These caramelized slow-roast Asian beef short ribs will fill your home with irresistible aromas. Tender, sticky and full of flavor — perfect for a relaxed weekend dinner. Scroll down for the recipe video.
After cooking turkey twice this month and anticipating a week of leftovers, I wanted something rich and meaty. These short ribs are slow-cooked until falling-apart tender, then glazed and roasted until caramelized — pure comfort food.
Our local butcher always has generously sized short ribs; one rib easily feeds two people. The ribs are seasoned, browned, brushed with a spicy-sweet glaze, and roasted in a pan of simmering tomatoes and beef stock to build a deep, savory sauce.
Once the ribs have roasted slowly and the meat is tender, I like to brush on the remaining glaze, sprinkle a little brown sugar, and return them to the oven to develop a dark, sticky finish.
Can I make this in a slow cooker?
Yes. Follow the recipe up to the point before placing the pan in the oven. Add the chopped tomatoes, hot beef stock, Worcestershire sauce and brown sauce, bring to a boil, then transfer everything to a slow cooker. Nestle the short ribs on top, cover, and cook on low for 6–8 hours. When done, you can serve the ribs straight from the pot, or brush on the remaining glaze, sprinkle with brown sugar and briefly grill (broil) to caramelize the surface. Serve with the sauce, a sprinkle of chilli flakes and chopped coriander, and boiled rice.
The Caramelized Slow Roast Asian Beef Short Rib Recipe:
Caramelized Slow Roast Asian Beef Short Rib
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Servings: 4 (very hungry people)
Course: Dinner
Cuisine: American, Asian, British
Ingredients
- 1 ½ tbsp oil
- ¼ tsp salt
- ¼ tsp black pepper
- 4 meaty beef short ribs
- 1 large red onion, peeled and diced
Spicy Glaze
- 1 ½ tsp smoked paprika
- ½ tsp cinnamon
- ¼ tsp cayenne
- 2 tbsp dark brown sugar
- 1 tbsp honey
- 1 tbsp water
Sauce
- 3 cloves garlic, peeled and crushed
- 400 g (14 oz) tin chopped tomatoes
- 540 ml (2 1/4 cups) hot beef stock
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sauce (HP Sauce / A1)
- 1 tbsp light brown sugar
To Serve
- 1 tsp chilli flakes
- Small bunch freshly chopped coriander (cilantro)
- Boiled rice
Instructions
- Heat the oven to 140°C / 275°F (fan).
- Heat the oil in a large casserole on high. Season the short ribs with salt and pepper and brown them on all sides, about 6–8 minutes. Remove the ribs and set aside.
- Turn the heat to low, add the diced onion to the pan, season lightly, and gently cook for 5 minutes until softened.
- While the onion cooks, make the glaze: mix smoked paprika, cinnamon, cayenne, dark brown sugar, honey and water. Brush half the glaze over the short ribs.
- Add the crushed garlic to the onions and stir for about 30 seconds. Pour in the chopped tomatoes, hot beef stock, Worcestershire sauce and brown sauce. Bring to a simmer, return the short ribs to the pan, cover with a lid and transfer to the oven. Roast for 3 hours, checking occasionally; if the pan looks dry add a splash of water.
- After 3 hours, remove the pan and stir the sauce gently.
- Brush the remaining glaze over the ribs, sprinkle with light brown sugar, turn the oven up to 200°C / 400°F (fan) and roast uncovered for 20–30 minutes until the ribs are dark and sticky.
- Remove from the oven, scatter with chilli flakes and chopped coriander, and serve with boiled rice and the pan sauce.
Video
Notes
Nutritional information is per serving and excludes rice, chilli flakes and coriander.
Nutrition
Calories: 584 kcal | Carbohydrates: 24 g | Protein: 51 g | Fat: 30 g | Saturated Fat: 14 g | Cholesterol: 146 mg | Sodium: 841 mg | Fiber: 2 g | Sugar: 18 g
Nutrition information is automatically calculated and should be used as an approximation.
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