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Caramelized Slow Roast Asian Beef Short Rib – Tender, Sticky & Packed with Umami

These Caramelized Slow Roast Asian Beef Short Ribs are a showstopping centerpiece that delivers deep, complex flavor with melt-in-your-mouth texture. Marinated in a savory blend of soy sauce, garlic, ginger, sesame oil, and brown sugar, then slow-roasted until perfectly caramelized and fall-off-the-bone tender. The sticky glaze and rich aroma make this dish ideal for special occasions, holiday feasts, or when you want to impress with minimal effort. Serve with jasmine rice, pickled veggies, or steamed greens for a complete, unforgettable meal.
Print Recipe
Prep Time 20 minutes
Total Time 3 hours
Course Dinner, Main Course
Cuisine Asian-Inspired, Comfort Food
Servings 6
Calories 450 kcal

Equipment

  • Oven-safe Dutch oven or roasting pan
  • Skillet or sauté pan for searing
  • Tongs
  • Sharp knife
  • Cutting board
  • Spoon or ladle for basting
  • Optional: wire rack

Ingredients
  

For the Ribs & Marinade:

  • 3–4 lbs bone-in beef short ribs (or boneless)
  • ½ cup soy sauce (or tamari for gluten-free)
  • ¼ cup hoisin sauce
  • ¼ cup mirin
  • 3 tbsp brown sugar (or coconut sugar)
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • ½–1 tsp chili flakes or 1 tsp Sriracha (optional)
  • 1 small onion, sliced
  • 2–3 green onions, cut into 2-inch pieces

For the Glaze:

  • Braising liquid from roasted ribs
  • 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)

For Serving (optional):

  • Steamed rice, noodles, or roasted vegetables
  • Sliced green onions, sesame seeds, fresh cilantro

Instructions
 

  • Prep the Ribs: Trim excess fat, pat dry, and season with salt and pepper.
  • Sear: Heat skillet over medium-high heat and brown ribs on all sides until deep golden crust forms.
  • Prepare Marinade: Mix soy sauce, hoisin, mirin, brown sugar, garlic, ginger, and optional chili in a bowl.
  • Roast: Place ribs, marinade, onion slices, and green onions in Dutch oven or roasting pan. Cover and slow roast at 275–300°F (135–150°C) for 3–4 hours, basting occasionally.
  • Reduce Glaze: Remove ribs, pour braising liquid into a skillet, and simmer until thick and glossy. Add cornstarch slurry if needed.
  • Optional Broil: Broil ribs 2–3 minutes for caramelized edges.
  • Serve: Plate ribs over rice, noodles, or vegetables. Drizzle glaze and garnish with green onions, sesame seeds, or cilantro.

Notes

  • Marinate ribs for 2–12 hours for deeper flavor.
  • Use bone-in ribs for maximum richness; boneless works in a pinch.
  • Avoid microwaving when reheating to maintain texture—use oven or skillet.
  • Customize glaze with honey, miso, or extra chili to suit your taste.
Keyword Asian beef short ribs, caramelized short ribs, dinner party recipe, slow-roasted ribs, umami beef