Caramelized Slow Roast Asian Beef (Print-Friendly Format)
Melt-in-your-mouth Asian beef short ribs, caramelized and slow-roasted with sweet soy and aromatic spices.
# Ingredients You’ll Need:
→ Beef and Aromatics
01 -
1.8 kg beef short ribs
02 -
3 cloves garlic, minced
03 -
1 tablespoon fresh ginger, grated
04 -
1 teaspoon ground black pepper
→ Marinade and Glaze
05 -
240 ml soy sauce
06 -
110 g brown sugar
07 -
60 ml rice vinegar
08 -
60 ml sesame oil
→ Finishing Touches
09 -
1 tablespoon cornstarch
10 -
2 tablespoons water
11 -
2 green onions, thinly sliced, for garnish
12 -
Sesame seeds, for garnish
# How to Make It:
01 -
Set oven to 150°C and allow to fully preheat.
02 -
In a large bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper. Whisk until the sugar dissolves.
03 -
Arrange beef short ribs in a shallow dish. Pour marinade over the ribs, ensuring even coverage. Cover and refrigerate for at least 30 minutes, or overnight for deeper flavour infusion.
04 -
Heat a small amount of neutral oil in a large oven-safe pot over medium-high heat. Sear short ribs on all sides until browned, about 2–3 minutes per side.
05 -
Pour remaining marinade over the seared ribs in the pot. Cover tightly and transfer to the preheated oven. Roast for 3 hours or until ribs are exceptionally tender.
06 -
Remove ribs from the pot and set aside. Mix cornstarch and water to form a slurry. Add to the pot with reserved cooking liquid and simmer over medium heat for approximately 5 minutes, stirring constantly until the glaze thickens.
07 -
Brush thickened glaze over the short ribs. Place under a hot grill (broiler) for 5–10 minutes until surface is caramelized and slightly crisp.
08 -
Let short ribs rest for 15 minutes to retain juiciness before slicing. Garnish with sliced green onions and sesame seeds before serving.
# Extra Tips:
01 -
Marinating the beef overnight enhances both tenderness and flavour complexity.