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Sticky Asian Slow-Roasted Beef Short Ribs

A tender and juicy beef short ribs recipe enveloped in a savory-sweet glaze, perfect for family gatherings or cozy evenings.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pounds beef short ribs Use quality short ribs for best results.
  • 1 cup soy sauce Can substitute with coconut aminos for a gluten-free option.
  • 1/2 cup honey Local honey is recommended for added flavor.
  • 1/2 cup brown sugar
  • 6 cloves garlic, minced
  • 2 tablespoons ginger, grated
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1 teaspoon black pepper To season the ribs.
Garnishes
  • 4 green onions sliced For garnish.
  • 1 tablespoon sesame seeds For garnish.

Method
 

Preparation
  1. Preheat your oven to 300°F (150°C).
  2. Pat the beef short ribs dry with paper towels and season with black pepper.
Marinade
  1. In a large bowl, combine soy sauce, honey, brown sugar, minced garlic, grated ginger, sesame oil, and rice vinegar. Whisk until well mixed.
  2. Place short ribs in a deep baking dish and pour marinade over them, ensuring all sides are coated. Cover and marinate in the refrigerator for at least 30 minutes, preferably overnight.
Cooking
  1. Cover the dish with foil and roast in the preheated oven for approximately 2.5 to 3 hours or until the meat is fork-tender.
  2. Remove the foil and increase the oven temperature to 400°F (200°C). Bake for another 15-20 minutes, basting occasionally with the marinade.
Serving
  1. Remove from the oven and let the ribs rest for a few minutes.
  2. Top with sliced green onions and sprinkle with sesame seeds before serving.

Notes

Leftover ribs can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat in the oven at 350°F (175°C) for about 15-20 minutes.