Caramelized Slow Roast Asian Beef Short Rib
These fall-off-the-bone beef short ribs braise in a sweet-savory blend of soy, hoisin, and aromatics until caramelized and tender. The reduced glaze adds a glossy finish, perfect served over steamed r
30
Prep Time
3
Cook Time
33
Total Time
4
Servings
⏱ Cooking Timer
Minutes : Seconds
Ingredients
Instructions
Step 1
1. Marinate: Combine soy sauce, hoisin, mirin, brown sugar, garlic, ginger, and chili flakes in a bowl. Place ribs in a large dish or resealable bag, add marinade and onions, and refrigerate 4+ hours (overnight for best flavor).
Step 2
2. Sear: Preheat oven to 325°F (160°C). Remove ribs from marinade (reserve liquid). Pat ribs dry, then sear in a Dutch oven over medium-high heat until browned on all sides, 3–4 minutes per side.
Step 3
3. Braise: Pour reserved marinade and onions over ribs. Add water until liquid reaches halfway up the ribs. Cover tightly with foil or a lid and roast 2.5–3 hours, turning once, until fork-tender.
Step 4
4. Glaze: Transfer ribs to a plate. Strain braising liquid into a saucepan, skim off fat, and simmer 10–15 minutes until reduced by half. For thicker glaze, stir in cornstarch slurry and cook 2 minutes.
Step 5
5. Caramelize: Brush ribs with glaze and broil 3–5 minutes until edges caramelize. Serve drizzled with remaining glaze.
Chef's Notes
Pat ribs dry before searing for better browning.
Skim fat from the braising liquid twice: once before reducing, and again after cooling slightly.
Serving Suggestions
Pair with steamed jasmine rice and stir-fried bok choy for a complete meal. Garnish with sesame seeds and cilantro for freshness.
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More Lunch Recipes
Caramelized Slow Roast Asian Beef Short Rib
These fall-off-the-bone beef short ribs braise in a sweet-savory blend of soy, hoisin, and aromatics until caramelized and tender. The reduced glaze adds a glossy finish, perfect served over steamed r
Ingredients (14)
Instructions
- Marinate: Combine soy sauce, hoisin, mirin, brown sugar, garlic, ginger, and chili flakes in a bowl. Place ribs in a large dish or resealable bag, add marinade and onions, and refrigerate 4+ hours (overnight for best flavor).
- Sear: Preheat oven to 325°F (160°C). Remove ribs from marinade (reserve liquid). Pat ribs dry, then sear in a Dutch oven over medium-high heat until browned on all sides, 3–4 minutes per side.
- Braise: Pour reserved marinade and onions over ribs. Add water until liquid reaches halfway up the ribs. Cover tightly with foil or a lid and roast 2.5–3 hours, turning once, until fork-tender.
- Glaze: Transfer ribs to a plate. Strain braising liquid into a saucepan, skim off fat, and simmer 10–15 minutes until reduced by half. For thicker glaze, stir in cornstarch slurry and cook 2 minutes.
- Caramelize: Brush ribs with glaze and broil 3–5 minutes until edges caramelize. Serve drizzled with remaining glaze.
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