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Caramelized Slow Roast Asian Beef Short Rib

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Tender, sticky, and full of flavor, these Caramelized Slow Roast Asian Beef Short Ribs are oven-braised in a spiced tomato-beef sauce, then glazed and caramelized for an irresistible finish. A perfect weekend dinner for meat lovers.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Slow Roasted
  • Cuisine: Asian
  • Diet: Halal

Ingredients

1 ½ tbsp oil

¼ tsp salt

¼ tsp black pepper

4 meaty beef short ribs

1 large red onion, peeled and diced

3 cloves garlic, peeled and crushed

400 g (14 oz) tin chopped tomatoes

540 ml (2 1/4 cups) hot beef stock

1 tbsp Worcestershire sauce

1 tbsp brown sauce (HP Sauce or A1 Steak Sauce)

1 tbsp light brown sugar

1 ½ tsp smoked paprika

½ tsp cinnamon

¼ tsp cayenne pepper

2 tbsp dark brown sugar

1 tbsp honey

1 tbsp water

1 tsp chilli flakes (to serve)

Small bunch fresh coriander, chopped (to serve)

Boiled rice (to serve)

Instructions

  1. Preheat oven to 140°C/275°F (fan).
  2. Heat oil in a large casserole pan over high heat. Season short ribs with salt and pepper, then brown on all sides (about 6–8 minutes). Remove and set aside.
  3. Lower heat, add diced onion, season lightly, and cook for 5 minutes until softened.
  4. Meanwhile, make the glaze by mixing smoked paprika, cinnamon, cayenne, dark brown sugar, honey, and water. Brush half over the ribs.
  5. Add garlic to onions, cook 30 seconds, then stir in tomatoes, beef stock, Worcestershire sauce, and brown sauce. Bring to a boil.
  6. Return ribs to pan, cover with a lid, and roast in the oven for 3 hours, checking occasionally and adding water if needed.
  7. Remove from oven, brush with remaining glaze, sprinkle with light brown sugar, and increase oven temperature to 200°C/400°F (fan).
  8. Roast uncovered for 20–30 minutes until dark and sticky.
  9. Serve over boiled rice, sprinkled with chilli flakes and coriander.

Notes

  • Can be made in a slow cooker: cook through step 5, then transfer to slow cooker and cook on low for 6–8 hours. Finish by broiling/glazing if desired.
  • Use brisket if short ribs are unavailable, though texture and flavor will differ.
  • Make your own brown sauce substitute using ketchup, vinegar, and spices if needed.
  • Pairs well with steamed greens or stir-fried vegetables.

Nutrition

Find it online: https://cheftinaskitchen.com/caramelized-slow-roast-asian-beef-short-rib/