Description
Succulent slow roasted beef short ribs simmered in a flavorful Asian marinade then caramelized and served with a rich glaze.
Ingredients
4 bone-in beef short ribs
1 small onion, sliced
2-3 green onions, cut into 2-inch pieces
1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup mirin
1/4 cup brown sugar
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 to 1 tsp chili flakes or sriracha
1 tsp cornstarch
1 tbsp water
Salt and pepper
Oil for searing
Sesame seeds for garnish
Instructions
Trim excess fat from ribs, pat dry, season with salt and pepper.
Heat skillet over medium-high, add oil, sear ribs 5-7 minutes until brown crust forms.
Mix soy sauce, hoisin sauce, mirin, brown sugar, garlic, ginger, and chili flakes to make marinade.
Place ribs in Dutch oven, pour marinade over, scatter sliced onion on top, cover.
Roast at 275-300°F (135-150°C) for 3-4 hours.
Remove ribs, transfer braising liquid to skillet, simmer 10-15 minutes until thickened into glaze.
Broil ribs 2-3 minutes to caramelize surface.
Serve ribs over jasmine rice or noodles, spoon glaze over, garnish with green onions and sesame seeds.
Notes
Use tamari instead of soy sauce for gluten-free.
Adjust chili flakes or sriracha for desired heat.
Choose well-marbled ribs for best flavor.
Make sure to brown ribs well for a rich crust.
You can substitute mirin with a mix of rice vinegar and sugar if unavailable.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Dinner
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 15
- Sodium: 900
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 25
- Fiber: 1
- Protein: 40
- Cholesterol: 120