Name: Caramelized Slow Roast Asian Beef Short Ribs Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Asian
Ingredients: 4 pounds beef short ribs; 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; 2 green onions, chopped; Sesame seeds

Introduction

These caramelized slow roast Asian beef short ribs deliver tender, flavorful meat with a rich, savory glaze. Perfectly marinated and slow-cooked, they create a mouthwatering dish ideal for a special dinner or weekend indulgence.

The image shows a pile of dark brown ribs covered in a shiny, sticky barbecue sauce. The ribs are stacked closely together, with visible bones peeking through the tender meat. Small pieces of bright green cilantro leaves are sprinkled on top, adding a fresh contrast to the rich color of the sauce. The ribs have a textured surface showing caramelized edges and a moist glaze. The background is a white marbled texture, making the ribs stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pounds beef short ribs
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
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)

Instructions

Step 1: Rinse the beef short ribs under cold water and pat dry with paper towels.
Step 2: In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, hoisin sauce, ginger, garlic, sesame oil, chili paste, and black pepper to make the marinade.
Step 3: Place the short ribs in a large resealable bag or bowl. Pour the marinade over the beef, ensuring it’s well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight.
Step 4: Preheat your oven to 325°F (160°C).
Step 5: In a large skillet over medium-high heat, sear the marinated short ribs on all sides until browned, about 3-4 minutes per side.
Step 6: Transfer the seared beef to a roasting pan. Pour any remaining marinade over the ribs.
Step 7: Cover the roasting pan with aluminum foil and place it in the oven. Roast for about 3-4 hours or until the meat is fork-tender.
Step 8: Remove the foil during the last 30 minutes of cooking to allow the surface to caramelize.
Step 9: Check the tenderness—beef is ready when it pulls apart easily with a fork. If not tender enough, roast a little longer.
Step 10: Remove short ribs from the oven and let them rest for 10-15 minutes before slicing. Garnish with chopped green onions and sesame seeds before serving.

Tips & Variations

Marinate the ribs overnight to deepen the flavor and tenderness.
For a spicier kick, add more chili paste or fresh sliced chilies to the marinade.
Use a rack in the roasting pan to lift the ribs above the liquid for more even caramelization.
Serve over steamed rice or alongside sautéed vegetables for a complete meal.

Storage

Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) covered with foil to prevent drying, or warm in a skillet over low heat. For longer storage, freeze the ribs for up to 2 months and thaw overnight in the refrigerator before reheating.

How to Serve

The image shows several dark, glossy ribs stacked closely together on a white marbled surface. Each rib has a thick, sticky sauce coating that looks shiny and rich, with a deep reddish-brown color. Small green cilantro leaves are sprinkled on top, adding spots of fresh green color. The ribs show textured charred edges and the bones are light beige, peeking out from under the thick meatiness. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, after searing, transfer the ribs and marinade to a slow cooker and cook on low for 6-8 hours until tender. For caramelization, broil in the oven uncovered for a few minutes at the end.

What cut of beef works best for this recipe?

Beef short ribs are ideal because of their marbling and connective tissue that become tender and flavorful during slow cooking.

Caramelized Slow Roast Asian Beef Short Ribs Recipe

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★★★★★

4.9 from 67 reviews

This Caramelized Slow Roast Asian Beef Short Rib recipe delivers tender, flavorful beef infused with sweet and savory Asian-inspired marinade. Slow-roasting the short ribs in the oven ensures fork-tender meat with a caramelized exterior, enhanced by a blend of soy sauce, brown sugar, hoisin, and aromatic spices. Perfect for a comforting meal that impresses with deep, rich flavors.

Author: Toney
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Roasting
Cuisine: Asian

Ingredients

Scale

Beef

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

Prepare Beef: Rinse the beef short ribs under cold water and pat dry thoroughly with paper towels to ensure a clean surface for searing.
Make Marinade: In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, hoisin sauce, minced ginger, minced garlic, sesame oil, optional chili paste, and black pepper until well combined.
Marinate Beef: Place the short ribs into a large resealable plastic bag or bowl and pour the marinade over them. Ensure the ribs are completely coated, then seal or cover and refrigerate for at least 2 hours, preferably overnight to maximize flavor absorption.
Preheat Oven: Set your oven to 325°F (160°C) and allow it to reach temperature while you prepare the ribs for roasting.
Sear Beef: Heat a large skillet over medium-high heat and sear the marinated short ribs on all sides until they develop a deep brown crust, about 3-4 minutes per side. This step locks in flavor and adds texture.
Transfer to Roasting Pan: Place the seared short ribs in a roasting pan and pour any remaining marinade over them evenly to keep the meat moist during roasting.
Cover and Roast: Cover the pan tightly with aluminum foil and roast in the preheated oven for 3 to 4 hours, until the meat becomes fork-tender and easily pulls apart.
Remove Foil to Caramelize: In the last 30 minutes of roasting, remove the foil to allow the ribs’ surface to caramelize and develop a rich brown crust.
Check Tenderness: Use a fork to test the ribs; they are ready when the meat pulls apart easily. If not tender enough, continue roasting and check every 15 minutes.
Rest and Serve: Remove the ribs from the oven and let them rest for 10-15 minutes before serving. Garnish with chopped green onions and sesame seeds for a fresh finish.