Go Back
–+ servings
Caramelized Slow Roast Asian Beef

Melt-in-Your-Mouth Caramelized Slow Roast Asian Beef Delight

A melt-in-your-mouth caramelized slow roast Asian beef recipe that combines savory and sweet flavors for a delightful dining experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds bone-in beef short ribs Essential for maximum flavor and richness; boneless ribs can be used in a pinch.
  • 1/2 cup soy sauce Adds salty umami depth; substitute with tamari for a gluten-free option.
  • 1/4 cup hoisin sauce Provides sweet and tangy richness to the glaze.
  • 1/4 cup mirin Introduces subtle sweetness and acidity for balance.
  • 1/4 cup brown sugar Enhances caramelization; coconut sugar or maple syrup can be used as alternatives.
  • 3 cloves garlic minced adds aromatic warmth to the dish.
  • 1 tablespoon fresh ginger grated deepens the flavor profile perfectly.
  • 1 teaspoon chili flakes or Sriracha (optional) kicks up the heat without overpowering other flavors.
  • 1 small onion sliced infuses savory notes during cooking.
  • 2 stalks green onions cut into 2-inch pieces adds freshness and color.
  • 2 tablespoons cornstarch mixed with water for optional thickening of glaze.
For Serving
  • steamed rice Perfect complements to the rich flavor of the ribs.
  • noodles Perfect complements to the rich flavor of the ribs.
  • roasted vegetables Perfect complements to the rich flavor of the ribs.
  • green onions for garnish.
  • sesame seeds for garnish.
  • fresh cilantro for garnish.

Equipment

  • Dutch oven
  • heavy skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Start by trimming any excess fat from the bone-in beef short ribs, then pat them dry with paper towels. Season the ribs generously with salt and pepper.
  2. Heat a heavy skillet over medium-high heat and add a splash of oil. Carefully place the seasoned ribs in, browning them on all sides for about 3–5 minutes until they're beautifully golden.
  3. In a mixing bowl, whisk together soy sauce, hoisin sauce, mirin, brown sugar, minced garlic, grated ginger, and optional chili flakes to create a marinade.
  4. Transfer the seared ribs into a Dutch oven, layering them with the marinade and sliced onion. Cover tightly and place in a preheated oven at 275°F. Slow roast for 3–4 hours.
  5. Remove the ribs and bring the remaining braising liquid to a gentle simmer. Let it reduce for about 10–15 minutes until thickened.
  6. For extra caramelization, place the ribs under a preheated broiler for 2–3 minutes, keeping a close watch.
  7. To serve, place the tender ribs over a bed of steamed rice, drizzle with the reduced glaze, and garnish with fresh green onions, sesame seeds, or cilantro.

Nutrition

Serving: 1ribCalories: 450kcalCarbohydrates: 20gProtein: 40gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 1200mgPotassium: 500mgFiber: 1gSugar: 8gVitamin A: 5IUVitamin C: 3mgCalcium: 30mgIron: 3mg

Notes

Marinate ribs for at least 2-12 hours for enhanced flavor. Always use bone-in ribs for maximum taste. Searing is essential for depth of flavor. Maintain low roasting temperatures for tender meat. Watch closely while broiling to avoid burning. For a glossy glaze, use a cornstarch slurry.

Tried this recipe?

Let us know how it was!