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