Slow-Roasted Asian Beef Short Ribs with a Sticky Glaze

If you are looking for an effortlessly impressive dish that yields melt-in-your-mouth tenderness, these braised beef short ribs are the ultimate comfort food. Slowly cooked until falling off the bone and finished with a rich, caramelized soy-ginger reduction, this dish balances deep savory flavors with a touch of sweetness and warmth.

• Prep time: 20 minutes

• Cook time: 3 hours 30 minutes

• Servings: 4

Ingredients

For the Ribs & Braise

• 4 lbs (1.8 kg) bone-in beef short ribs (thick-cut)

• 1 tbsp neutral oil (avocado or vegetable oil)

• 1 tsp salt & freshly ground black pepper

• 1 cup beef bone broth (or low-sodium beef stock)

• ½ cup low-sodium soy sauce

• ⅓ cup dark brown sugar, packed

• ¼ cup Shaoxing rice wine (or dry sherry)

• 2 tbsp rice vinegar

• 1 tbsp toasted sesame oil

• 6 cloves garlic, smashed

• 2-inch piece fresh ginger, sliced into thin coins

• 2 whole star anise pods

• 1 cinnamon stick

For the Glaze Reduction & Garnish

• Reserved braising liquid (strained)

• 1 tbsp honey or maltose

• 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for extra thickness)

• 2 tbsp toasted sesame seeds

• 3-4 scallions (green onions), thinly sliced on a diagonal

Instructions

1. Prep and Sear the Beef

1. Preheat your oven to 300°F (150°C).

2. Pat the short ribs completely dry with paper towels. Season generously on all sides with salt and black pepper.

3. Heat the neutral oil in a large, heavy-bottomed Dutch oven over medium-high heat.

4. Sear the short ribs in batches for 2–3 minutes per side until a deep, dark golden-brown crust forms. Transfer the seared ribs to a plate and set aside.

2. Build the Braising Liquid

1. Turn the heat down to medium. Add the smashed garlic cloves and sliced ginger to the remaining fat in the pot, cooking for about 1 minute until fragrant.

2. Pour in the Shaoxing wine to deglaze the pot, scraping up all the savory browned bits stuck to the bottom with a wooden spoon.

3. Stir in the beef broth, soy sauce, brown sugar, rice vinegar, sesame oil, star anise, and cinnamon stick. Bring the mixture to a gentle simmer.

3. Slow Roast to Tenderness

1. Nestled the short ribs back into the Dutch oven, bone-side down. The liquid should come about halfway up the sides of the meat.

2. Cover tightly with a heavy lid and transfer to the preheated oven.

3. Bake for 3 to 3.5 hours, turning the ribs over once halfway through cooking, until the meat is completely tender and effortlessly pulls away from the bone with a fork.

4. Reduce into a Sticky Glaze

1. Carefully transfer the cooked ribs to a platter and cover loosely with foil to keep warm.

2. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids (ginger, garlic, star anise, and cinnamon). Skim off any excess fat from the surface.

3. Bring the strained liquid to a boil over medium-high heat. Stir in the honey. Let it bubble and reduce for 10–12 minutes until thick, glossy, and coat-the-back-of-a-spoon rich. (If you prefer a thicker lacquer-like consistency, whisk in the cornstarch slurry during the last two minutes of simmering).

5. Glaze and Serve

1. Generously spoon or brush the thick, glossy glaze all over the top and sides of the warm short ribs.

2. Garnish heavily with toasted sesame seeds and fresh green scallions.

Chef's Serving Suggestions

• Serve hot over a bed of steamed Jasmine rice or buttery garlic noodles to soak up every last drop of the extra glaze.

• Pair with steamed bok choy, pickled cucumbers, or roasted broccoli to cut through the rich beefiness.