Description
A delicious recipe for caramelized slow-roast Asian beef short ribs, featuring a savory and sweet sauce that enhances the rich flavor of the meat.
Ingredients
Scale
- 2 pounds beef short ribs
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Preheat your oven to 300°F (150°C).
- Pat the beef short ribs dry with paper towels and season them with salt and black pepper.
- In a large oven-safe skillet or Dutch oven, heat the vegetable oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set them aside.
- In the same skillet, combine soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes. Stir until the sugar is dissolved.
- Return the short ribs to the skillet, ensuring they are submerged in the sauce. Cover the skillet with a lid or aluminum foil.
- Place the skillet in the preheated oven and roast for 3 hours, or until the meat is tender and easily pulls away from the bone.
- Once done, remove the skillet from the oven and let it rest for 10 minutes. Skim off any excess fat from the surface of the sauce.
- Serve the short ribs with the sauce drizzled over them, garnished with sliced green onions and sesame seeds.
Notes
- For a sweeter flavor, add an extra tablespoon of brown sugar or honey to the sauce.
- Serve the short ribs over steamed rice or mashed potatoes to soak up the delicious sauce.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Oven Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Fat: 35g
- Carbohydrates: 10g
- Protein: 30g