Caramelized Slow Roast Asian Beef Short Rib Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
