Description
Fall-apart tender beef ribs glazed in a rich, glossy soy-garlic caramel sauce.
Ingredients
Scale
- 3 lbs bone-in beef short ribs
- ½ cup soy sauce
- ⅓ cup brown sugar
- 2 tbsp hoisin sauce
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 cup beef broth
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp chili flakes (optional)
- Fresh cilantro (garnish)
Instructions
- Preheat oven to 325°F. Pat ribs dry and season lightly with pepper.
- Sear ribs in a hot Dutch oven until deeply browned on all sides; remove and set aside.
- In the same pot, sauté garlic and ginger until fragrant. Stir in soy sauce, brown sugar, hoisin, broth, rice vinegar, sesame oil, and chili flakes.
- Return ribs to the pot, bone side up, and spoon sauce over them.
- Cover and braise in the oven for 2½ hours until fork-tender.
- Uncover and cook 20–30 minutes more to reduce and caramelize the sauce into a sticky glaze.
- Spoon glossy sauce over ribs and finish with fresh cilantro before serving.
Notes
- For extra flavor, marinate the ribs in the sauce overnight before cooking.
- Adjust the amount of chili flakes based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 2 hours 50 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg