Caramelized Slow Roast Asian Beef Short Rib – Tender, Flavorful & Irresistible
Fall-off-the-bone tender and packed with flavor, this Caramelized Slow Roast Asian Beef Short Rib is the ultimate comfort food with a gourmet twist. Slow-roasted to perfection, glazed with a rich caramelized sauce, and infused with Asian-inspired spices, it’s perfect for family dinners, special occasions, or when you want an unforgettable meal.
Equipment
- Large mixing bowl
- Sharp knife & cutting board
- Measuring cups & spoons
- Dutch oven, heavy roasting pan, or deep baking dish
- Aluminum foil
- Tongs
- Whisk & saucepan (for glaze)
- Serving platter
Ingredients
For the Marinade & Ribs:
- 3–4 lbs beef short ribs (bone-in preferred)
- ½ cup soy sauce (or low-sodium soy)
- ¼ cup brown sugar (or honey)
- 3 tbsp rice vinegar (or apple cider vinegar)
- 2 tbsp sesame oil
- 6 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 1–2 tsp red chili flakes or sambal oelek (optional, for spice)
- 1 cup beef broth
- 2 tbsp vegetable oil (for searing)
For the Glaze:
- ¼ cup hoisin sauce
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 tsp cornstarch + 2 tbsp water (slurry, optional for thickness)
Garnishes (optional):
- Toasted sesame seeds
- Chopped scallions
- Fresh cilantro leaves
Instructions
Prepare the Marinade
- In a large mixing bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and chili flakes.
Marinate the Ribs
- Pat ribs dry, then coat thoroughly in marinade. Cover and refrigerate for at least 4 hours, ideally overnight.
Preheat & Sear
- Preheat oven to 300°F (150°C). Heat oil in a Dutch oven or heavy roasting pan, then sear ribs on all sides until browned (about 2–3 minutes per side).
Roast Low & Slow
- Add beef broth to the pan, cover tightly with foil (or lid), and roast for 2.5–3 hours, turning occasionally, until ribs are fork-tender.
Make the Glaze
- In a saucepan, combine hoisin, soy, brown sugar, rice vinegar, and honey. Simmer until slightly thickened. Add cornstarch slurry if desired.
Caramelize the Ribs
- Remove ribs from oven, brush generously with glaze, and return uncovered for 15–20 minutes until glossy and caramelized.
Serve & Garnish
- Transfer ribs to a serving platter, drizzle with extra glaze, and sprinkle with sesame seeds, scallions, and cilantro. Serve with rice or sides of choice.
Notes
- Overnight marination gives the richest flavor.
- If glaze darkens too fast, tent with foil during roasting.
- For a spicier kick, add fresh chilies or chili paste to the glaze.
- Works in a slow cooker: sear ribs, cook on low 6–8 hours, then glaze under broiler.
- Best served with steamed jasmine rice, sticky rice, or garlic fried rice to soak up the sauce.