Slow Roast Asian Beef Short Ribs Recipe

Introduction

This Slow Roast Asian Beef Short Rib recipe offers tender, flavorful meat that melts in your mouth. Infused with a rich blend of soy, ginger, and garlic, it’s perfect for a comforting dinner that feels special but is easy to prepare.

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 grated 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 ribs in the sauce mixture for a few hours before searing.
• Substitute beef broth with chicken broth for a lighter flavor.
• Adjust the Sriracha quantity to control the heat level or omit it for a milder dish.
• Use a slow cooker to cook on low for 6-8 hours if you prefer a hands-off method.
• Serve with steamed vegetables or pickled cucumbers for a fresh contrast.

Storage

Store leftover beef short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to maintain tenderness. You can also freeze the ribs for up to 2 months; thaw in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in or boneless short ribs?

Bone-in short ribs are preferred for richer flavor, but boneless can be used if preferred or easier to find.

What can I serve with these short ribs?

They pair wonderfully with steamed rice, noodles, or mashed potatoes, along with steamed or stir-fried vegetables to balance the richness.

Slow Roast Asian Beef Short Ribs Recipe

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4.5 from 97 reviews

This Slow Roast Asian Beef Short Rib recipe offers tender, flavorful meat infused with a savory and slightly spicy Asian-inspired sauce. Slow-roasting the ribs in a rich marinade of soy sauce, brown sugar, garlic, ginger, and hoisin creates a melt-in-your-mouth dish perfect for an impressive dinner served over rice or noodles.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Beef Short Ribs

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

Vegetables & Aromatics

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

Sauce & Marinade

• 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

1. Preheat the oven: Set your oven to 300°F (150°C) to prepare for slow roasting the beef short ribs.
2. Brown the short ribs: 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 for about 3-4 minutes on each side, until nicely browned. Remove the ribs and set aside.
3. Sauté aromatics: Using the same pot, add the sliced onion, minced garlic, and grated ginger. Cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
4. Prepare and add the sauce: In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, hoisin sauce, and Sriracha if using. Pour this sauce mixture into the pot, stirring well to combine with the sautéed aromatics.
5. Simmer with broth: Return the browned short ribs to the pot and add the beef broth. Bring the mixture to a gentle simmer on the stovetop.
6. Slow roast in oven: Cover the pot with a lid and transfer it to the preheated oven. Roast slowly for 3 hours, or until the meat is tender and falling off the bone.
7. Rest and finish: Once cooked, carefully remove the pot from the oven and let the ribs rest for 10 minutes. Skim off any excess fat from the sauce surface before serving.
8. Serve: Plate the short ribs over rice or noodles, spooning the rich sauce over the top. Garnish with sliced green onions and sprinkle with sesame seeds for added flavor and presentation.

Notes

• If preferred, substitute Sriracha with another chili sauce or omit entirely for a milder flavor.
• For extra richness, add a splash of toasted sesame oil just before serving.
• Ensure the short ribs are well browned to develop deeper flavor during slow roasting.
• This dish pairs beautifully with steamed jasmine rice or soft egg noodles.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

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