Caramelized Slow Roast Asian Beef Short Ribs Recipe
This Caramelized Slow Roast Asian Beef Short Rib recipe features tender, flavorful beef slowly roasted with a savory and sweet Asian-inspired marinade. Finished with a glossy caramelized glaze, this dish is perfect for an impressive main course that melts in your mouth.
- Prep Time: 45 minutes
- Cook Time: 3 hours 15 minutes
- Total Time: 4 hours
- Yield: 6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Ingredients
Scale
Beef and Marinade
- 4 pounds beef short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon black pepper
Glaze
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- 2 green onions, sliced
- Sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for slow roasting the ribs.
- Prepare Marinade: In a bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Stir well until the sugar is mostly dissolved.
- Marinate the Ribs: Place the beef short ribs in a shallow dish and pour the marinade over them, ensuring all ribs are coated. Cover and refrigerate for at least 30 minutes or overnight for maximum flavor infusion.
- Sear the Ribs: Heat a small amount of oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until nicely browned, about 2-3 minutes per side, to develop deep flavor.
- Slow Roast: Pour the marinade over the seared ribs in the pot, cover with a tight-fitting lid, and transfer to the preheated oven. Roast slowly at 300°F for 3 hours until the ribs are tender and flavorful.
- Create the Glaze: Carefully remove the ribs to a platter. In a small bowl, mix cornstarch and water to form a slurry. Pour the cooking liquid from the pot into a saucepan and bring to a simmer, stirring in the cornstarch slurry. Cook until thickened, about 5 minutes.
- Glaze the Ribs: Brush the thickened glaze over the ribs. Place the ribs under a broiler for 5-10 minutes, watching carefully until the glaze caramelizes and becomes glossy.
- Rest the Ribs: Let the ribs rest for 15 minutes before slicing to allow juices to redistribute. Garnish with sliced green onions and sesame seeds before serving.
Notes
- Marinate overnight if possible for deeper flavor.
- Searing the ribs locks in flavor and enhances the caramelization.
- If you don’t have an oven-safe pot, transfer ribs and marinade to a baking dish and cover tightly with foil.
- The glaze can be adjusted in thickness by adding more cornstarch slurry if desired.
- Letting the ribs rest after cooking helps keep them juicy.
- Use low-sodium soy sauce to reduce sodium content if preferred.
