Description
Fall-apart short ribs glazed in a sticky, savory-sweet Asian sauce with deep caramelized flavor.
Ingredients
- Beef short ribs (bone-in)
- Soy sauce (or tamari for gluten-free)
- Brown sugar or honey
- Fresh garlic
- Fresh ginger
- Sesame oil
- Rice vinegar
- Chili paste or flakes (optional)
- Beef broth
- Green onions or cilantro (garnish)
- Black pepper
Instructions
- Preheat oven to 325°F (165°C). Season short ribs with pepper.
- Sear ribs in a hot oven-safe pan until deeply browned on all sides.
- Whisk soy sauce, brown sugar, garlic, ginger, sesame oil, vinegar, and broth.
- Pour sauce over ribs; bring to a gentle simmer.
- Cover tightly and roast in the oven for 2½–3 hours until fork-tender.
- Uncover for the final 20 minutes to caramelize the sauce.
- Spoon glaze over ribs, garnish with herbs, and serve hot.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust the amount of chili paste or flakes based on your spice preference.
- Let the ribs rest for a few minutes before serving for better flavor absorption.
- Prep Time: 15 minutes
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Slow Roast
- Cuisine: Asian
Nutrition
- Serving Size: 1 rib
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg