Description
Indulge in the rich, savory flavors of Caramelized Slow Roast Asian Beef Short Rib: An Incredible 5-Step Recipe. This exquisite dish features tender beef short ribs marinated in a delightful blend of soy sauce, brown sugar, and sesame oil, creating a luscious glaze that caramelizes beautifully during roasting. Ideal for family dinners or special occasions, this easy-to-follow recipe ensures melt-in-your-mouth goodness that will have everyone coming back for seconds. Perfectly paired with rice or vegetables, these beef short ribs are a must-try for any meat lover.
Ingredients
- 4 pounds beef short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Preheat your oven to 300°F (150°C).
- In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper. Whisk until well mixed.
- Marinate the beef short ribs in the marinade for at least 30 minutes or overnight for best flavor.
- Sear the marinated ribs in a large oven-safe pot over medium-high heat until browned on all sides (about 2-3 minutes each side).
- Pour the leftover marinade over the seared ribs and cover. Slow roast in the oven for approximately 3 hours until tender.
- To create a glaze, mix cornstarch with water and add it to the pot after baking; simmer until thickened.
- Brush the glaze over the ribs and broil for an additional 5-10 minutes until caramelized.
- Allow to rest for at least 15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Roasting
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 6 oz (170g)
- Calories: 380
- Sugar: 10g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Keywords: For deeper flavor, marinate the short ribs overnight. Use a meat thermometer to ensure perfect doneness at around 200°F (93°C). Pair with steamed jasmine rice and stir-fried bok choy for a complete meal.