A delicious and tender caramelized slow roast Asian beef short rib recipe that is perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:3 hours
Total Time:3 hours 20 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Oven Roasting
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 pounds beef short ribs
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon black pepper
1 onion, sliced
4 cloves garlic, minced
1 inch ginger, grated
1/4 cup soy sauce
1/4 cup brown sugar
1/4 cup rice vinegar
1 tablespoon sesame oil
1 tablespoon hoisin sauce
1 tablespoon Sriracha (optional)
1 cup beef broth
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)
Instructions
Preheat your oven to 300°F.
In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them in the pot until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
In the same pot, add the sliced onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent.
In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, hoisin sauce, and Sriracha (if using). Pour this mixture into the pot and stir to combine.
Return the short ribs to the pot and add the beef broth. Bring to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Roast for 3 hours, or until the meat is tender and falling off the bone.
Once done, remove the pot from the oven and let it rest for 10 minutes. Skim off any excess fat from the surface.
Serve the short ribs over rice or noodles, drizzled with the sauce from the pot. Garnish with sliced green onions and sesame seeds.
Notes
For a deeper flavor, marinate the short ribs in the soy sauce mixture for a few hours or overnight before cooking.
For a spicy kick, increase the amount of Sriracha or add sliced fresh chilies to the pot during cooking.