Description
Tender, sticky beef short ribs cooked slowly to create a rich, umami flavor, perfect for family gatherings.
Ingredients
- 3–4 lbs bone-in beef short ribs (or boneless)
- ½ cup soy sauce (or tamari for gluten-free)
- ¼ cup hoisin sauce
- ¼ cup mirin
- 3 tbsp brown sugar (or coconut sugar)
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- ½–1 tsp chili flakes or 1 tsp Sriracha (optional)
- 1 small onion, sliced
- 2–3 green onions, cut into 2-inch pieces
- Braising liquid from roasted ribs
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- Steamed rice, noodles, or roasted vegetables for serving
- Sliced green onions, sesame seeds, fresh cilantro for garnish
Instructions
- Trim any excess fat from the ribs and pat them dry with a paper towel. Season generously with salt and pepper.
- Heat a skillet over medium-high heat. Add the short ribs and brown them on all sides until a deep golden crust forms, about 8–10 minutes.
- In a bowl, mix together the soy sauce, hoisin sauce, mirin, brown sugar, minced garlic, grated ginger, and optional chili. Stir well to combine.
- In a Dutch oven or roasting pan, place the seared ribs, pour the marinade over them, and add the sliced onion and green onions. Cover and slow roast in an oven preheated to 275–300°F (135–150°C) for 3–4 hours, basting occasionally.
- Once the ribs are tender, remove them from the pot. Pour the braising liquid into a skillet and simmer until thick and glossy. If desired, add the cornstarch slurry for a thicker glaze.
- For extra caramelization, broil the ribs for 2–3 minutes until the edges crisp up nicely.
- Plate the short ribs over steamed rice, noodles, or roasted vegetables. Drizzle the reduced glaze over the top and garnish with sliced green onions, sesame seeds, or fresh cilantro.
Notes
Allow the meat to rest for 10-15 minutes after cooking for better moisture retention. Store leftovers in an airtight container for up to 3 days.
