Sticky Asian Beef Short Ribs
By Isabella Quinn
Servings
4
Asian-style beef short ribs are a tasty, tender dish with a dark, sticky glaze. Beef short ribs made according to the recipe below are covered with a dark brown caramel glaze. Soy sauce and ginger are among the other ingredients that provide sweet and savory flavors to the dish. Common toppings include toasted sesame seeds and chopped green onions. Beef short ribs are a good option for parties or other special occasions at home. Sides such as rice or other starchy foods go well with beef short ribs and help absorb the sauce.
Ingredients
- •3 lbs bone-in beef short ribs (English-cut)
- •1 tsp kosher salt
- •½ tsp black pepper
- •2 tbsp neutral oil (canola or avocado)
- •1 tbsp minced fresh ginger
- •4 cloves minced garlic
- •½ cup low-sodium soy sauce
- •2 tbsp rice vinegar
- •½ cup dark brown sugar (packed)
- •1 cup beef broth
- •1 tbsp toasted sesame oil
- •1 tbsp cornstarch (for slurry, optional)
- •1 tbsp cold water (for slurry, optional)
- •1 tbsp toasted white sesame seeds
- •2 stalks green scallions (thinly sliced)
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Pat the beef short ribs dry with a paper towel, then season them on all sides with kosher salt and black pepper.
- 3
Heat the neutral oil in your Dutch oven over medium-high heat.
- 4
Add the short ribs in an even layer and sear for 2-3 minutes per side until a deep golden-brown crust forms, then remove and set aside.
- 5
Lower the heat to medium and carefully drain all but 1 tbsp of beef fat from the pot.
- 6
Add the minced garlic and fresh ginger, sautéing for about 60 seconds until fragrant.
- 7
Pour in the beef broth and scrape up browned bits from the bottom of the pot.
- 8
Stir in the soy sauce, dark brown sugar, rice vinegar, and toasted sesame oil until the sugar is fully dissolved.
- 9
Return the seared short ribs to the pot, bone-side down in the liquid, which should come halfway up the sides of the meat.
- 10
Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the oven.
- 11
Slow-roast for 2.5 to 3 hours until the meat pulls away from the bone and is tender.
- 12
Carefully remove the ribs from the pot and place them on a serving platter, tenting them with foil to keep warm.
- 13
Skim excess fat from the surface of the braising liquid.
- 14
Bring the liquid to a rolling boil on the stove over medium-high heat.
- 15
Whisk in the cornstarch slurry and let the sauce reduce for 5-7 minutes until thick and glossy.
- 16
Pour the sauce over the short ribs on a plate, garnish with toasted white sesame seeds and thinly sliced scallions before serving.
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