Description
Caramelized Slow Roast Asian Beef Short Ribs bring a delightful fusion of sweet and savory flavors, creating a melt-in-your-mouth experience. Tender, well-marbled beef short ribs are slow-cooked to perfection, enhanced by soy sauce and ginger for a rich glaze that captivates the palate. This easy recipe transforms any dinner into an extraordinary feast, making it perfect for family gatherings or impressing guests. Customize ingredients to suit your taste, ensuring a satisfying meal that evokes memories of cherished family dinners.
Ingredients
- Beef short ribs, well-marbled
- 1/2 cup soy sauce, low-sodium
- 1/4 cup brown sugar, light or dark
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, fresh, minced
- 1 tablespoon sesame oil
- 1 cup coconut milk, full-fat
- 1 cup chicken broth, homemade or store-bought
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 300°F (150°C).
- In a bowl, mix together soy sauce, brown sugar, grated ginger, minced garlic, sesame oil, and coconut milk.
- Whisk until fully combined.
- Pour the marinade over the beef short ribs in a large dish or resealable bag.
- Let the ribs marinate in the refrigerator for at least 2 hours or overnight.
- Remove the ribs from the marinade.
- Heat a large skillet over medium-high heat.
- Sear each rib for about 3-4 minutes per side until golden-brown.
- Place the browned ribs into a Dutch oven or roasting pan.
- Pour the reserved marinade over the ribs.
- Add chicken broth until almost covered.
Notes
Storage: After cooking, allow the caramelized beef short ribs to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. If freezing, consider dividing them into meal-sized portions for easier reheating.
Reheating: To reheat the short ribs, thaw them in the refrigerator overnight if frozen. Then, heat them gently in a covered skillet over low heat until warmed through, adding a splash of broth if needed to keep them moist. Alternatively, you can reheat them in a preheated oven at 300°F (150°C) for about 20-30 minutes.
Serving: Serve the caramelized short ribs over a bed of steamed rice or noodles, garnished with sliced green onions and sesame seeds for added flavor and presentation. Pair with pickled vegetables or a fresh salad to balance the richness of the dish.
Chef’s Tip: For an extra depth of flavor, consider adding a splash of rice vinegar or a dash of chili flakes to the marinade before cooking. This will enhance the overall taste profile and add a subtle kick to the sweetness of the caramelization.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Dishes
- Method: Slowcook
Nutrition
- Calories: 350 kcal
- Sugar: 0
- Sodium: 800mg
- Fat: 25g
- Carbohydrates: 10g
- Fiber: 0
- Protein: 30g
- Cholesterol: 0