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Caramelized Slow Roast Asian Beef Short Rib

Irresistibly Tender Caramelized Slow Roast Asian Beef Short Rib

This Caramelized Slow Roast Asian Beef Short Rib recipe is a melt-in-your-mouth experience with a perfect blend of savory and sweet flavors.
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Prep Time 30 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 45 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 3 pounds Beef Short Ribs Choose high-quality short ribs for tenderness.
  • 1/2 cup Soy Sauce Or substitute with tamari for a gluten-free option.
  • 1/4 cup Brown Sugar Coconut sugar is a healthier alternative.
  • 1/4 cup Rice Vinegar Apple cider vinegar is a suitable substitute.
  • 1/4 cup Hoisin Sauce Plum sauce can be used in its place.
  • 1 tablespoon Ginger (minced) Fresh ginger is the best choice.
  • 3 cloves Garlic (minced) Fresh garlic brings the best flavor.
  • 2 tablespoons Sesame Oil Peanut oil works as an alternative.
  • 1 tablespoon Chili Paste (optional) Can swap in sriracha or omit for a milder dish.
  • 1 teaspoon Black Pepper Freshly ground is best.
For Garnish
  • 2 tablespoons Green Onions (chopped) Adds brightness to the dish.
  • 1 tablespoon Sesame Seeds Provides optional texture and visual appeal.

Equipment

  • Skillet
  • Mixing bowl
  • Roasting Pan
  • Aluminum Foil
  • resealable bag

Method
 

Preparation
  1. Begin by rinsing the beef short ribs under cold water, then pat them dry using paper towels.
  2. In a mixing bowl, whisk together soy sauce, brown sugar, rice vinegar, hoisin sauce, minced ginger, minced garlic, sesame oil, chili paste, and black pepper until well combined.
  3. Place the short ribs in a large resealable bag or shallow bowl, pour the marinade over and ensure they are evenly coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight.
  4. About 30 minutes before cooking, preheat the oven to 325°F (160°C).
  5. Heat a large skillet over medium-high heat and add a splash of oil. Sear the marinated short ribs for about 3-4 minutes on each side until browned.
  6. Transfer the short ribs to a roasting pan and drizzle with remaining marinade.
  7. Cover the roasting pan tightly with aluminum foil and roast for about 3-4 hours until fork-tender.
  8. After roasting, remove the foil and continue to roast for an additional 30 minutes for caramelization.
  9. Check the ribs for tenderness using a fork, and return them to the oven for an additional 15-30 minutes if needed.
  10. Remove from the oven, let rest for 10-15 minutes, then slice and serve garnished with green onions and sesame seeds.

Nutrition

Serving: 1ribsCalories: 350kcalCarbohydrates: 10gProtein: 28gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 450mgFiber: 1gSugar: 6gVitamin A: 150IUVitamin C: 1mgCalcium: 20mgIron: 3mg

Notes

For optimal tenderness, marinate the beef overnight and ensure to monitor the caramelization during roasting.

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