Description
A rich and flavorful dish featuring tender beef short ribs slow-cooked to perfection.
Ingredients
Scale
- 4 lbs Beef Short Ribs (Bone-in is preferred for maximum richness.)
- 1/2 cup Soy Sauce (Substitute with tamari for gluten-free.)
- 1/4 cup Hoisin Sauce (No substitutions necessary.)
- 1/4 cup Mirin (Avoid substitutes.)
- 1/4 cup Brown Sugar (Coconut sugar can be used as an alternative.)
- 6 cloves Garlic (Fresh garlic is recommended.)
- 1 tbsp Ginger (Use fresh for optimal taste.)
- 1 medium Onion (Yellow or white onions work well.)
- 2 stalks Green Onions (Can be replaced with chives.)
- 1 tsp Chili Flakes/Sriracha (Optional; adjust to personal preference.)
- 1 tbsp Cornstarch (Mix with water to thicken if needed.)
Instructions
- Prep the Ribs: Trim excess fat, pat dry, and season with salt and pepper.
- Sear: Brown the ribs in a skillet over medium-high heat for 5-7 minutes until golden.
- Prepare Marinade: Mix soy sauce, hoisin sauce, mirin, brown sugar, minced garlic, grated ginger, and optional chili flakes.
- Roast: Place ribs in a Dutch oven, pour marinade over, add onions and green onions. Roast at 275°F for 3-4 hours, basting occasionally.
- Reduce Glaze: Simmer braising liquid until thickens; add cornstarch slurry for a thicker glaze.
- Optional Broil: Broil for 2-3 minutes for caramelization; watch closely.
- Serve: Plate ribs over rice, drizzle with glaze, and garnish with green onions.
Notes
- This dish is perfect served with steamed rice or mashed potatoes.
- Leftovers can be refrigerated and are great for sandwiches.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Braised
- Cuisine: Asian
Nutrition
- Serving Size: 1 rib
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 80mg