Melt-In-Your-Mouth Sticky Caramelized Asian Beef Short Ribs

Indulge in these Sticky Caramelized Asian Beef Short Ribs that deliver melt-in-your-mouth tenderness and a rich, glossy sauce for a perfect dinner experience.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 4 ribs

Course: Dinner

Cuisine: Asian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ribs

3 lbs Bone-In Beef Short Ribs English-cut ribs; provides richness and flavor while the bone keeps the meat juicy during cooking.
1 tsp Kosher Salt Plus more to taste; enhances overall flavor and helps in seasoning the meat before cooking.
0.5 tsp Black Pepper Freshly ground; adds depth and warmth to the flavor profile.

For the Braising Liquid

2 tbsp Neutral Oil Canola or avocado oil; essential for achieving a golden-brown crust when searing.
1 tbsp Fresh Ginger Minced; adds a warm, fragrant note that enhances the Asian flavor profile.
4 cloves Garlic Minced; provides a robust aromatic base for the braising liquid.
0.5 cup Low-Sodium Soy Sauce Imparts a savory umami flavor and color to the dish.
2 tbsp Rice Vinegar Balances the richness of the beef with acidity.
0.5 cup Dark Brown Sugar Packed; creates a sticky glaze and adds sweetness to the sauce.
1 cup Beef Broth Serves as the braising liquid base for flavor and moisture.
1 tbsp Toasted Sesame Oil Adds a nutty aroma and flavor enhancement at the end of cooking.

For Thickening the Sauce (Optional)

1 tbsp Cornstarch Mixed with 1 tbsp cold water; used to thicken the braising liquid into a glossy sauce.

For Garnish

1 tbsp Toasted White Sesame Seeds Adds a crunchy texture and visual appeal.
2 stalks Green Scallions Thinly sliced; provides color and a fresh contrast to the dish.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 325°F (165°C).
Pat the beef short ribs dry and season all sides with kosher salt and black pepper.
In a large Dutch oven, heat the neutral oil over medium-high heat and sear each side of the short ribs until golden brown, about 2-3 minutes per side.
Reduce heat to medium and sauté minced garlic and ginger for about 60 seconds until fragrant.
Pour in beef broth and scrape up browned bits. Stir in soy sauce, rice vinegar, and dark brown sugar until dissolved.
Add seared ribs back into the pot, bone-side down, and bring to a gentle simmer. Cover and transfer to the oven to slow-roast for about 2.5 to 3 hours.
After cooking, remove the ribs and tent them with foil. Skim off excess fat from the braising liquid and bring it to a boil. Whisk in cornstarch slurry to thicken the sauce.
Pour the thickened sauce over the ribs and garnish with sesame seeds and scallions.

Nutrition

Serving: 1ribCalories: 500kcalCarbohydrates: 20gProtein: 30gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 2mgIron: 15mg

Notes

Ensure proper seasoning and don't rush the cooking process for best flavor.

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