Caramelized Slow Roast Asian Beef Short Ribs Recipe
This Caramelized Slow Roast Asian Beef Short Rib recipe delivers tender, flavorful ribs coated in a rich, savory-sweet marinade with asian-inspired ingredients like soy sauce, hoisin sauce, and ginger. Slow roasting the ribs in the oven until fork-tender, then caramelizing the surface at the end, creates a deliciously sticky and fragrant crust perfect for an impressive dinner.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Ingredients
Scale
Beef
- 4 pounds beef short ribs
Marinade
- 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
Garnish
- 2 green onions, chopped
- Sesame seeds
Instructions
- Prepare Beef: Rinse the beef short ribs under cold water and pat dry with paper towels to ensure they are clean and ready for marinating.
- Make Marinade: In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, hoisin sauce, minced ginger, minced garlic, sesame oil, chili paste (if using), and black pepper until well combined.
- Marinate Beef: Place the short ribs into a large resealable bag or bowl. Pour the marinade over the ribs, making sure each piece is evenly coated. Seal or cover and refrigerate for at least 2 hours, ideally overnight, to let the flavors deeply penetrate the meat.
- Preheat Oven: Set the oven to 325°F (160°C) to warm up while you prepare the ribs for roasting.
- Sear Beef: Heat a large skillet over medium-high heat. Remove ribs from marinade, reserving the marinade. Sear the ribs on all sides for 3-4 minutes until browned, locking in juices and adding flavor.
- Transfer to Roasting Pan: Put the seared short ribs into a roasting pan and pour any leftover marinade evenly over them to keep the meat moist during cooking.
- Cover and Roast: Tightly cover the roasting pan with aluminum foil and place it in the preheated oven. Roast for 3-4 hours until the meat becomes tender enough to pull apart with a fork.
- Remove Foil to Caramelize: For the last 30 minutes, remove the foil to let the surface caramelize and develop a sticky, flavorful crust.
- Check Tenderness: Test the ribs with a fork; they should be very tender and easily pulled apart. If not, continue roasting until achieved.
- Rest and Serve: Once done, remove the ribs from the oven and let rest for 10-15 minutes. Slice and garnish with chopped green onions and sesame seeds before serving for an attractive presentation and enhanced flavor.
Notes
- Marinating overnight intensifies the flavors but a minimum of 2 hours is sufficient for good taste.
- Searing the ribs helps to lock in moisture and adds a depth of flavor through caramelization.
- Covering during roasting keeps the ribs moist and helps the connective tissue break down gradually.
- Removing foil for the last 30 minutes creates the perfect caramelized crust.
- Leftover ribs can be refrigerated up to 3 days and reheated gently to maintain tenderness.
Keywords: beef short ribs, asian beef ribs, caramelized beef ribs, slow roast beef, hoisin beef ribs, soy sauce marinade, oven roasted beef ribs
