Description
Fall-apart beef short ribs slow-roasted in a glossy, savory-sweet Asian glaze.
Ingredients
- Beef short ribs (bone-in)
- Soy sauce
- Brown sugar
- Garlic
- Fresh ginger
- Hoisin sauce
- Rice vinegar
- Sesame oil
- Beef broth
- Star anise (optional)
- Green onions or cilantro (for garnish)
- Black pepper
Instructions
- Preheat oven to 300°F (150°C). Pat short ribs dry and season lightly with pepper.
- Sear ribs in a hot ovenproof pot until deeply browned on all sides; remove.
- Sauté garlic and ginger in the same pot until fragrant.
- Stir in soy sauce, brown sugar, hoisin, vinegar, sesame oil, and broth.
- Return ribs to the pot, spoon sauce over them, and cover tightly.
- Slow-roast in the oven for about 2½ hours until very tender.
- Uncover for the final 20–30 minutes to caramelize the sauce; garnish and serve.
Notes
- For extra flavor, consider adding star anise.
- Garnish with green onions or cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Category: Main Course
- Method: Slow Roast
- Cuisine: Asian
Nutrition
- Serving Size: 1 rib
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg