Slow Roast Asian Beef Short Ribs Recipe

Introduction

Slow roast Asian beef short ribs are tender, flavorful, and packed with a beautiful balance of savory and sweet. This recipe combines aromatic spices and a rich sauce to create a dish that’s perfect for a comforting dinner. Once you try it, it will quickly become a favorite.

Ingredients

• 2 pounds beef short ribs
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon hoisin sauce
• 1 tablespoon Sriracha (optional)
• 1 cup beef broth
• 2 green onions, sliced (for garnish)
• Sesame seeds (for garnish)

Instructions

1. Step 1: Preheat your oven to 300°F.
2. Step 2: In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them in the pot until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
3. Step 3: In the same pot, add the sliced onion, garlic, and ginger. Sauté for about 3-4 minutes until the onion is translucent.
4. Step 4: In a bowl, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, hoisin sauce, and Sriracha (if using). Pour this mixture into the pot and stir to combine.
5. Step 5: Return the short ribs to the pot and add the beef broth. Bring to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Roast for 3 hours, or until the meat is tender and falling off the bone.
6. Step 6: Once done, remove the pot from the oven and let it rest for 10 minutes. Skim off any excess fat from the surface.
7. Step 7: Serve the short ribs over rice or noodles, drizzled with the sauce from the pot. Garnish with sliced green onions and sesame seeds.

Tips & Variations

• For extra depth, marinate the short ribs in the sauce mixture for 2-4 hours before cooking.
• If you prefer less heat, omit the Sriracha or adjust the amount to taste.
• Adding star anise or cinnamon sticks to the pot can provide a warm, aromatic note.
• Use a slow cooker for convenience by searing the ribs first, then cooking on low for 6-8 hours with the sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent drying out. The flavors often deepen after a day, making it a great make-ahead meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, you can use chuck roast or brisket, but cooking times may vary. Short ribs are ideal for their rich marbling and tenderness when slow-cooked.

Is it necessary to sear the ribs before roasting?

Searing adds flavor and color by caramelizing the surface of the meat, but if you’re short on time, you can skip this step. The ribs will still be tasty, though less browned.

Slow Roast Asian Beef Short Ribs Recipe

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★★★★★

4.5 from 96 reviews

• Author: Simon
• Total Time: 3 hours 30 minutes
• Yield: 4 servings 1x

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Description

Deliciously tender and flavorful slow roast Asian beef short ribs cooked in a savory soy-based sauce, perfect for a comforting meal served over rice or noodles. This recipe combines aromatic spices and a blend of sweet and tangy flavors, slow-cooked to perfection for melt-in-your-mouth texture.

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Ingredients

Scale 1x2x3x

Beef Short Ribs

• 2 pounds beef short ribs
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Aromatics

• 1 onion, sliced
• 4 cloves garlic, minced
• 1 inch ginger, grated

Sauce

• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon hoisin sauce
• 1 tablespoon Sriracha (optional)
• 1 cup beef broth

Garnish

• 2 green onions, sliced
• Sesame seeds

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Instructions

1. Preheat Oven: Preheat your oven to 300°F to prepare for slow roasting the beef short ribs.
2. Sear Ribs: In a large Dutch oven or oven-safe pot, heat vegetable oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them in the pot until browned on all sides, about 3-4 minutes per side. Remove the ribs and set them aside.
3. Sauté Aromatics: In the same pot, add sliced onion, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
4. Prepare Sauce: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, hoisin sauce, and optional Sriracha. Pour this mixture into the pot with the aromatics and stir to combine evenly.
5. Add Ribs and Broth: Return the seared short ribs to the pot and pour in the beef broth. Bring to a simmer on the stovetop.
6. Slow Roast: Cover the pot with a lid and transfer it to the preheated oven. Roast for 3 hours, or until the meat is tender and falling off the bone.
7. Rest and Skim: Remove the pot from the oven and let the ribs rest for 10 minutes. Skim off any excess fat from the surface to keep the sauce rich but not greasy.
8. Serve: Serve the short ribs topped with the thickened sauce from the pot, garnished with sliced green onions and sprinkled sesame seeds. Perfect over rice or noodles.

Notes

• For best results, choose well-marbled beef short ribs to ensure tender and juicy meat.
• The optional Sriracha can be omitted or adjusted based on desired spice level.
• Leftovers store well and flavors deepen after a day in the fridge.
• If you do not have a Dutch oven, an oven-safe heavy pot or casserole dish with a lid will work.
• Skimming fat after cooking is important for a cleaner taste and texture.
• Serve with steamed rice, noodles, or mashed potatoes for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 3 hours 15 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Asian

Keywords: beef short ribs, Asian beef recipe, slow roast, soy sauce beef, hoisin sauce ribs, tender beef ribs, oven roasted ribs