Caramelized Slow Roast Asian Beef Short Ribs
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I first made these caramelized slow roast Asian beef short ribs on a rainy Sunday and the house smelled like an Asian barbecue joint by the time they were done. This recipe turns inexpensive, gelatin-rich short ribs into glossy, fall-off-the-bone meat with a sticky-sweet umami sauce — perfect for a cozy dinner or a weekend meal prep. If you like braised beef, you might also enjoy a richer, red-wine braise like my favorite braised red-wine short ribs when you want something more classical.
Why you’ll love this dish
These short ribs marry slow cooking and bold Asian flavors so you get maximum tenderness and deep caramelization with surprisingly little hands-on time. The brown sugar and hoisin help build a lacquered finish while soy, vinegar, and sesame oil balance the sweetness with savory and acid. It’s ideal for:
- A weekend dinner when you want one-pot comfort food.
- Feeding a crowd (short ribs stretch a long way when served over rice or noodles).
- Meal prep — the sauce improves after a day in the fridge.
“Tender, sticky, and impossibly flavorful — every forkful felt like a bite from my favorite Korean BBQ spot.” — home cook review
How this recipe comes together
Step-by-step overview:
- Season and sear the short ribs to build flavor and color.
- Sauté aromatics (onion, garlic, ginger) in the fond left in the pot.
- Whisk together a simple Asian-style braising sauce and deglaze.
- Return the ribs, add beef broth, and slow-roast at low heat for about 3 hours.
- Rest, skim fat, then serve over rice or noodles with green onions and sesame seeds.
This short overview helps you know what to expect: quick browning up front, then a long, hands-off roast that transforms the meat.
Ingredient list
What you’ll need (serves 4-ish)
- 2 pounds beef short ribs (flanken or English-cut both work; bone-in gives more flavor)
- 1 tablespoon vegetable oil (or another neutral oil)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup soy sauce
- 1/4 cup brown sugar (light or dark)
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- 1 tablespoon Sriracha (optional — add to taste)
- 1 cup beef broth
- 2 green onions, thinly sliced (for garnish)
- Sesame seeds (for garnish)
Notes and substitutions:
- For a gluten-free version, use tamari instead of soy sauce and double-check hoisin or omit it.
- If you don’t have rice vinegar, a mild apple-cider vinegar works in a pinch.
- Want a less sweet sauce? Reduce brown sugar to 2 tablespoons and taste before roasting.
Step-by-step instructions
- Preheat your oven to 300°F (150°C).
- Heat a large Dutch oven or heavy, oven-safe pot over medium-high heat with the vegetable oil.
- Pat the short ribs dry. Season all sides with salt and black pepper.
- Sear the ribs in batches until browned on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate.
- Reduce heat to medium. Add the sliced onion, minced garlic, and grated ginger to the pot. Sauté 3–4 minutes until the onion begins to soften and is translucent.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, hoisin, and Sriracha (if using). Pour this mixture into the pot and stir, scraping up any browned bits.
- Return the short ribs to the pot and pour in the beef broth. Bring the liquid to a gentle simmer on the stovetop.
- Cover the pot with a lid and transfer it to the preheated oven. Roast for about 3 hours, or until the meat is tender and falling off the bone.
- Remove the pot from the oven and let it rest for 10 minutes. Skim off any excess fat from the surface with a spoon.
- Serve the ribs over steamed rice or noodles. Spoon the sauce over the meat and garnish with sliced green onions and sesame seeds.
If you prefer a thicker glaze, transfer the sauce to a saucepan and reduce it over medium heat until syrupy. For hands-off alternatives and different finish ideas, try adapting this braise to a slow cooker or shredding the meat for sandwiches like many pulled-beef recipes online, such as a classic slow-cooker BBQ shredded beef.
Best ways to enjoy it
Serving suggestions:
- Over steamed jasmine rice with quick-pickled cucumbers for brightness.
- Toss shredded ribs with wheat or rice noodles, a splash of the braising liquid, and blanched bok choy.
- Build an Asian-style taco: warm tortillas, shredded rib meat, crunchy slaw, and scallions.
- For a dinner party, plate a single braised rib atop a smear of mashed sweet potato and drizzle the reduced sauce around it.
Garnish with lots of green onion and toasted sesame seeds. A squeeze of lime brightens very sweet versions.
Storage and reheating tips
Keeping leftovers fresh:
- Refrigerate in an airtight container within two hours of cooking. Properly stored, it will keep 3–4 days.
- Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- To reheat: warm gently in a covered pot with a splash of water or broth on low heat so the meat stays moist. You can also reheat in a 325°F oven covered for 20–30 minutes.
