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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 300°F to prepare for slow roasting the beef short ribs.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
