Ingredients
Scale
- 2 kg beef short ribs
- 4 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1 teaspoon chili flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup beef broth
Instructions
- Pat beef short ribs dry and season all sides with salt and pepper.
- In a bowl, mix soy sauce, hoisin sauce, honey, brown sugar, garlic, ginger, sesame oil, and chili flakes to make the marinade.
- Coat the ribs with the marinade, cover, and refrigerate for 4 hours or overnight.
- Preheat the oven to 150°C (300°F).
- Sear ribs in a hot skillet for 2–3 minutes per side until golden brown.
- Deglaze the skillet with beef broth, scraping up browned bits. Return ribs and add chopped green onions.
- Cover and slow roast in the oven for 3–4 hours until tender.
- Increase oven temperature to 220°C (430°F), brush ribs with honey, and roast 10–15 minutes for caramelization.
- Rest ribs for 10 minutes, then slice and serve with pan juices.
Notes
Marinating overnight intensifies the flavor.
Adjust sweetness or spice according to preference.
Use a Dutch oven for even heat and easy cleanup.
- Prep Time: 20
- Cook Time: 15