Caramelized Slow Roast Asian Beef Short Rib Recipe
This Caramelized Slow Roast Asian Beef Short Rib recipe delivers tender, flavorful beef infused with a savory-sweet marinade inspired by Asian flavors. Marinated overnight and slow-roasted to perfection, the ribs develop a rich caramelized crust while remaining fork-tender inside. Garnished with green onions and sesame seeds, this dish is perfect for a comforting dinner that impresses family and guests.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes to overnight (including marinating)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Ingredients
Scale
Beef
- 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
- Prepare Beef: Rinse the beef short ribs under cold water and pat dry thoroughly with paper towels to remove any excess moisture.
- Make Marinade: In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, hoisin sauce, minced ginger, minced garlic, sesame oil, chili paste (if using), and black pepper until well combined.
- Marinate Beef: Place the short ribs in a large resealable bag or bowl. Pour the marinade over the ribs ensuring they are fully coated. Seal or cover and refrigerate for at least 2 hours, preferably overnight to allow maximum flavor absorption.
- Preheat Oven: Set your oven to 325°F (160°C) to prepare for slow roasting.
- Sear Beef: Heat a large skillet over medium-high heat. Remove ribs from marinade, reserving the marinade, and sear the short ribs on all sides for about 3-4 minutes per side until a deep brown crust forms.
- Transfer to Roasting Pan: Place the seared ribs in a roasting pan and pour the reserved marinade evenly over the meat.
- Cover and Roast: Cover the pan tightly with aluminum foil and roast in the preheated oven for 3 to 4 hours or until the meat is fork-tender.
- Remove Foil to Caramelize: In the last 30 minutes of cooking, remove the foil to allow the ribs’ surface to caramelize and develop a rich glaze.
- Check Tenderness: Verify the beef is tender by testing if it pulls apart easily with a fork. If not tender enough, roast a bit longer as needed.
- Rest and Serve: Remove ribs from the oven and let rest uncovered for 10-15 minutes. Slice and garnish with chopped green onions and sesame seeds before serving.
Notes
- Marinating overnight greatly enhances the flavor and tenderness of the beef.
- If you prefer less spicy, omit the chili paste or reduce the amount used.
- Searing the meat prior to roasting locks in juices and improves caramelization.
- Make sure to cover ribs for most of the roasting time to retain moisture.
- For thicker ribs, roasting time may be slightly longer to reach desired tenderness.
Keywords: Asian beef short ribs, slow roast beef, caramelized short ribs, hoisin marinated ribs, tender beef recipe, savory beef ribs
