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Caramelized Slow Roast Asian Beef Short Ribs Recipe

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5 from 74 reviews

This Caramelized Slow Roast Asian Beef Short Rib recipe features tender, fork-tender beef ribs infused with a rich blend of soy sauce, brown sugar, hoisin, and aromatic spices. Slow roasted to perfection, the ribs develop a stunning caramelized crust and deep flavors, making this dish an impressive centerpiece for any meal.

Ingredients

Beef and Marinade

  • 4 pounds beef short ribs
  • 1 cup soy sauce
  • ½ cup brown sugar
  • ¼ cup rice vinegar
  • ¼ cup hoisin sauce
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 2 tablespoons sesame oil
  • 1 tablespoon chili paste (optional)
  • 1 teaspoon black pepper

Garnish

  • 2 green onions, chopped
  • Sesame seeds

Instructions

  1. Prepare Beef: Rinse the beef short ribs under cold water and pat dry with paper towels to remove any impurities and moisture, which helps with better searing.
  2. Make Marinade: In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, hoisin sauce, minced ginger, garlic, sesame oil, chili paste, and black pepper until the sugar is mostly dissolved and ingredients are well combined.
  3. Marinate Beef: Place the short ribs in a large resealable bag or bowl. Pour the marinade over the ribs, making sure each piece is thoroughly coated. Seal and refrigerate for at least 2 hours, preferably overnight, to develop deep flavors.
  4. Preheat Oven: Set your oven to 325°F (160°C) to prepare for slow roasting the ribs gently.
  5. Sear Beef: Heat a large skillet over medium-high heat. Remove ribs from marinade, reserving the marinade, and sear them on all sides until browned, approximately 3-4 minutes per side. This locks in flavor and creates a caramelized crust.
  6. Transfer to Roasting Pan: Place the seared ribs into a roasting pan and pour any remaining marinade over the top to keep the meat moist during roasting.
  7. Cover and Roast: Cover the pan tightly with aluminum foil and roast the ribs in the oven for 3 to 4 hours, or until the meat is fork-tender and easily pulls apart.
  8. Remove Foil to Caramelize: In the last 30 minutes of cooking, remove the foil to allow the surface to caramelize and develop a rich, flavorful crust.
  9. Check Tenderness: Test the meat with a fork; it should pull apart effortlessly. If not tender enough, continue roasting and check every 15 minutes.
  10. Rest and Serve: Once done, remove ribs from the oven and let rest for 10-15 minutes. This allows the juices to redistribute. Garnish with chopped green onions and sesame seeds before serving for a fresh, nutty finish.

Notes

  • Marinating overnight enhances flavor and tenderness, but a minimum of 2 hours works well in a pinch.
  • Use a heavy pan or cast iron skillet for better searing.
  • For spicier ribs, increase the chili paste or add fresh sliced chilies to the marinade.
  • Leftovers keep well refrigerated for up to 3 days and can be gently reheated in the oven or stovetop.
  • Serve with steamed rice and sautéed greens for a complete meal.

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