Go Back
The secret to a great Asian beef short rib dish lies in the marinade. This mix of flavors brings out the meat's best.

Caramelized Slow Roast Asian Beef Short Rib

Indulge in the mouthwatering flavors of Caramelized Slow Roast Asian Beef Short Rib Delight! Perfectly marinated and slow-cooked, these tender ribs will impress at any meal. Discover key ingredients that elevate umami, essential cooking techniques for perfect caramelization, and tips for pairing delicious sides. Ready to elevate your dinner game? Click through to explore this incredible recipe and make your next meal unforgettable!
Print Recipe Pin Recipe

Ingredients
  

4 lbs beef short ribs

1 cup soy sauce

1/2 cup brown sugar

1/4 cup hoisin sauce

1 tablespoon sesame oil

1 tablespoon fresh ginger, minced

4 cloves garlic, minced

1 teaspoon five-spice powder

2 green onions, chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

1 cup beef broth

1 tablespoon rice vinegar

Salt and pepper to taste

Instructions
 

Preheat Oven: Preheat your oven to 300°F (150°C).

    Prepare the Marinade: In a large bowl, mix the soy sauce, brown sugar, hoisin sauce, sesame oil, minced ginger, minced garlic, five-spice powder, and rice vinegar. Stir until the sugar is dissolved.

      Season the Ribs: Generously season the beef short ribs with salt and pepper.

        Marinate the Ribs: Place the short ribs in a large resealable plastic bag or a shallow dish and pour the marinade over them, ensuring they are well-coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 2 hours, preferably overnight.

          Bake the Ribs: Remove the ribs from the marinade (reserve the marinade) and place them in a roasting pan. Pour the beef broth into the pan, covering the ribs halfway. Cover the pan tightly with aluminum foil.

            Slow Roast: Roast the short ribs in the preheated oven for 3 to 4 hours, or until the meat is tender and easily pulls away from the bone.

              Caramelize the Ribs: Remove the foil and brush the reserved marinade over the ribs. Increase the oven temperature to 425°F (220°C) and roast for an additional 20-30 minutes to caramelize the top, basting them with the marinade once or twice.

                Rest the Ribs: Once done, remove from the oven and let the short ribs rest for about 10 minutes.

                  Garnish and Serve: Slice the beef short ribs between the bones, plate them, and garnish with chopped green onions and sesame seeds. Serve with steamed rice and sautéed vegetables.

                    Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 6