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Slow Roast Asian Beef Short Ribs Recipe

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4.8 from 76 reviews

This Caramelized Slow Roast Asian Beef Short Rib recipe delivers tender, sticky, and umami-packed ribs with a rich blend of soy, hoisin, mirin, and aromatic spices. Slow-roasted to perfection, these ribs feature a deep golden crust, a luscious glaze, and a perfect balance of sweet and savory flavors. Ideal for serving over steamed rice, noodles, or roasted vegetables, garnished with fresh herbs and sesame seeds for an authentic Asian-inspired meal.

Ingredients

For the Ribs & Marinade:

  • 3–4 lbs bone-in beef short ribs (or boneless)
  • 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)
  • 1 small onion, sliced
  • 2–3 green onions, cut into 2-inch pieces

For the Glaze:

  • Braising liquid from roasted ribs
  • 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

For Serving (optional):

  • Steamed rice, noodles, or roasted vegetables
  • Sliced green onions, sesame seeds, fresh cilantro

Instructions

  1. Prep the Ribs: Trim any excess fat from the beef short ribs, pat them dry with paper towels, and season thoroughly with salt and pepper to enhance flavor and promote a good sear.
  2. Sear: Heat a skillet over medium-high heat until hot. Brown the short ribs on all sides until a deep golden crust forms, which locks in juices and adds rich flavor.
  3. Prepare Marinade: In a bowl, combine soy sauce, hoisin sauce, mirin, brown sugar, minced garlic, grated ginger, and chili flakes or Sriracha if using. Mix well to create a balanced, flavorful marinade.
  4. Roast: Place the seared ribs, the marinade, sliced onion, and green onions into a Dutch oven or roasting pan. Cover tightly and slow roast in an oven set between 275–300°F (135–150°C) for 3 to 4 hours. Baste the ribs occasionally with the braising liquid to keep them moist and flavorful.
  5. Reduce Glaze: Once the ribs are tender, remove them from the pan. Pour the braising liquid into a skillet and simmer over medium heat until it thickens and becomes glossy. If needed, stir in the cornstarch slurry to help thicken the glaze further.
  6. Optional Broil: For an extra caramelized finish, place the ribs under the broiler for 2–3 minutes to develop sticky, crispy edges. Watch closely to prevent burning.
  7. Serve: Arrange the ribs on a platter or individual plates over steamed rice, noodles, or roasted vegetables. Drizzle the glaze over the ribs and garnish with sliced green onions, sesame seeds, and fresh cilantro for a vibrant presentation.

Notes

  • For gluten-free, use tamari instead of soy sauce and ensure hoisin sauce is gluten-free.
  • Adjust chili flakes or Sriracha according to your preferred spice level.
  • Leftover ribs can be refrigerated for up to 3 days or frozen for longer storage.
  • Use cornstarch slurry gradually to avoid overly thick glaze.
  • Braising liquid can also be used as a dipping sauce or added to stir-fried vegetables for extra flavor.

Find it online: https://ameliameals.com/slow-roast-asian-beef-short-ribs-recipe/