Introduction
Welcome to a culinary adventure that will fill your kitchen with tantalizing aromas and your heart with warmth. Today, we’re diving into the rich and savory world of caramelized slow-roast Asian beef short ribs. Each rib is a tender masterpiece, infused with a blend of savory, sweet, and spicy flavors that will have your taste buds dancing. Whether you’re preparing a meal for family or friends, this dish is sure to impress and create cherished memories around the dinner table.
Ingredients
- 4 lbs beef short ribs
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon sriracha (optional for heat)
- 2 cups beef stock
- 2 green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
Directions and Instructions
- Preheat your oven to 300°F (150°C), inviting warmth that will soon envelop your kitchen.
- Generously season the beef short ribs with salt and pepper, ensuring each side is well coated.
- In a large ovenproof pot, heat the vegetable oil over medium-high heat, allowing it to shimmer.
- Carefully sear the short ribs on all sides until beautifully browned, about 3-4 minutes per side, savoring the delicious caramelization.
- Once browned, remove the ribs and set them aside, giving them a moment to rest.
- In the same pot, add the sesame oil along with the chopped onion, minced garlic, and ginger. Sauté until fragrant, about 2-3 minutes, letting the aromas fill the air.
- Stir in the soy sauce, brown sugar, rice vinegar, hoisin sauce, sriracha (if using), and beef stock. Mix well to create a rich, glossy sauce.
- Return the short ribs to the pot, ensuring they are nestled comfortably in the sauce.
- Cover the pot with a lid and carefully transfer it to the oven.
- Roast for 3 hours, or until the beef is tender and falls off the bone, filling your home with mouthwatering scents.
- Remove the pot from the oven and allow it to cool slightly, admiring your wonderful creation.
- If necessary, skim off any excess fat from the surface for a cleaner presentation.
- Serve the short ribs topped with a generous spoonful of sauce, fresh green onions, and a sprinkle of sesame seeds for that perfect finish.
Notes or Tips
For added depth of flavor, let the short ribs marinate in the sauce for a few hours or overnight before cooking. You can also adjust the level of spice by increasing or decreasing the amount of sriracha according to your taste. Pair this dish with steamed rice or mashed potatoes to soak up all that delicious sauce!
Cooking Techniques
The key to achieving tender, mouthwatering short ribs is the low and slow cooking method. By roasting them at a low temperature over an extended period, the connective tissues break down, resulting in a melt-in-your-mouth experience. Searing the ribs beforehand caramelizes the meat’s surface, adding a rich flavor that complements the savory sauce beautifully.
FAQ
Can I use a slow cooker instead of the oven?
Absolutely! You can sear the short ribs on the stovetop, then transfer everything to a slow cooker and cook on low for 6-8 hours until tender.
How do I store leftovers?
Store any leftover short ribs in an airtight container in the fridge for up to 3 days. The flavors continue to improve as the dish sits!
Conclusion
These caramelized slow-roast Asian beef short ribs are more than just a meal; they are a warm embrace for the soul. With their rich flavors and irresistible tenderness, they are sure to become a favorite in your household. Gather your loved ones, serve this delightful dish, and enjoy the beautiful moments that come with sharing good food. Happy cooking!