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Caramelized Slow Roast Asian Beef Short Ribs

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Inexpensive short ribs turn into glossy, fall-off-the-bone meat with a sticky-sweet umami sauce, perfect for cozy dinners or meal prep.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 4 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 675
Ingredients Method Nutrition Notes

Ingredients
  

Beef Short Ribs
  • 2 pounds beef short ribs (flanken or English-cut, bone-in for more flavor)
Cooking Ingredients
  • 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 Use tamari for gluten-free version.
  • 1/4 cup brown sugar (light or dark) For less sweet sauce, reduce to 2 tablespoons.
  • 1/4 cup rice vinegar Can substitute with mild apple-cider vinegar.
  • 1 tablespoon sesame oil
  • 1 tablespoon hoisin sauce Check for gluten-free options.
  • 1 tablespoon Sriracha (optional, add to taste)
  • 1 cup beef broth
Garnishes
  • 2 green onions thinly sliced For garnish.
  • Sesame seeds (for garnish)

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. Heat a large Dutch oven or heavy, oven-safe pot over medium-high heat with the vegetable oil.
  3. Pat the short ribs dry. Season all sides with salt and black pepper.
  4. Sear the ribs in batches until browned on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate.
  5. 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.
Cooking
  1. 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.
  2. Return the short ribs to the pot and pour in the beef broth. Bring the liquid to a gentle simmer on the stovetop.
  3. 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.
  4. Remove the pot from the oven and let it rest for 10 minutes. Skim off any excess fat from the surface with a spoon.
Serving
  1. Serve the ribs over steamed rice or noodles. Spoon the sauce over the meat and garnish with sliced green onions and sesame seeds.

Nutrition

Serving: 1gCalories: 675kcalCarbohydrates: 28gProtein: 47gFat: 38gSaturated Fat: 15gSodium: 1200mgSugar: 12g

Notes

Store leftovers in an airtight container for 3–4 days in the fridge or freeze for up to 3 months. Reheat gently to avoid drying out.
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