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Caramelized Slow Roast Asian Beef Short Ribs Recipe

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4.5 from 134 reviews

This Caramelized Slow Roast Asian Beef Short Rib recipe features tender, flavorful beef ribs marinated in a rich blend of soy sauce, brown sugar, and aromatic spices, then slow-roasted to perfection. The slow roasting technique allows the beef to become fork-tender with a delicious caramelized crust, perfect for a comforting and impressive meal.

Ingredients

Scale

Beef Short Ribs

  • 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

  1. Prepare Beef: Rinse the beef short ribs under cold water and pat dry with paper towels to remove any impurities and excess moisture.
  2. 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.
  3. Marinate Beef: Place the short ribs in a large resealable bag or bowl and pour the marinade over them. Ensure the ribs are well coated, then seal or cover and refrigerate for at least 2 hours, preferably overnight to develop deep flavor.
  4. Preheat Oven: Set your oven to 325°F (160°C) to prepare for slow roasting the ribs.
  5. Sear Beef: Heat a large skillet over medium-high heat. Remove the ribs from the marinade and sear on all sides until nicely browned, about 3-4 minutes per side to lock in juices and develop flavor.
  6. Transfer to Roasting Pan: Place the seared short ribs in a roasting pan and pour any remaining marinade over them to keep moist during roasting.
  7. Cover and Roast: Cover the pan tightly with aluminum foil and roast in the preheated oven for 3-4 hours, allowing the meat to become fork-tender and infused with marinade flavors.
  8. Remove Foil to Caramelize: During the last 30 minutes of roasting, remove the foil to let the ribs develop a caramelized crust on the surface.
  9. Check Tenderness: Test the ribs with a fork; the meat should pull apart easily. If not tender yet, continue roasting until it reaches desired softness.
  10. Rest and Serve: Remove ribs from the oven and let rest for 10-15 minutes. Slice and garnish with chopped green onions and sesame seeds before serving.

Notes

  • For best flavor, marinate overnight.
  • If you prefer less heat, omit the chili paste.
  • Make sure to pat the ribs dry before searing to get a better crust.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
  • Serve with steamed rice or sautéed vegetables for a complete meal.

Keywords: Asian beef short ribs, caramelized beef ribs, slow roasted short ribs, hoisin beef ribs, soy sauce marinade beef

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