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Caramelized Slow Roast Asian Beef Short Ribs Recipe

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★★★★

4 from 77 reviews

A rich and flavorful caramelized slow roast Asian beef short rib recipe that combines tender slow-cooked meat with a savory marinade of soy sauce, brown sugar, hoisin, and aromatic spices. Perfectly seared and oven-roasted to achieve a fork-tender texture and a luscious caramelized finish, garnished with green onions and sesame seeds for an authentic Asian flair.

Ingredients

Scale

Beef Short Ribs

  • 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

  1. Prepare Beef: Rinse the beef short ribs under cold water and pat dry with paper towels to remove any excess moisture.
  2. Make Marinade: In a large bowl, whisk together the soy sauce, brown sugar, rice vinegar, hoisin sauce, minced ginger, minced garlic, sesame oil, chili paste, and black pepper until the sugar dissolves and ingredients are well combined.
  3. Marinate Beef: Place the short ribs in a large resealable bag or a bowl. Pour the marinade over the ribs, ensuring each piece is thoroughly coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
  4. Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for slow roasting.
  5. Sear Beef: Heat a large skillet over medium-high heat. Remove ribs from marinade and sear them on all sides for about 3-4 minutes per side until a deep brown crust forms. This step locks in the flavors and improves texture.
  6. Transfer to Roasting Pan: Place the seared ribs into a roasting pan and pour any remaining marinade over them to keep them moist and flavorful during roasting.
  7. Cover and Roast: Cover the roasting pan tightly with aluminum foil to trap moisture, then roast in the preheated oven for 3 to 4 hours, or until the meat is tender enough to easily pull apart with a fork.
  8. 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, flavorful crust.
  9. Check Tenderness: Test the ribs by inserting a fork and seeing if the meat pulls apart readily. If not yet tender, continue roasting, checking every 15 minutes.
  10. Rest and Serve: Once done, remove the ribs from the oven and let them rest for 10-15 minutes to redistribute juices. Slice and garnish with chopped green onions and sesame seeds before serving for added freshness and crunch.

Notes

  • For best flavor, marinate the beef overnight.
  • Adjust chili paste according to your preferred spice level or omit for a milder dish.
  • Use a heavy skillet like cast iron to achieve an optimal sear on the ribs.
  • Resting the meat after roasting ensures juicier, more tender short ribs.
  • Serve alongside steamed rice or Asian-style vegetables to complete the meal.

Keywords: Asian beef short ribs, caramelized beef ribs, slow roast beef, hoisin beef ribs, soy sauce marinade, oven roasted ribs, tender beef recipe

Find it online: https://foodiecara.com/caramelized-slow-roast-asian-beef-short-ribs-recipe/