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Caramelized Slow Roast Asian Beef Short Ribs

A sticky, savory way to cook beef short ribs, yielding tender meat with rich caramel notes and savory depth.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1/4 cup soy sauce Use gluten-free tamari for a gluten-free option.
  • 1/4 cup brown sugar
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1/2 teaspoon black pepper
For the main ingredients
  • 2 pounds beef short ribs Bone-in short ribs are traditional for flavor.
  • Steamed rice For serving.
  • Vegetables of choice (e.g., broccoli, carrots) For serving.

Method
 

Preparation
  1. Preheat the oven to 300°F (150°C).
  2. In a bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper to create a marinade.
  3. Place short ribs in a baking dish and pour marinade over them, ensuring they are well coated.
Cooking
  1. Cover the baking dish with foil and roast in the oven for about 3 hours, or until the meat is tender and falls off the bone.
  2. Remove from the oven and let rest for a few minutes.
Serving
  1. Serve hot with steamed rice and vegetables.

Notes

Add bright, quick-pickled cucumbers or a simple green salad to cut the sweetness. Garnish with toasted sesame seeds and sliced scallions for texture and color. Refrigerate cooled ribs within two hours of cooking; they will keep well for 3-4 days. For longer storage, freeze ribs in a freezer-safe container for up to 3 months.