Caramelized Slow Roast Asian Beef Short Rib
Caramelized Slow Roast Asian Beef Short Rib is a show-stopping dish that combines tender beef with an irresistible sweet and savory marinade. The slow-roasting process allows the meat to absorb rich flavors from soy sauce, brown sugar, and ginger, while the caramelization creates a glossy finish that enhances not only taste but also presentation. Perfect for family gatherings or a cozy dinner at home, this recipe is both easy to prepare and guaranteed to impress your guests. Serve it alongside steamed rice or fresh salads for a delightful meal that showcases the best of Asian-inspired cuisine.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: About 8 servings 1x
- Category: Main
- Method: Roasting
- Cuisine: Asian
Ingredients
Scale
- 4 pounds beef short ribs
- 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)
Instructions
- Rinse and pat dry the beef short ribs.
- In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, hoisin sauce, ginger, garlic, sesame oil, chili paste (if using), and black pepper.
- Place the ribs in a resealable bag or bowl and pour the marinade over them. Seal or cover and refrigerate for at least two hours or overnight.
- Preheat the oven to 325°F (160°C).
- Sear the marinated short ribs in a skillet over medium-high heat until browned on all sides.
- Transfer the ribs to a roasting pan and pour any remaining marinade over them.
- Cover with foil and roast for 3-4 hours until fork-tender.
- For caramelization, remove foil in the last 30 minutes of cooking.
- Let rest for 10-15 minutes before serving.
Nutrition
- Serving Size: 1 short rib (approximately 200g)
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg