Description
A rich and flavorful dish featuring tender beef short ribs slow-cooked in an umami-packed marinade, perfect for family dinners or special occasions.
Ingredients
Scale
- 3 to 4 pounds beef short ribs
- 1 cup soy sauce (low-sodium recommended)
- 1/2 cup brown sugar
- 4 cloves garlic, minced
- 2 tablespoons ginger, minced
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- Scallions (for garnish)
- Red pepper flakes (to taste)
Instructions
- Preheat your oven to 300°F (150°C). Rinse the short ribs under cold water and pat dry with paper towels.
- In a large oven-safe Dutch oven, heat a drizzle of oil over medium-high heat. Season the short ribs generously with salt and pepper. Sear the ribs on all sides until deeply browned (about 3-4 minutes per side).
- In a separate bowl, combine the soy sauce, brown sugar, minced garlic, ginger, rice vinegar, and sesame oil. Stir well until the sugar is dissolved.
- Once the ribs are browned, remove them from the pot and pour out excess fat, leaving just a tablespoon. Place the ribs back in and pour the marinade over them.
- Cover the Dutch oven tightly with a lid or aluminum foil and transfer to the preheated oven. Roast for 4 hours, turning the ribs halfway through.
- Midway through cooking, check the ribs and baste with the sauce to keep them moist.
- After 4 hours, check for tenderness; the meat should be falling off the bone. If desired, broil for a few minutes to caramelize the top.
Notes
Serve over rice, with pickled vegetables, or in homemade buns. Consider marinating the ribs overnight for enhanced flavor.
- Prep Time: 20
- Cook Time: 240
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg
Keywords: beef short ribs, Asian cuisine, slow cooking, caramelized beef, savory dish
