Creating caramelized slow roast Asian beef short rib results in tender and flavorful meat that melts in your mouth. This incredible 5-step recipe takes just over three hours to deliver a dish that bursts with rich, savory flavors. The combination of soy sauce, ginger, and brown sugar creates a perfectly balanced marinade that enhances the beef beautifully.
This recipe is perfect for family gatherings, special occasions, or weekend meal prep. Make it ahead of time and refrigerate for up to three days to enjoy a delicious dish any night of the week.
Why You’ll Love This Recipe
- The slow roasting ensures tender, fall-off-the-bone beef.
- A complex flavor profile elevates the beef with every bite.
- The caramelized glaze adds an irresistible shine and sweetness.
- It’s a one-pot meal, making cleanup a breeze.
What You’ll Need
Gather these ingredients to create a mouthwatering dish:
For the Marinade
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon black pepper
For the Ribs
- 4 pounds beef short ribs
For the Glaze
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Substitutions: Soy sauce can be replaced with tamari for gluten-free.
Substitutions & Swaps
- Brown sugar can be substituted with maple syrup.
- Rice vinegar may be replaced with apple cider vinegar.
- Cornstarch can be swapped for arrowroot powder.
How to Make It
Follow these steps to create your delicious beef short ribs:
1. Preheat
Preheat your oven to 300°F (150°C).
2. Prepare Marinade
In a bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper.
3. Marinate the Ribs
Place the beef short ribs in a shallow dish and pour the marinade over them. Allow the ribs to marinate for at least 30 minutes, or overnight for more flavor.
4. Sear the Ribs
In a large oven-safe pot, heat a small amount of oil over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side.
5. Slow Roast
Pour the marinade over the seared ribs, cover the pot, and place it in the preheated oven. Cook for 3 hours or until the ribs are tender.
6. Create the Glaze
After 3 hours, carefully remove the ribs. In a small bowl, combine cornstarch and water to create a slurry. Add the slurry to the pot and simmer the marinade until thickened, about 5 minutes.
7. Glaze the Ribs
Brush the glaze over the short ribs and cook under the broiler for 5-10 minutes, until caramelized.
8. Rest the Ribs
Allow the ribs to rest for 15 minutes before slicing.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, it freezes well for up to 3 months.
Reheat: Use the oven at 350°F (175°C) for 20 minutes.
Tips for Best Results
- Marinate ribs overnight for deeper flavor.
- Use a meat thermometer to ensure perfect doneness.
- Broil until just caramelized to prevent burning.
- Let the ribs rest for better slicing and presentation.
Serving Suggestions
- Serve with steamed jasmine rice for a complete meal.
- Pair with sautéed bok choy for a fresh side.
- Enjoy at a casual family dinner or a festive gathering.
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