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Caramelized Slow Roast Asian Beef Short Rib: An Incredible 5-Step Recipe

An Incredible 5-Step Recipe
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★★★★★

5 from 28 reviews

This Caramelized Slow Roast Asian Beef Short Rib recipe delivers tender, flavorful ribs with a rich, savory-sweet glaze. Slow roasting enhances the depth of the Asian-inspired marinade, making it perfect for a comforting and impressive meal.

Ingredients

Scale

Beef and Marinade

  • 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

Glaze

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Garnish

  • 2 green onions, sliced
  • Sesame seeds

Instructions

  1. Preheat Oven: Preheat your oven to 300°F (150°C) to ensure a low and slow cooking temperature that tenderizes the ribs.
  2. Prepare Marinade: In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Stir well to dissolve the sugar and blend the flavors.
  3. Marinate the Ribs: Place the beef short ribs in a shallow dish and pour the prepared marinade over them. Cover and refrigerate for at least 30 minutes or ideally overnight to infuse the meat with the marinade.
  4. Sear the Ribs: Heat a small amount of oil in a large oven-safe pot over medium-high heat. Brown the short ribs on all sides, about 2-3 minutes per side, to lock in flavor and develop a caramelized crust.
  5. Slow Roast: Pour the marinade into the pot with the seared ribs. Cover the pot with a lid and transfer to the preheated oven. Roast for 3 hours until the ribs are fork-tender and infused with rich flavors.
  6. Create the Glaze: Carefully remove the ribs from the pot. In a small bowl, mix cornstarch and water to form a slurry. Add this slurry to the pot and simmer over medium heat for about 5 minutes until the sauce thickens into a glossy glaze.
  7. Glaze the Ribs: Brush the thickened glaze evenly over the ribs. Place under the broiler for 5-10 minutes, watching closely, until the surface caramelizes and develops a beautiful sheen.
  8. Rest the Ribs: Remove from the oven and let the ribs rest for 15 minutes to allow juices to redistribute, ensuring tender and juicy servings. Garnish with sliced green onions and sesame seeds before serving.

Notes

  • For deeper flavor, marinate the ribs overnight.
  • Use a heavy oven-safe pot or Dutch oven for best heat retention during roasting.
  • Watch the ribs closely under the broiler to prevent burning the glaze.
  • Leftover ribs can be refrigerated up to 3 days or frozen for up to 2 months.
  • Serve with steamed rice or sautéed vegetables for a complete meal.

Nutrition

Keywords: Asian beef short ribs, slow roasted ribs, caramelized beef ribs, soy sauce marinade, sesame oil ribs, tender short ribs, braised beef ribs

Find it online: https://zarameals.com/an-incredible-5-step-recipe/