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Caramelized Slow Roast Asian Beef Short Rib

Melt-in-Your-Mouth Caramelized Slow Roast Asian Beef Short Rib

Delight in the tender, melt-in-your-mouth Caramelized Slow Roast Asian Beef Short Rib, featuring a sweet-savory glaze that's simply irresistible.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 2 pounds bone-in beef short ribs Opt for well-marbled pieces.
  • 1 small sliced onion Essential for aromatic depth.
For the Marinade
  • 0.5 cup soy sauce Substitute with tamari for gluten-free.
  • 0.25 cup hoisin sauce
  • 0.25 cup mirin
  • 0.25 cup brown sugar Coconut sugar or maple syrup can be alternatives.
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated Ground ginger can work in a pinch.
  • 0.5-1 teaspoon chili flakes or sriracha Optional for heat.
For Thickeners (Optional)
  • 1 teaspoon cornstarch Mix with water to thicken the glaze.
  • 1 tablespoon water To mix with cornstarch.

Equipment

  • Dutch oven
  • skillet
  • Mixing Bowl
  • Measuring cups
  • Measuring spoons
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Prep the ribs by trimming excess fat, patting dry, and seasoning with salt and pepper.
  2. Sear the ribs in a hot skillet with oil until golden-brown on all sides.
  3. Combine marinade ingredients in a bowl and whisk until brown sugar is dissolved.
  4. Transfer the seared ribs to a Dutch oven, pour marinade over, add onion, and roast.
  5. After roasting, remove ribs, and simmer the braising liquid in a skillet to thicken.
  6. Broil the ribs for a few minutes to achieve caramelization.
  7. Serve the ribs over rice or noodles with the glaze drizzled on top.

Nutrition

Serving: 1ribCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 600mgSugar: 8gVitamin C: 2mgCalcium: 2mgIron: 15mg

Notes

Marinating for 2-12 hours enhances flavor. Ensure the skillet is hot for searing, and baste every hour while roasting to keep ribs moist.

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