When it comes to comfort food that feels both luxurious and deeply satisfying, nothing compares to Caramelized Slow Roast Asian Beef Short Rib. This dish delivers everything you crave — melt-in-your-mouth beef, sticky caramelized edges, and a glaze that balances sweet, savory, and umami in perfect harmony. The ribs are slow-roasted until they’re tender enough to fall apart, then finished with a glossy Asian-inspired sauce that clings beautifully to every bite. I tried this recipe using a mix of soy sauce, ginger, garlic, and a hint of honey, and it turned into one of the most memorable dishes I’ve ever made. It’s ideal for special occasions or when you simply want to treat yourself to something extraordinary.
Why You’ll Love This Recipe
This recipe takes humble beef short ribs and transforms them into a show-stopping main dish. The slow roasting ensures the meat becomes rich, buttery, and fall-apart tender, while the Asian-inspired glaze gives it a sweet and sticky finish that’s irresistible. It’s a true “set it and forget it” recipe that rewards patience with incredible flavor. Whether served over rice, mashed potatoes, or noodles, this dish brings restaurant-level indulgence straight to your home kitchen. Plus, the leftovers (if you have any!) taste even better the next day.
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Caramelized Slow Roast Asian Beef Short Rib: The Ultimate Flavor-Packed Feast
- Total Time: 4 hrs 10 mins
- Yield: 4 servings
- Diet: Low Lactose
Description
Rich, fall-apart tender beef short ribs slow-roasted in a deeply flavored Asian-style glaze and finished until caramelized and sticky — the ultimate comfort dish that balances sweet, savory, and umami flavors.
Ingredients
- 4 large beef short ribs (about 2 lbs total)
- 1 1/2 tbsp vegetable oil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 large red onion, diced
- 3 cloves garlic, crushed
- 1 1/2 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 2 tbsp dark brown sugar
- 1 tbsp honey
- 1 tbsp water
- 1 can (14 oz) chopped tomatoes
- 2 1/4 cups hot beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sauce (HP or A1)
- 1 tbsp light brown sugar
- 1 tsp red chili flakes (optional)
- 2 tbsp chopped fresh cilantro, for garnish
- Cooked jasmine rice or mashed potatoes, for serving
Instructions
- Preheat the oven to 275°F (140°C).
- Heat the oil in a large oven-safe pot or Dutch oven over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until deeply browned (6–8 minutes). Remove and set aside.
- Lower heat to medium and add diced onion. Cook for 5 minutes until softened, scraping up any browned bits.
- In a small bowl, mix smoked paprika, cinnamon, cayenne pepper, dark brown sugar, honey, and water to make a glaze. Brush half over the browned ribs.
- Add garlic to the pot and cook for 30 seconds, then stir in chopped tomatoes, beef stock, Worcestershire sauce, and brown sauce. Bring to a simmer.
- Return ribs to the pot, submerging them halfway in the sauce. Cover with a lid and place in the oven for 3 hours, until the meat is tender and almost falling off the bone.
- Increase oven temperature to 400°F (200°C). Brush ribs with remaining glaze and sprinkle with light brown sugar.
- Return ribs to the oven, uncovered, for 20–30 minutes, until caramelized and sticky.
- Sprinkle with chili flakes and chopped cilantro before serving with jasmine rice or mashed potatoes.
Notes
- Use meaty, bone-in short ribs for the richest flavor.
- Can be adapted for a slow cooker: cook on LOW for 7–8 hours, then finish under a broiler to caramelize.
- Serve with steamed rice, mashed potatoes, or Asian slaw for a complete meal.
- The glaze can be made spicier by increasing cayenne pepper or adding chili paste.
- Prep Time: 10 mins
- Cook Time: 4 hrs
- Category: Main Dish
- Method: Slow Roast / Braise
- Cuisine: Asian Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef short ribs
Choose bone-in short ribs for the best flavor and tenderness. The slow roasting allows the collagen and fat to render, creating juicy, fall-apart meat.
Soy sauce
A cornerstone of the marinade, soy sauce adds deep umami and saltiness that perfectly balances the sweetness of the glaze.
Hoisin sauce
This thick, sweet-savory sauce gives the dish body and a caramel-like undertone when roasted. It’s key to achieving that glossy finish.
Honey or brown sugar
The source of caramelization. As the ribs roast, the sugars create a sticky glaze that clings to the meat beautifully.
Rice vinegar
Adds brightness and acidity, balancing out the richness of the beef and the sweetness of the sauce.
Garlic and ginger
Freshly minced garlic and ginger are essential for that authentic Asian aroma and depth of flavor.
