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Sticky Caramelized Asian Beef Short Ribs

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A family favorite featuring tender beef short ribs coated in a sweet and salty glaze, perfect for special occasions or weeknight meals.

Ingredients

Scale
  • 3 lbs bone-in beef short ribs (English-cut)
  • 1 tsp kosher salt (Plus more to taste)
  • 0.5 tsp black pepper (Freshly ground)
  • 2 tbsp neutral oil (Canola or avocado oil)
  • 1 tbsp fresh ginger (Minced)
  • 4 cloves garlic (Minced)
  • 0.5 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 0.5 cup dark brown sugar (Packed)
  • 1 cup beef broth
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch (Mixed with 1 tbsp cold water)
  • 1 tbsp toasted white sesame seeds (For garnish)
  • 2 stalks green scallions (Thinly sliced, for garnish)

Instructions

  1. Pat the beef short ribs dry with paper towels and season generously with kosher salt and black pepper.
  2. Heat neutral oil in a large Dutch oven or skillet over medium-high heat, then sear the short ribs in batches until browned, about 3-4 minutes per side.
  3. Add minced ginger and garlic to the pot, lower the heat to medium, and sauté for 1-2 minutes until fragrant.
  4. Pour in low-sodium soy sauce, rice vinegar, dark brown sugar, and beef broth. Stir until the sugar dissolves.
  5. Return the seared ribs to the pot, cover, and cook on low heat for about 1.5 hours.
  6. Mix cornstarch with cold water to create a slurry, then add it to the pot while stirring to thicken the sauce. Cook uncovered for an additional 10-15 minutes.
  7. Drizzle toasted sesame oil over the dish and serve topped with toasted white sesame seeds and sliced green scallions.

Notes

Serve with jasmine rice or steamed bok choy for a complete meal. These ribs also store well as leftovers.

Nutrition

Find it online: https://pinrecipezbylinaa.com/sticky-caramelized-asian-beef-short-ribs/

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