Caramelized Slow Roast Asian Beef Short Rib Recipe

Introduction

This Caramelized Slow Roast Asian Beef Short Rib recipe delivers tender, flavorful meat with a rich, glossy glaze. Perfect for a comforting dinner, the slow roasting brings out deep, savory notes balanced with a hint of sweetness and spice.

Ingredients

• 3–4 lbs bone-in beef short ribs (or boneless)
• ½ cup soy sauce (or tamari for gluten-free)
• ¼ cup hoisin sauce
• ¼ cup mirin
• 3 tbsp brown sugar (or coconut sugar)
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• ½–1 tsp chili flakes or 1 tsp Sriracha (optional)
• 1 small onion, sliced
• 2–3 green onions, cut into 2-inch pieces
• Braising liquid from roasted ribs
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
• Steamed rice, noodles, or roasted vegetables for serving
• Sliced green onions, sesame seeds, fresh cilantro for garnish

Instructions

1. Step 1: Trim excess fat from the ribs, pat them dry, and season generously with salt and pepper.
2. Step 2: Heat a skillet over medium-high heat and sear the ribs on all sides until a deep golden crust forms.
3. Step 3: In a bowl, combine soy sauce, hoisin sauce, mirin, brown sugar, minced garlic, grated ginger, and chili flakes or Sriracha if using.
4. Step 4: Place the seared ribs into a Dutch oven or roasting pan. Add the marinade, sliced onion, and green onions. Cover and slow roast in a preheated oven at 275–300°F (135–150°C) for 3–4 hours, basting occasionally with the marinade.
5. Step 5: Remove the ribs and set aside. Pour the braising liquid into a skillet and simmer over medium heat until it thickens and becomes glossy. Stir in the cornstarch slurry if you’d like a thicker glaze.
6. Step 6: For extra caramelization, broil the ribs for 2–3 minutes until the edges are golden and slightly crisp.
7. Step 7: Serve the ribs over steamed rice, noodles, or roasted vegetables. Drizzle with the thickened glaze and garnish with sliced green onions, sesame seeds, and fresh cilantro.

Tips & Variations

• Marinate the ribs overnight for even deeper flavor.
• Use tamari instead of soy sauce for a gluten-free option.
• Add star anise or cinnamon to the braising liquid for a warm aromatic touch.
• If you prefer less heat, omit chili flakes or Sriracha.
• Serve with steamed bok choy or sautéed greens for a balanced meal.

Storage

Store leftover ribs and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven to preserve tenderness. The glaze may thicken when chilled; add a splash of water while reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs work well and will cook slightly faster. Just watch the cooking time to avoid overcooking.

How can I tell when the ribs are done?

The ribs are done when they are fork-tender and the meat easily pulls away from the bone. Slow roasting at low temperature helps achieve this texture.

Caramelized Slow Roast Asian Beef Short Rib Recipe

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4.9 from 101 reviews

This Caramelized Slow Roast Asian Beef Short Rib recipe features tender, flavorful beef ribs braised in a savory and sweet marinade made with soy sauce, hoisin, mirin, garlic, and ginger. Slow-roasting at low heat ensures melt-in-your-mouth texture, while a reduced glaze adds a glossy, caramelized finish. Perfect served over steamed rice, noodles, or roasted vegetables with fresh garnishes.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 3 hours 45 minutes
• Total Time: 4 hours
• Yield: 6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Asian Fusion
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Beef Short Ribs

• 3–4 lbs bone-in beef short ribs (or boneless)

Marinade and Sauce

• ½ cup soy sauce (or tamari for gluten-free)
• ¼ cup hoisin sauce
• ¼ cup mirin
• 3 tbsp brown sugar (or coconut sugar)
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• ½–1 tsp chili flakes or 1 tsp Sriracha (optional)

Other Ingredients

• 1 small onion, sliced
• 2–3 green onions, cut into 2-inch pieces
• 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
• Steamed rice, noodles, or roasted vegetables, for serving
• Sliced green onions, sesame seeds, fresh cilantro, for garnish

Instructions

1. Prep the Ribs: Trim any excess fat off the short ribs, pat them dry thoroughly with paper towels, then season generously with salt and pepper on all sides to enhance flavor.
2. Sear: Heat a skillet over medium-high heat until hot. Brown the ribs on all sides until a deep golden crust forms to lock in juices and add rich flavor.
3. Prepare Marinade: In a bowl, combine the soy sauce (or tamari), hoisin sauce, mirin, brown sugar, minced garlic, grated ginger, and optional chili flakes or Sriracha. Mix well to create a balanced marinade.
4. Roast: Place the seared ribs, marinade, sliced onion, and green onions into a Dutch oven or roasting pan. Cover tightly and slow roast at 275–300°F (135–150°C) for 3 to 4 hours, basting occasionally with the braising liquid to keep ribs moist and flavorful.
5. Reduce Glaze: Once ribs are tender, remove them from the pan. Pour the braising liquid into a skillet and simmer over medium heat until it becomes thick and glossy. If necessary, add the cornstarch slurry to help thicken the sauce further.
6. Optional Broil: For an extra caramelized finish, place the ribs under a broiler for 2–3 minutes until the edges crisp up beautifully; watch closely to prevent burning.
7. Serve: Arrange the ribs over steamed rice, noodles, or roasted vegetables. Drizzle the reduced glaze on top and garnish with sliced green onions, sesame seeds, and fresh cilantro for a vibrant, tasty presentation.

Notes

• Using tamari makes this recipe gluten-free.
• The chili flakes or Sriracha are optional for those who prefer a mild heat.
• Ensure slow roasting at a low temperature for tender, fall-off-the-bone meat.
• Broiling is optional but adds a delicious caramelized crust.
• The cornstarch slurry helps thicken the glaze if it’s too thin after reduction.
• Serve with rice or noodles to soak up the savory sauce.

Keywords: Asian beef short ribs, slow roast beef ribs, caramelized beef ribs, hoisin beef, soy sauce ribs, braised short ribs, Asian marinade, slow roasted meat, tender beef ribs