This Caramelized Slow Roast Asian Beef Short Rib tender, sticky, and packed with umami, comes together in about 4 hours, all in one pot for a quick and easy dinner that your family will absolutely love! You can easily switch up the ingredients according to your pantry’s vibe, or use it as a ‘clean out the fridge’ meal. So, if you’ve got odds and ends to use up, you’re in for a treat!
Ingredients You’ll Need
- 3–4 lbs bone-in beef short ribs (or boneless if that’s what you have)
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup hoisin sauce
- ¼ cup mirin
- 3 tbsp brown sugar (coconut sugar works too!)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- ½–1 tsp chili flakes or 1 tsp Sriracha (if you like a kick)
- 1 small onion, sliced (the sweetness comes through here, trust me!)
- 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 that glorious glaze)
- Steamed rice, noodles, or roasted vegetables (to serve)
- Sliced green onions, sesame seeds, fresh cilantro for garnishing
Step-by-Step Instructions
Let’s Get Cooking!
1. Prep the Ribs (10 minutes): First things first, trim any excess fat from your short ribs (don’t stress too much, just the big chunks). Pat them dry with a paper towel and sprinkle a couple pinches of salt and pepper on all sides. This part is crucial because we want to start with a nice, seasoned base!
2. Sear the Ribs (15 minutes): Heat a large skillet or Dutch oven over medium-high heat. Once the pan is nice and hot, brown the ribs on all sides until a deep, golden crust forms. You’ll know you’re getting there when your kitchen starts smelling incredible. This usually takes about 3-5 minutes per side. Don’t be afraid to let them sit a bit to develop that gorgeous crust!
3. Prepare the Marinade (5 minutes): In a bowl, mix together the soy sauce, hoisin sauce, mirin, brown sugar, garlic, ginger, and your choice of chili flakes or Sriracha. It’s that sweet, savory, and tangy harmony you’ve been waiting for!
4. Roast (3-4 hours): Place the seared ribs into a Dutch oven (or your roasting pan) and pour the marinade all over. Throw in the sliced onions and green onions. Cover it all up with a lid or foil, and pop it into a preheated oven at 275-300°F (135-150°C). Now, here comes the patience, slow roast for 3 to 4 hours, basting occasionally if you feel like getting fancy. The aroma will make your heart happy, I promise!
5. Reduce the Glaze (10 minutes): Once your ribs are tender and falling off the bone, remove them from the oven and take out the ribs (set them aside). Pour the braising liquid into a skillet and bring it to a simmer over medium heat. We want that sauce to thicken and get glossy. If you want it a bit thicker, add in the cornstarch slurry and whisk until it’s all blended,; scrape the yummy bits off the bottom for that extra flavor kick!
6. Optional Broil (3 minutes): Now, if you want that caramelized finish. I mean, who doesn’t? broil the ribs on low for about 2-3 minutes. Just keep an eye on them so they don’t burn, okay?
7. Serve (5 minutes): Plate your succulent short ribs over a bed of steamed rice, noodles, or alongside roasted vegetables. Drizzle that luscious glaze over the top and garnishing with sliced green onions, sesame seeds, and a sprinkle of fresh cilantro. It’s a feast for the eyes and the stomach!
Why I Love This Recipe
This is my go-to recipe when I want to impress without losing my mind in the kitchen. Honestly, who doesn’t love a dish that feels like a warm hug? I’m a real sucker for marinades and braises, they just bring out the flavors in the best way. The best part is, you can use whatever you’ve got on hand to switch things up, making it a fun repeat dish. My son, who normally turns his nose up at anything remotely resembling a vegetable, goes for seconds every time. That’s a win in my book!
If you loved this recipe, be sure to check out my Honey Gochujang Chicken, my Korean BBQ Meatballs, or my Beef Barbecue!
Why This Recipe Works
Comfort Food : Loaded with Tons of Flavor
The secret to a delicious comfort food dish often lies in the depth of flavor, and trust me when I say this recipe is loaded with tons of flavor! You’ll get that umami goodness from the soy sauce, the sweetness from the brown sugar, and the warmth from the ginger! It’s everything you crave on a chilly evening.
Make-Ahead Friendly
This dish is perfect for meal prep, making it easy to reheat for lunch or dinner throughout the week. Just roast it ahead of time and warm the leftovers when you’re ready to dive in!
Customizable
Feel free to switch up ingredients based on what’s in your fridge. Have some bell peppers or carrots that need using? Toss them in! You could also adjust the spice level, add more chili flakes or keep it mild and kid-friendly. The possibilities are endless!
One Pot Magic
Comes together all in one pot! Seriously, the minimal cleanup is a total lifesaver, especially after a long day of chasing kids around or working from home.
Serving & Storage
How to Serve This Delicious Dish
Serve this amazing beef short rib over hot steamed rice or toss those noodles in for a filling meal! Pair with sautéed greens or a fresh salad, and you’re golden!
Storage Tips
Leftovers will keep well in the refrigerator for about 3 days. Just pop them in a sealed container, and you’re set!
Reheating Instructions
For a perfect reheat, simply warm in a skillet over medium heat until the beef is heated through. You can also microwave it in short intervals if you’re in a hurry.
Is it Freezer Friendly?
Absolutely! You can freeze leftovers for up to 3 months. Just make sure to store it properly in freezer-safe containers, and it’ll be ready to go when you need a quick meal!
So there you have it! The ultimate Caramelized Slow Roast Asian Beef Short Rib that’s as comforting as it is delicious! What are you waiting for? Dive in and treat yourself and your family to a feast they’ll be dreaming about for days! Happy cooking! For more Recipes Follow Us in our Pinterest.
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Caramelized Slow Roast Asian Beef Short Rib
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A tender, sticky, and umami-packed beef short rib dish that comes together in just 4 hours. Perfect for impressing your family with minimal effort!
Ingredients
- 3–4 lbs bone-in beef short ribs
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup hoisin sauce
- ¼ cup mirin
- 3 tbsp brown sugar (coconut sugar works too!)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- ½–1 tsp chili flakes or 1 tsp Sriracha (to taste)
- 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)
- Steamed rice, noodles, or roasted vegetables (for serving)
- Sliced green onions, sesame seeds, fresh cilantro (for garnishing)
Instructions
- Prep the Ribs: Trim excess fat and season with salt and pepper.
- Sear the Ribs: Brown the ribs in a hot skillet or Dutch oven for about 3-5 minutes per side.
- Prepare the Marinade: Mix soy sauce, hoisin, mirin, brown sugar, garlic, ginger, and chili flakes or Sriracha.
- Roast: Place seared ribs in a Dutch oven, pour marinade over and add sliced onions. Cover and roast in a preheated oven at 275-300°F for 3-4 hours.
- Reduce the Glaze: Once ribs are tender, remove them and simmer braising liquid until thickened. Optionally add cornstarch slurry.
- Optional Broil: Broil the ribs on low for about 2-3 minutes for a caramelized finish.
- Serve: Plate with rice or noodles, drizzle with glaze, and garnish with green onions, sesame seeds, and cilantro.
Notes
Feel free to customize with any vegetables you have on hand. Also, it’s freezer-friendly for up to 3 months!
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
