Caramelized Slow Roast Asian Beef Short Rib – Tender, Sticky & Packed with Umami

Captivating Comfort in Every Bite

The aroma that wafts through your kitchen while these beef short ribs slow roast is nothing short of enchanting. Imagine walking into a space that feels undeniably warm (not just from the oven), the sweet influence of brown sugar mingling with the savory depth of soy sauce meets the gentle spice of ginger. As the hours pass, the ribs transform from raw and tough to meltingly tender, their rich, sticky glaze beckoning from the oven.

Embracing Umami

What truly sets this dish apart is its umami punch—a glorious depth of flavor that perfectly balances sweetness and saltiness. The blend of hoisin and mirin introduces a delightful sweetness, while the soy sauce adds that essential saltiness which skews savory. With every bite, you’re enveloped in a tapestry of flavors that evoke the warmth of an Asian kitchen.

The Rib Chronicles

To begin, you need about 3-4 lbs of bone-in beef short ribs, however, boneless can work in a pinch for those looking for easier serving. First, take the time to trim excess fat from the ribs and pat them dry with paper towels. This helps in achieving that coveted sear. Coat them with a sprinkle of salt and pepper to ensure robust flavor.

Getting that deep golden-brown crust is crucial, so heat a skillet over medium-high heat and sear the ribs until they’re beautifully caramelized on all sides. The sound of sizzling meat is a promise of deliciousness to come.

A Few Key Ingredients

The marinade is where magic occurs. Combine ½ cup soy sauce (or tamari, if you’re keeping gluten-free), ¼ cup hoisin sauce, ¼ cup mirin, 3 tablespoons of brown or coconut sugar, and a medley of minced garlic and grated fresh ginger in a bowl. For those with a bit of spice in mind, add in chili flakes or a teaspoon of Sriracha—this choice is yours!

Next, prepare to create a lovely bed for your ribs. Lay 1 small sliced onion and 2-3 pieces of cut green onion in a Dutch oven or a roasting pan. Hang tight; you’re almost there!

Pour your previously prepared marinade over the ribs, making sure every nook and cranny is enveloped in flavor. Cover and let those beauties roast away in the oven at 275-300°F (135-150°C). Depending on the thickness, this slow ritual will take about 3-4 hours. Remember to baste occasionally. It’s not just a chore; it’s a labor of love, ensuring your ribs soak up as much of that divine glaze as possible.

Revelations of Glaze

Once the time is up and the house smells heavenly, it’s time to shine the spotlight on that braising liquid you’ve developed. Remove the ribs and pour the liquid into a skillet. Let it simmer down to thicken and gloss over before serving. If you want that glaze to hug every inch of the rib, feel free to mix a tablespoon of cornstarch with water and incorporate that into the simmering sauce until you achieve your desired consistency.

Should you desire a bit of crisp, broil the ribs for just a few minutes; it’s the perfect way to add a little char to those sticky edges. Check in on them lovingly—they only need 2-3 minutes under the broiler to receive that caramelized touch.

Elevating Your Plate

When it’s time to plate, think comfort food elegance. Serve the sticky ribs over a bed of steamed rice, stir-fried noodles, or some roasted vegetables—whatever your heart desires. Drizzle that glorious glaze over the top, and for a final flourish, sprinkle with sliced green onions, sesame seeds, or a few sprigs of fresh cilantro.

Captured Memories and New Traditions

This dish embodies warmth and togetherness; it’s perfect for family gatherings or those cozy nights spent with a loved one. The first bite takes me back to a bustling kitchen on a weekend afternoon, where laughter and stories flowed just as freely as the rich sauces simmering away on the stove. It’s more than just a recipe; it’s an invitation to slow down, to savor life, and to connect over food.

Practical Tips to Cook Like a Pro

1. Cutting Down on Time: If you’re short on time, you can pressure cook the ribs instead of slow roasting! Just check the cooking instructions for your specific model.

2. Handling Leftovers: Should you have any leftovers (it’s rare, but it happens!), simply pack them in an airtight container and store them in the fridge for up to three days—or freeze them for a hearty meal later on.

3. Add Veggies: Feel free to toss in some carrots or mushrooms an hour before the ribs are done roasting. They’ll soak up that fantastic sauce.

What to Serve with It

Though the ribs are truly the star of this meal, you can accompany them with a crisp cucumber salad to cut through the richness or some steamed broccoli for a pop of color and nutrition.

Determining Perfect Prowess

How do you know when it’s done right? The short ribs should fall away from the bone with just a gentle nudge. When you cut into one, it should feel almost like slicing through butter. The glaze should coat beautifully, leaving you with a shiny, sticky surface that promises flavor in every bite.

There’s an undeniable charm in the combination of slow-roasting and flavorful ingredients within this Caramelized Slow Roast Asian Beef Short Rib recipe. Each piece, whether tender or sticky, tells its own story. It’s a celebration of culinary diligence, perfect for any occasion, and narrates a tale that you’ll want to revisit again and again! Enjoy your time creating this delicious dish, and remember: the best flavors come with patience and care.

Caramelized Slow Roast Asian Beef Short Ribs

Meltingly tender beef short ribs, slow-roasted with a rich, sticky glaze of soy sauce, hoisin, and ginger, creating an enchanting umami experience.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian

Calories: 480

Ingredients Method Notes

Ingredients

  

Beef Short Ribs

• 3-4 lbs bone-in beef short ribs Boneless can be used if preferred.

Marinade

• 0.5 cup soy sauce Use tamari for gluten-free.
• 0.25 cup hoisin sauce
• 0.25 cup mirin
• 3 tablespoons brown or coconut sugar
• 1 tablespoon minced garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon chili flakes Optional for spice.
• 1 teaspoon Sriracha Optional for spice.

Vegetable Base

• 1 small onion, sliced
• 2-3 pieces green onion, cut

Method

 

Preparation

1. Trim excess fat from the ribs and pat them dry with paper towels.
2. Sprinkle ribs with salt and pepper.
3. Sear ribs in a skillet over medium-high heat until caramelized on all sides.

Marinating

1. Combine soy sauce, hoisin sauce, mirin, brown sugar, minced garlic, grated ginger, chili flakes, and Sriracha in a bowl.
2. Layer sliced onion and green onion in a Dutch oven or roasting pan.
3. Pour marinade over the ribs, ensuring they are well coated.

Cooking

1. Cover the Dutch oven and roast ribs in the oven at 275-300°F (135-150°C) for 3-4 hours, basting occasionally.
2. Remove ribs and pour the braising liquid into a skillet; simmer to thicken.
3. For a crisp finish, broil the ribs for 2-3 minutes until charred.

Serving

1. Serve ribs over steamed rice, stir-fried noodles, or roasted vegetables.
2. Drizzle the glaze over the ribs and garnish with sliced green onions, sesame seeds, or cilantro.

Notes

For time-saving, consider pressure cooking the ribs. Leftovers can be stored in an airtight container for up to three days in the fridge or frozen for later use. Add carrots or mushrooms an hour before the ribs are done roasting for added flavor.