Go Back

Caramelized Slow Roast Asian Beef Short Ribs

These tender, caramelized beef short ribs are infused with an irresistible Asian-inspired marinade that brings comforting and exotic flavors to your family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup soy sauce Use tamari for a gluten-free alternative.
  • 1/2 cup brown sugar
  • 1/4 cup rice vinegar
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 teaspoon red pepper flakes Optional, for heat.
For the Beef
  • 4 pounds beef short ribs, bone-in Using high-quality beef will ensure flavor.
  • Salt and pepper, to taste
For Garnish
  • Chopped green onions
  • Sesame seeds

Method
 

Preparation
  1. In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes.
Marinating
  1. Season the short ribs with salt and pepper, then place them in a resealable plastic bag or a shallow dish.
  2. Pour the marinade over the ribs, ensuring they are well coated. Seal the bag or cover the dish, and refrigerate for at least 4 hours, or overnight for best results.
Cooking
  1. Preheat your oven to 300°F (150°C).
  2. Heat a large skillet or Dutch oven over medium-high heat. Remove the short ribs from the marinade and sear them in the hot skillet for about 3-4 minutes per side, until brown.
  3. Transfer the seared ribs back into the Dutch oven. Pour the leftover marinade over the ribs and cover the pot with a lid or foil. Bake for 3 hours, until the meat is tender.
  4. After 3 hours, remove the lid and increase the oven temperature to 400°F (200°C). Bake uncovered for an additional 20-30 minutes, basting occasionally, until the ribs are caramelized and the glaze is sticky.
Serving
  1. Let the ribs rest for a few minutes, then serve with chopped green onions and sesame seeds for garnish.

Notes

For extra tender ribs, consider cooking them in a slow cooker for 8-9 hours on low. Make the marinade and short ribs a day in advance for juicy results. Store leftovers in an airtight container in the fridge for up to 3 days.