These Sweet Asian Short Ribs are a perfect balance of tender meat with a sticky, sweet glaze. Marinated in a flavorful blend of soy sauce, ginger, garlic, and brown sugar, the ribs are slow-cooked to perfection. The combination of the savory marinade and the caramelized glaze creates a mouthwatering fusion of sweetness and umami. Serve these ribs with steamed rice and a side of steamed vegetables for a complete and satisfying meal.
Ingredients
- 3 pounds of beef short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice wine vinegar
- 4 cloves of garlic, minced
- 2 tablespoons freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup honey
- 1 tablespoon cornstarch
- Sesame seeds and sliced green onions for garnish
Directions
- In a bowl, whisk together soy sauce, brown sugar, rice wine vinegar, garlic, ginger, red pepper flakes, honey, and cornstarch to make the marinade.
- Place the short ribs in a large resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours, or overnight for best results.
- Preheat the oven to 325°F (160°C).
- Remove the ribs from the marinade, reserving the marinade.
- Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 2 minutes per side.
- Pour the reserved marinade over the ribs and bring it to a boil.
- Cover the skillet or Dutch oven and transfer it to the preheated oven. Bake for 2 to 2 1/2 hours, or until the meat is tender and easily falls off the bone.
- Remove the ribs from the skillet or Dutch oven and place them on a serving platter.
- Meanwhile, strain the cooking liquid to remove any solids. Return the liquid to the skillet or Dutch oven and cook over medium heat until it thickens into a glaze, about 10 minutes.
- Brush the glaze over the ribs and sprinkle with sesame seeds and sliced green onions for garnish.
- Serve the Sweet Asian Short Ribs hot with steamed rice and vegetables.