Sesame oil
A small drizzle adds a nutty fragrance that ties the entire dish together.
Five-spice powder
A traditional Chinese seasoning blend that gives warmth and complexity, featuring star anise, cloves, cinnamon, Sichuan peppercorn, and fennel.
Green onions
Used as garnish for freshness and a subtle onion bite that contrasts the rich glaze.
Chili flakes or fresh red chili (optional)
Adds gentle heat that cuts through the sweetness and richness of the ribs.
Cornstarch (optional)
Used to thicken the glaze if you want a richer coating.
Directions
Preheat your oven to 300°F (150°C). Pat the beef short ribs dry and season lightly with salt and pepper. In a large ovenproof Dutch oven or roasting dish, heat a drizzle of sesame oil over medium-high heat. Sear the ribs on all sides until browned and caramelized — this step builds deep flavor. Remove and set aside.
In the same pan, add garlic and ginger, sautéing until fragrant. Stir in soy sauce, hoisin sauce, honey (or brown sugar), rice vinegar, five-spice powder, and a splash of water or broth. Bring to a gentle simmer, then return the ribs to the pan, coating them evenly in the sauce.
Cover the pan tightly with a lid or foil and roast in the oven for about 3 to 3½ hours, basting occasionally, until the ribs are tender and the sauce has thickened. For the final 15 minutes, remove the lid to allow the sauce to reduce further and caramelize on the ribs.
Once done, transfer the ribs to a platter and spoon the thickened glaze over the top. Garnish with sliced green onions and, if desired, a sprinkle of sesame seeds or chili flakes. Serve hot with jasmine rice or creamy mashed potatoes.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
Servings: 4
Prep time: 20 minutes
Cook time: 3½ hours
Total time: 3 hours 50 minutes
Storage/reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The ribs can also be frozen for up to 3 months. To reheat, warm gently in a covered pan with a splash of broth or water until the sauce loosens and the meat is heated through. The flavor often deepens after resting overnight, making it perfect for meal prep or next-day enjoyment.
Variations and Customizations
Spicy Korean Twist
Add a tablespoon of gochujang (Korean chili paste) to the sauce for a fiery, bold flavor.
Sticky Tamarind Glaze
Swap rice vinegar for tamarind paste to introduce a tangy, slightly fruity note.
Garlic-Honey Fusion
Increase the honey and garlic for a sweeter, more aromatic version — great for those who love sticky ribs.
Ginger-Sesame Infusion
Add fresh grated ginger and extra sesame oil for a deeper nutty, zesty flavor profile.
Coconut Braised Ribs
Add coconut milk during the braising step for a rich, creamy, Southeast Asian-inspired twist.
Vegetable Boost
Toss carrots, onions, or daikon radish into the pan halfway through roasting for added texture and sweetness.
FAQs
1. Can I make this recipe in a slow cooker?
Yes, brown the ribs first, then transfer everything to a slow cooker and cook on low for 7–8 hours.
2. What cut of meat works best besides short ribs?
Beef chuck roast or brisket also work beautifully with this sauce and cooking method.
3. Can I prepare this ahead of time?
Absolutely — this dish tastes even better the next day as the flavors develop further.
4. How do I know when the ribs are done?
They should be fork-tender and pull away easily from the bone.
5. Can I make it spicy?
Yes, simply add red chili flakes, fresh chilies, or a spoonful of chili paste to the sauce.
6. What sides go well with this dish?
Steamed jasmine rice, garlic mashed potatoes, or sautéed greens pair perfectly.
7. How can I thicken the glaze?
Simmer the sauce uncovered for the last 15 minutes, or whisk in a teaspoon of cornstarch mixed with water.
8. Is this recipe gluten-free?
Use tamari instead of soy sauce and gluten-free hoisin to make it gluten-free.
9. Can I cook it faster?
You can pressure cook the ribs for 45–50 minutes, but you’ll miss some of the caramelization from roasting.
10. How should I serve it for guests?
Arrange the ribs on a large platter, drizzle generously with glaze, and top with green onions and sesame seeds for a restaurant-worthy presentation.
Conclusion
Caramelized Slow Roast Asian Beef Short Rib is a dish that proves patience in the kitchen pays off. With its tender meat, glossy sauce, and balance of sweet, salty, and aromatic flavors, it’s a recipe that turns an ordinary evening into something special. Whether served at a dinner party or enjoyed on a quiet night at home, this show-stopping rib dish promises to impress with every bite — rich, sticky, and utterly unforgettable.
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