Name: Caramelized Slow Roast Asian Beef Short Ribs Recipe
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Cuisine: Asian
Ingredients: 4 pounds beef short ribs; 1 cup soy sauce; ½ cup brown sugar; ¼ cup rice vinegar; ¼ cup hoisin sauce; 1 tablespoon ginger, minced; 1 tablespoon garlic, minced; 2 tablespoons sesame oil; 1 tablespoon chili paste (optional); 1 teaspoon black pepper; 2 green onions, chopped; Sesame seeds

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These caramelized slow roast Asian beef short ribs are tender, flavorful, and packed with a rich blend of savory and sweet notes. Perfect for a comforting dinner that feels special without complicated steps. Let the slow cooking do the magic to create melt-in-your-mouth beef.

A close-up of a white plate with blue edges filled with three layers: the bottom layer is white rice with a fluffy texture, the middle layer is a chunky tomato-based sauce with red and orange tones mixed with small pieces of onion and herbs, and the top layer is a large piece of dark brown braised meat resting on the sauce and rice, garnished with small green herbs. A fork lifts a small piece of tender meat, showing its juicy texture, while the background features another similar plate slightly blurred, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds beef short ribs
1 cup soy sauce
½ cup brown sugar
¼ cup rice vinegar
¼ cup hoisin sauce
1 tablespoon ginger, minced
1 tablespoon garlic, minced
2 tablespoons sesame oil
1 tablespoon chili paste (optional)
1 teaspoon black pepper
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)

Instructions

Step 1: Rinse the beef short ribs under cold water and pat them dry with paper towels to prepare for marinating.
Step 2: In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, hoisin sauce, minced ginger, garlic, sesame oil, chili paste (if using), and black pepper to create the marinade.
Step 3: Place the short ribs in a large resealable bag or bowl, pour the marinade over them ensuring they are fully coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight.
Step 4: Preheat your oven to 325°F (160°C) to prepare for slow roasting.
Step 5: Heat a large skillet over medium-high heat and sear the marinated short ribs on all sides until nicely browned, about 3-4 minutes per side.
Step 6: Transfer the seared short ribs to a roasting pan and pour any remaining marinade over the top to keep them flavorful during cooking.
Step 7: Cover the roasting pan tightly with aluminum foil and place it in the oven. Roast for 3-4 hours until the meat is tender and nearly falling off the bone.
Step 8: Remove the foil during the last 30 minutes of cooking to allow the surface to caramelize and develop a rich glaze.
Step 9: Check the ribs for tenderness by seeing if the meat pulls apart easily with a fork. If not yet tender, continue roasting a bit longer.
Step 10: Remove the ribs from the oven and let them rest for 10-15 minutes before slicing. Garnish with chopped green onions and sesame seeds for a finishing touch.

Tips & Variations

For extra depth, add a splash of toasted sesame oil to the marinade just before cooking.
Substitute hoisin sauce with oyster sauce if you prefer a less sweet flavor.
If you want more heat, increase the chili paste or add fresh sliced chilies when serving.
Use a slow cooker on low for 6-8 hours if you prefer a hands-off cooking method instead of oven roasting.

Storage

Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 300°F (150°C) covered with foil or in a skillet over low heat to keep them moist. This dish also freezes well for up to 2 months—thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a round white pan filled with four large pieces of dark brown, richly cooked meat ribs with a slightly charred texture. The ribs rest in a thick, glossy reddish-brown sauce with visible chunks of cooked tomatoes and herbs. Small green parsley leaves and red chili flakes are sprinkled over the ribs, adding color contrast. In the top left corner, part of a white bowl filled with fluffy white rice garnished with green herbs is visible. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Short ribs work best because of their marbled fat and connective tissue which break down during slow cooking, making the meat tender and flavorful. Alternatives like chuck roast can work but may yield a different texture.

Do I have to marinate the beef overnight?

While marinating overnight maximizes flavor, marinating for at least 2 hours still gives great results. If short on time, even 1 hour can add some depth, but the longer the better for this recipe.