Sticky Asian Beef Short Ribs
By Isabella Quinn
Asian Beef Short Ribs offer an extraordinary melt-in-your-mouth experience, enhanced by a rich, glossy dark sauce bubbling around perfectly cooked meat. This recipe yields a thick, mahogany brown caramel glaze that beautifully coats tender beef, creating a sweet and savory profile thanks to soy sauce and ginger. Garnished with toasted sesame seeds and sliced scallions, these ribs are perfect for a dinner party or an indulgent weekend meal, served alongside rice or mashed potatoes to soak up the delightful glaze.
Ingredients
- •3 lbs bone-in beef short ribs (English-cut)
- •1 tsp kosher salt
- •0.5 tsp black pepper
- •2 tbsp neutral oil (canola or avocado)
- •1 tbsp minced fresh ginger
- •4 cloves minced garlic
- •0.5 cup low-sodium soy sauce
- •2 tbsp rice vinegar
- •0.5 cup dark brown sugar (packed)
- •1 cup beef broth
- •1 tbsp toasted sesame oil
- •1 tbsp cornstarch (for slurry, optional)
- •1 tbsp cold water (for slurry, optional)
- •1 tbsp toasted white sesame seeds
- •2 stalks green scallions (thinly sliced)
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Pat the beef short ribs dry with a paper towel, then season them on all sides with kosher salt and black pepper.
- 3
Heat the neutral oil in your Dutch oven over medium-high heat.
- 4
Add the short ribs in an even layer and sear for 2-3 minutes per side until a deep golden-brown crust forms, then remove and set aside.
- 5
Lower the heat to medium and carefully drain all but 1 tbsp of beef fat from the pot.
- 6
Add the minced garlic and fresh ginger, sautéing for about 60 seconds until fragrant.
- 7
Pour in the beef broth and scrape up browned bits from the bottom of the pot.
- 8
Stir in the soy sauce, dark brown sugar, rice vinegar, and toasted sesame oil until the sugar is fully dissolved.
- 9
Return the seared short ribs to the pot, bone-side down in the liquid, which should come halfway up the sides of the meat.
- 10
Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the oven.
- 11
Slow-roast for 2.5 to 3 hours until the meat pulls away from the bone and is tender.
- 12
Carefully remove the ribs from the pot and place them on a serving platter, tenting them with foil to keep warm.
- 13
Skim excess fat from the surface of the braising liquid.
- 14
Bring the liquid to a rolling boil on the stove over medium-high heat.
- 15
Whisk in the cornstarch slurry and let the sauce reduce for 5-7 minutes until thick and glossy.
- 16
Pour the sauce over the short ribs on a plate, garnish with toasted white sesame seeds and thinly sliced scallions before serving.
