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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/slow-roast-asian-beef-short-ribs-recipe/