There’s something truly magical about slow-cooked beef ribs. I still remember the first time I made this caramelized Asian-style short rib—it filled my kitchen with a rich, mouthwatering aroma that made waiting almost impossible. The moment I sliced into the tender, juicy meat, the flavor exploded in my mouth: a perfect balance of savory, sweet, and subtly spiced notes. Since then, this recipe has become one of my go-to dishes whenever I want to impress family or friends without spending hours in the kitchen.
You will love this recipe because it combines deep, bold flavors with melt-in-your-mouth tenderness. The slow roast allows the beef to absorb every bit of the savory marinade while the caramelization at the end adds a sweet, glossy finish. Every bite delivers that satisfying mix of taste and texture, making it perfect for a cozy dinner or a special occasion.
This dish is incredibly versatile. You can serve it over fluffy jasmine rice, alongside stir-fried vegetables, or even with a simple green salad for a lighter meal. It adapts beautifully to different sides and garnishes, so you can experiment and make it your own while still achieving that classic, restaurant-quality flavor.
Despite its gourmet taste, this recipe is surprisingly affordable. Using budget-friendly ingredients like beef short ribs, pantry staples for the marinade, and a few fresh aromatics, you can create a luxurious meal without overspending. It’s a perfect example of how thoughtful cooking transforms simple ingredients into something extraordinary.
Ingredients for the recipe:
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2 kg beef short ribs
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4 tablespoons soy sauce
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3 tablespoons hoisin sauce
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2 tablespoons honey
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2 tablespoons brown sugar
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4 cloves garlic, minced
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1 tablespoon ginger, grated
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1 teaspoon sesame oil
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2 green onions, chopped
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1 teaspoon chili flakes (optional)
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Salt and freshly ground black pepper, to taste
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1 cup beef broth
How to Prepare This Recipe
Preparing caramelized slow roast Asian beef short ribs is simpler than it seems, and the results are absolutely worth the effort. By following these steps carefully, you can create a dish that is tender, flavorful, and impressive every time.
Step-by-Step Instructions for Preparation
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Prepare the Beef Ribs: Begin by patting the beef short ribs dry with paper towels. Removing excess moisture will help the meat sear properly and develop a richer caramelized crust later. Season all sides generously with salt and freshly ground black pepper, making sure the seasoning penetrates the meat.
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Make the Marinade: In a medium bowl, combine soy sauce, hoisin sauce, honey, brown sugar, minced garlic, grated ginger, sesame oil, and chili flakes if using. Stir the mixture thoroughly until the sugar dissolves and the ingredients form a smooth, cohesive marinade.
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Marinate the Ribs: Place the seasoned ribs in a large baking dish or resealable bag. Pour the marinade over the ribs, ensuring each piece is well-coated. Cover the dish or seal the bag and refrigerate for at least 4 hours, ideally overnight. Marinating allows the flavors to infuse deeply into the meat.
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Preheat the Oven: About 30 minutes before roasting, preheat your oven to 150°C (300°F). Low and slow cooking ensures the ribs become tender and juicy without drying out.
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Sear the Ribs: Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add a small amount of oil, then sear the ribs on all sides for 2–3 minutes until a golden-brown crust forms. This step locks in flavor and adds a beautiful caramelized texture.
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Add Broth and Aromatics: Once seared, remove the ribs and set them aside briefly. Pour beef broth into the skillet to deglaze, scraping up any browned bits from the bottom. Return the ribs to the skillet and add chopped green onions for extra aroma.
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Slow Roast: Cover the skillet or transfer the ribs with the marinade into a roasting pan and cover tightly with foil. Place in the preheated oven and roast for 3–4 hours. Check occasionally; the meat should be tender enough to pull apart with a fork while absorbing the marinade flavors fully.
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Caramelize the Surface: Once cooked, remove the ribs from the oven and uncover. Increase the oven temperature to 220°C (430°F). Brush a thin layer of honey over the ribs and return them to the oven for 10–15 minutes, or until the surface develops a rich, sticky caramelization. Keep a close eye to prevent burning.
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Rest the Meat: Allow the ribs to rest for 10 minutes before serving. This step helps redistribute juices, keeping the meat moist and flavorful.
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Serve and Garnish: Slice the ribs carefully along the bone, place them on a serving platter, and drizzle with remaining pan juices. Garnish with additional chopped green onions or sesame seeds if desired.
Quick and Easy Tips
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You can prepare the marinade in advance to save time on the day you cook.
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Using a Dutch oven allows for even heat distribution and makes the slow-roasting process seamless.
Customizable Options
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Adjust the level of sweetness by varying the honey or brown sugar amount.
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Spice it up with more chili flakes or a dash of sriracha for a fiery kick.
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Swap green onions for fresh cilantro for a different herbal note.
Popular With Many People
This recipe has become a favorite for gatherings because of its rich flavor, tender texture, and beautiful presentation. It appeals to both meat lovers and those who appreciate sophisticated, home-cooked dishes. Its combination of sweet, savory, and umami flavors makes it suitable for dinners, special occasions, and even meal prep.
By following these steps and tips, you’ll achieve perfectly caramelized Asian beef short ribs that are as impressive as any restaurant dish. The slow roasting process ensures every bite is tender, juicy, and full of flavor, while the final caramelization adds that irresistible glossy finish that makes this dish unforgettable.
Print
Caramelized Slow Roast Asian Beef Short Rib
This caramelized slow roast Asian beef short rib is a tender, flavorful dish perfect for family dinners or special occasions. Slow-roasted to perfection, the beef absorbs a rich blend of soy, hoisin, garlic, and ginger, then finishes with a sticky, caramelized glaze that elevates every bite.
- Total Time: 35 minutes
- Yield: 8 1x
Ingredients
- 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
FAQs
1. Can I use a different cut of beef?
Yes, while short ribs are ideal for slow roasting due to their marbling and tenderness, you can use beef chuck or brisket as alternatives. Keep in mind that cooking times may vary slightly to achieve the same melt-in-your-mouth texture.
2. How long can I store leftovers?
Cooked short ribs can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, gently warm in a skillet or oven, adding a splash of beef broth to maintain moisture.
3. Can I make this recipe in a slow cooker?
Absolutely. After searing the ribs, transfer them with the marinade and broth to a slow cooker. Cook on low for 6–8 hours or until tender. Finish under the broiler for caramelization.
4. Is it possible to make this recipe less sweet?
Yes, simply reduce the honey or brown sugar in the marinade to suit your taste. You can also balance sweetness with a small amount of rice vinegar or lemon juice.
5. Can this recipe be frozen?
Yes, cooked short ribs freeze well for up to 3 months. Make sure they are completely cooled before freezing. Thaw overnight in the refrigerator before reheating.
6. What sides pair best with these ribs?
Serve with jasmine rice, roasted vegetables, or a fresh green salad. The rich, savory ribs complement mild and simple sides beautifully.