- Avoid repeatedly reheating and cooling; reheat only the portion you plan to eat.
Food safety note: Always cool and store braised dishes promptly. If the sauce smells off or shows discoloration after storage, discard it.
Pro chef tips
- Brown the ribs well: that crust (the fond) is flavor gold. Don’t crowd the pan — brown in batches.
- Deglaze the pot thoroughly when you add the sauce; scrape up browned bits for depth.
- Gentle simmer before the oven: bring the braising liquid to a low simmer so the oven time begins evenly.
- Use a heavy, tight-fitting lid to trap moisture. If your lid isn’t tight, tent foil under the lid.
- Rest before skimming: let the pot sit 10 minutes after roasting so fat rises. Skim with a spoon or use chilled paper towel to blot fat for a leaner sauce.
- For a glossy finish, remove ribs when done and reduce the sauce on the stovetop to glaze the meat.
For other make-ahead ideas and shredded-beef uses, see this alternative slow-cooker BBQ beef sandwich method that shows how shredded braised beef adapts to sandwiches.
Creative twists
Flavor swaps and variations:
- Korean-style: add 1–2 tablespoons gochujang instead of Sriracha and finish with toasted sesame oil.
- Citrus-sesame: stir in a tablespoon of orange zest and 2 tablespoons orange juice to the sauce before roasting.
- Hoisin-free: replace hoisin with 1 tablespoon miso paste plus 1 teaspoon honey.
- Spicy-sweet: increase Sriracha to 2 tablespoons and add a splash of mirin for balance.
- Instant Pot/pressure cooker: follow the same searing steps, then pressure-cook on high for about 45–50 minutes with natural release (liquid may need adjusting).
- Vegetarian idea: use king oyster mushrooms or seitan, reduce time to 45–60 minutes to avoid over-softening.
FAQ
How long does prep and total time take?
Prep time is roughly 15–20 minutes. Searing and oven roasting take about 3 hours, so plan for 3¼–3½ hours total.
Can I use boneless short ribs or another cut?
Yes — boneless short ribs or chuck short ribs work, but bone-in gives slightly more flavor. Boneless will cook a bit faster; check for tenderness after 2½ hours.
Can I make this in a slow cooker or Instant Pot?
Yes. For a slow cooker: after searing and sautéing aromatics, transfer everything to the slow cooker and cook on low for 6–8 hours. For Instant Pot: sear on Sauté, add liquid, then pressure-cook 45–50 minutes with natural release. Adjust liquid as needed to prevent burn warnings.
How do I reduce the sauce without overcooking the ribs?
Remove the ribs once tender. Place the pot on the stovetop and simmer the braising liquid until it reduces and thickens to your liking, then return ribs to glaze briefly.
Is this safe for meal prep and freezing?
Yes. Cool completely, store in airtight containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
If you want more inspiration for Asian-style short ribs and variations, this Slow Cooker Asian Beef Short Ribs – The Roasted Root article explores a hands-off method. For a sticky, glazed finish with a slightly different take, check out the recipe for Sticky Glazed Asian Beef Short Ribs – Not Quite Nigella. If you’re curious about adapting this braise to Instant Pot or slow cooker options, this roundup Asian Short Ribs {Instant Pot, Slow Cooker, or Oven Braised} is a useful reference. For a completely different but comforting beef-and-onion idea, see the creative take on short rib onion soup – smitten kitchen.
Caramelized Slow Roast Asian Beef Short Ribs
Ingredients
Method
- Preheat your oven to 300°F (150°C).
- Heat a large Dutch oven or heavy, oven-safe pot over medium-high heat with the vegetable oil.
- Pat the short ribs dry. Season all sides with salt and black pepper.
- Sear the ribs in batches until browned on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate.
- Reduce heat to medium. Add the sliced onion, minced garlic, and grated ginger to the pot. Sauté 3–4 minutes until the onion begins to soften and is translucent.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, hoisin, and Sriracha (if using). Pour this mixture into the pot and stir, scraping up any browned bits.
- Return the short ribs to the pot and pour in the beef broth. Bring the liquid to a gentle simmer on the stovetop.
- Cover the pot with a lid and transfer it to the preheated oven. Roast for about 3 hours, or until the meat is tender and falling off the bone.
- Remove the pot from the oven and let it rest for 10 minutes. Skim off any excess fat from the surface with a spoon.
- Serve the ribs over steamed rice or noodles. Spoon the sauce over the meat and garnish with sliced green onions and sesame seeds.
