Description
This Caramelized Slow Roast Asian Beef Short Rib recipe delivers tender, flavorful ribs with a rich caramelized glaze. Marinated in a savory blend of soy sauce, brown sugar, and aromatic spices, these ribs are seared and then slow-roasted to perfection, resulting in melt-in-your-mouth meat accented with a deliciously sticky finish.
Ingredients
Scale
Beef Short Ribs
- 4 pounds beef short ribs
Marinade
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon black pepper
Glaze
- 1 tablespoon cornstarch
- 2 tablespoons water
Garnish
- 2 green onions, sliced
- Sesame seeds
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for the slow roasting process that tenderizes the meat.
- Prepare Marinade: Combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper in a bowl to create a flavorful marinade.
- Marinate the Ribs: Place the beef short ribs in a shallow dish and pour the marinade over them, ensuring they are well coated. Marinate for at least 30 minutes or preferably overnight to enhance flavor penetration.
- Sear the Ribs: Heat a small amount of oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides for about 2-3 minutes per side until they develop a rich brown crust.
- Slow Roast: Pour the marinade over the seared ribs in the pot. Cover with a lid and place in the preheated oven. Roast slowly for 3 hours until the ribs are tender and the flavors meld together.
- Create the Glaze: Remove the ribs carefully after roasting. Mix the cornstarch and water in a small bowl to make a slurry. Add this slurry to the remaining cooking liquid in the pot and simmer over medium heat for about 5 minutes, stirring until thickened into a glaze.
- Glaze the Ribs: Brush the thickened glaze over the ribs. Place them under the broiler for 5-10 minutes, watching closely, until the glaze caramelizes and forms a sticky, flavorful coating.
- Rest the Ribs: Let the ribs rest for 15 minutes after broiling to allow the juices to redistribute, ensuring moist and tender meat.
- Serve and Garnish: Slice the ribs and garnish with sliced green onions and sesame seeds before serving.
Notes
- For maximum flavor, marinate the ribs overnight.
- Use an oven-safe pot or Dutch oven for searing and roasting to simplify the process.
- If you prefer a thicker glaze, simmer the slurry a bit longer but be careful not to burn it.
- Broiling requires close attention to prevent burning of the glaze.
- Letting the meat rest after cooking helps retain moisture for juicier ribs.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Keywords: beef short ribs, slow roast, Asian marinade, caramelized glaze, dinner recipe
