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Slow Roast Asian Beef Short Rib

Savory Slow Roast Asian Beef Short Rib for Ultimate Comfort

Enjoy the rich flavors of Slow Roast Asian Beef Short Rib, tender and bathed in a savory sauce.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 ribs
Course: Lunch
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 4 pounds Bone-in Beef Short Ribs Boneless ribs can be used but may impact texture.
  • 1 medium Sliced Onion Infuses delicate flavor while roasting.
For the Marinade
  • 1/2 cup Soy Sauce Use tamari for a gluten-free option.
  • 1/4 cup Hoisin Sauce Balances sweetness and tang.
  • 1/4 cup Mirin Can be replaced with rice vinegar and sugar mix.
  • 1/4 cup Brown Sugar Substitute with coconut sugar or maple syrup if desired.
  • 4 cloves Garlic Cloves Fresh garlic offers aromatic warmth.
  • 2 tablespoons Fresh Ginger Ground ginger is a suitable substitute.
  • 1/2 teaspoon Chili Flakes/Sriracha Adjust to your liking.
For the Glaze
  • 1 tablespoon Cornstarch Slurry Mix cornstarch with water for desired glaze consistency.
For Garnishing
  • 2 tablespoons Green Onions Adds freshness when sprinkled on top.

Equipment

  • Oven
  • Skillet
  • Dutch oven
  • mixing bowl
  • baking sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 275°F (135°C). Trim excess fat from the beef short ribs, pat dry, and season with salt and pepper.
  2. In a large skillet over medium-high heat, add oil and sear the seasoned ribs for 3-4 minutes on all sides until golden-brown.
  3. In a bowl, combine soy sauce, hoisin sauce, mirin, brown sugar, minced garlic, and ginger. Add chili flakes/Sriracha if desired.
  4. Place the seared ribs in a Dutch oven, pour marinade over, add sliced onions, cover, and roast for 3-4 hours.
  5. Remove ribs and transfer braising liquid to a skillet over medium heat. Reduce liquid for 10-15 minutes until thickened.
  6. For caramelization, broil the cooked ribs on a baking sheet for 2-3 minutes until sticky.
  7. Plate the ribs, drizzle with glaze, garnish with green onions, and serve with jasmine rice or vegetables.

Nutrition

Serving: 1ribCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 600mgFiber: 1gSugar: 9gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 3mg

Notes

For deeper flavor, marinate the ribs for at least 2 hours or overnight. Store leftovers properly to maintain texture.

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