Caramelized Slow Roast Asian Beef Short Rib Recipe – Tender Ribs with Soy Ginger Glaze
These Caramelized Slow Roast Asian Beef Short Ribs are a show-stopping dish that delivers deep, savory flavor with melt-in-your-mouth tenderness. Slow-roasted for hours, the ribs are coated in a glossy caramel glaze infused with soy sauce, garlic, ginger, and a hint of five-spice. The result is a rich, aromatic centerpiece perfect for cozy weekends, holiday gatherings, or impressive dinner parties. Serve with jasmine rice or steamed vegetables to soak up every drop of the flavorful sauce. This recipe is gluten-free and ideal for anyone craving bold Asian-inspired comfort food.
Equipment
- Zip-top bag or covered dish (for marinating)
- Heavy skillet or Dutch oven (for searing)
- Roasting pan or baking dish
- Tongs
- Foil
- Basting brush
- Oven
Ingredients
- 3–4 lbs bone-in beef short ribs
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 2 scallions, chopped
- 2 star anise pods
- Optional: 1 tbsp chili paste or gochujang, 1 tbsp hoisin sauce, 1 tbsp mirin, 1 tsp orange zest
Instructions
- Marinate: Combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and optional ingredients. Place ribs in a zip-top bag or dish, pour marinade over, and refrigerate overnight.
- Sear: Preheat skillet over medium-high heat. Remove ribs from marinade and sear on all sides until browned.
- Roast: Transfer ribs to a roasting pan. Pour marinade and aromatics over ribs. Cover tightly with foil and roast at 275–300°F (135–150°C) for 3–4 hours.
- Caramelize: Uncover for the last 30 minutes. Baste every 10 minutes to build a sticky glaze.
- Rest & Serve: Let ribs rest for 10 minutes before serving. Garnish with sesame seeds, scallions, or cilantro.
Notes
Recipe Notes
- Marinate overnight for maximum flavor.
- Searing adds depth—don’t skip it.
- Baste frequently during final roast for best caramelization.
- Serve with jasmine rice, garlic noodles, or steamed bok choy.
- For Instant Pot: pressure cook 45–50 minutes, then broil to finish.
- Store leftovers in sauce for up to 4 days or freeze for 2 months.