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The key ingredients for this caramelized beef short rib recipe include beef short ribs and a mix of flavorful Asian spices. You will need 2 lbs of beef short ribs as the main star. Other vital ingredients include low-sodium soy sauce, brown sugar, rice vinegar, and hoisin sauce. These create a rich, tangy, and sweet marinade that enhances the beef’s flavor.

Caramelized Slow Roast Asian Beef Short Rib

Unlock a world of flavor with this Caramelized Slow Roast Asian Beef Short Ribs recipe! Learn how to create tender, juicy ribs bursting with rich umami and sweet tang using simple ingredients like soy sauce, brown sugar, and garlic. Perfect for impressing family and friends, this dish combines easy techniques for mouthwatering results. Click through to discover the full recipe and elevate your cooking game today!
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Ingredients
  

2 lbs beef short ribs

1 cup low-sodium soy sauce

1/2 cup brown sugar

1/4 cup rice vinegar

1/4 cup hoisin sauce

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 teaspoon red pepper flakes (optional, for heat)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Preheat your oven to 300°F (150°C).

    In a large bowl, combine the soy sauce, brown sugar, rice vinegar, hoisin sauce, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using). Whisk until the sugar is dissolved and the marinade is well combined.

      Season the beef short ribs generously with salt and pepper on all sides.

        In a large oven-safe pot or Dutch oven, heat a little oil over medium-high heat. Sear the short ribs in batches until browned on all sides (about 3-4 minutes each). Remove the ribs and set them aside.

          Pour the marinade into the pot, scraping up any browned bits from the bottom. Bring the mixture to a simmer.

            Return the short ribs to the pot, ensuring they are submerged in the marinade. Cover with a tight-fitting lid.

              Transfer the pot to the preheated oven and slow roast for about 3 hours, or until the meat is tender and falls off the bone.

                After 3 hours, remove the pot from the oven. Carefully take out the short ribs and set them aside on a plate.

                  On the stovetop, bring the remaining sauce in the pot to a simmer over medium heat, reducing it for about 10-15 minutes until thickened.

                    Once the sauce is reduced, return the short ribs to the pot, coating them with the thickened sauce. Let them sit for about 10 minutes at room temperature to absorb the flavors before serving.

                      Prep Time: 20 minutes | Total Time: 3 hours and 30 minutes | Servings: 4-6

                        - Presentation Tips: Serve the short ribs on a large platter, drizzled generously with the thickened sauce and garnished with chopped green onions and a sprinkle of sesame seeds. Pair with jasmine rice or steamed bok choy for an authentic Asian touch.