Caramelized, Slow-Braised Asian Beef Short Ribs: A Feast for the Senses

Few dishes captivate the palate like slow-braised beef short ribs, their luscious meat yielding easily from the bone, cloaked in a glossy, deeply savory glaze. This recipe elevates classic braised short ribs with the complex flavors of East Asia: soy, ginger, garlic, star anise, and a touch of caramelized sweetness.

Each bite is a harmonious marriage of tender beef, aromatic spices, and a sauce so luxurious you’ll want to savor every last drop. Perfect for gatherings, holidays, or when you wish to impress, these Asian-inspired short ribs offer a true feast for the senses.

Overview of Caramelized, Slow-Braised Asian Beef Short Ribs

The hallmark of excellent short ribs is their melt-in-your-mouth texture, achieved through patient, slow cooking in a richly flavored braising liquid. Asian beef short ribs take this timeless comfort food and infuse it with soy sauce, mirin, fresh aromatics, and warm spices. The result is a glossy, caramelized exterior, juicy meat, and a sauce that balances sweet, salty, umami, and aromatic notes.

This recipe uses bone-in English-cut short ribs, which, when seared and gently simmered, become impossibly tender and flavorful. The initial caramelization step—browning the meat with a little sugar—creates deep color and complexity, while the long braise ensures each rib is infused with the intoxicating flavors of ginger, garlic, sesame, and spice.

Serve these ribs with steamed jasmine rice, wilted greens, or fluffy bao buns to soak up the sauce. A side of quick-pickled vegetables or Asian slaw adds the perfect counterpoint to the richness of the beef.

Ingredients

For the Short Ribs:

• 4–5 pounds (1.8–2.2 kg) bone-in beef short ribs (English-cut, 6–8 pieces)
• 2 tablespoons neutral oil (grapeseed, canola, or vegetable)
• 2 tablespoons light brown sugar or palm sugar
• Kosher salt and freshly ground black pepper

For the Braising Liquid:

• 1 large onion, roughly chopped
• 1 large carrot, sliced
• 6 cloves garlic, smashed
• 2-inch piece fresh ginger, sliced
• 3 scallions, cut into 2-inch pieces
• 2–3 star anise pods
• 1 cinnamon stick
• 1 cup (240 ml) low-sodium soy sauce
• 1/2 cup (120 ml) mirin or dry sherry
• 1/3 cup (80 ml) rice vinegar
• 1/4 cup (60 ml) dark brown sugar
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce (or use mushroom stir-fry sauce for vegetarian)
• 1 tablespoon toasted sesame oil
• 3 cups (700 ml) beef or chicken broth (unsalted or low-sodium)
• 1 cup (240 ml) water, as needed

Optional for Garnish & Serving:

• Sliced scallions
• Toasted sesame seeds
• Fresh cilantro or Thai basil
• Quick-pickled cucumber or radish
• Steamed rice or bao buns

How To Make Caramelized, Slow-Braised Asian Beef Short Ribs

Step 1: Prep the Short Ribs

Begin by patting the beef short ribs very dry with paper towels; moisture is the enemy of a good sear. Generously season all sides with kosher salt and black pepper. For an extra layer of flavor, rub the ribs lightly with a tablespoon of brown sugar before searing.

Step 2: Sear and Caramelize

Heat the neutral oil in a large, heavy-bottomed Dutch oven or braising pot over medium-high heat. When shimmering, add the short ribs in batches (don’t crowd the pan) and brown on all sides, about 2–3 minutes per side. As they sear, sprinkle the remaining brown sugar over the meat and let it caramelize for a minute or two, turning ribs to coat. Transfer browned ribs to a tray and repeat with remaining pieces.

Step 3: Build the Aromatic Base

Pour off excess fat, leaving about a tablespoon in the pot. Add the onion, carrot, garlic, and ginger. Cook over medium heat until fragrant and softened, about 5 minutes, scraping up any browned bits from the bottom.

Stir in the scallions, star anise, and cinnamon stick, toasting the spices for a minute until aromatic.

Step 4: Deglaze and Build the Braising Liquid

Add the soy sauce, mirin, rice vinegar, dark brown sugar, hoisin sauce, oyster sauce, and sesame oil. Stir to combine, then pour in the broth. Scrape the pot to dissolve any caramelized bits—this is pure flavor.

Bring the mixture to a simmer, then nestle the browned short ribs and any accumulated juices back into the pot. Add water as needed to ensure the ribs are mostly submerged (but not drowning).

Step 5: The Slow Braise

Cover the pot with a tight-fitting lid and transfer to a preheated 325°F (163°C) oven, or keep at a gentle simmer on the stovetop. Braise for 2.5 to 3 hours, turning ribs once halfway through. The meat is done when it’s fork-tender but still clings to the bone, and the sauce is thick and glossy.

Step 6: Finishing Touches

Transfer ribs to a clean tray and tent with foil. Skim excess fat from the surface of the braising liquid. If needed, simmer the sauce uncovered on the stovetop to reduce to a syrupy, luscious glaze.

Taste the sauce and adjust with extra vinegar or sugar for balance. Strain the sauce (optional) for a smooth finish, or leave it rustic.

Step 7: Serve

Arrange short ribs on a serving platter or individual plates. Spoon the caramelized braising sauce over and around the meat. Garnish with sliced scallions, sesame seeds, and fresh cilantro or Thai basil. Serve with plenty of steamed jasmine rice or bao buns, and pickled vegetables for brightness.

Cook and Prep Times

• Prep Time: 30 minutes
• Sear & Sauté: 20 minutes
• Braising Time: 2.5–3 hours
• Finishing: 15 minutes
• Total Time: 3.5–4 hours (mostly hands-off)
• Serves: 6

Nutrition Information (per serving, approx.)

• Calories: 670
• Protein: 36g
• Carbohydrates: 23g
• Sugar: 13g
• Fat: 47g
• Saturated Fat: 20g
• Sodium: 1500mg
• Fiber: 2g

Nutrition will vary depending on serving size and amount of fat skimmed.

Chef’s Tips for Perfect Short Ribs

• Choose Well-Marbled Ribs: Look for pieces with good marbling; fat renders during braising, creating rich, tender meat.
• Don’t Skip the Sear: Caramelization builds the dish’s flavor foundation.
• Adjust Sweetness and Acidity: Taste the sauce at the end and adjust with vinegar or sugar to suit your palate.
• Plan Ahead: These ribs taste even better the next day. Chill overnight, skim solidified fat, and reheat gently.
• Make it a Meal: Pair with rice, sautéed bok choy or greens, or use bao buns to turn it into an impressive sandwich.

Serving Suggestions

• Classic: With steamed jasmine rice and quick-pickled cucumber.
• Elegant: Over creamy coconut rice, topped with microgreens and toasted sesame.
• Street-Style: Stuffed into bao buns with pickled radish and fresh herbs.
• Family Feast: Alongside a big platter of Asian slaw, scallion pancakes, or sautéed greens.

Final Thoughts

Caramelized, slow-braised Asian beef short ribs are a show-stopping main course for special occasions, yet simple enough for a luxurious weekend meal. With deep layers of savory, sweet, and aromatic flavors, this dish invites you to linger over every bite. The beauty of this recipe is its flexibility—swap in your favorite aromatics, add heat with fresh chilies, or serve family-style for a communal feast.

Whether you’re a fan of classic comfort food or international cuisine, these Asian-inspired short ribs offer a culinary adventure that’s well worth the wait. Pour yourself a glass of something special, gather around the table, and let this feast for the senses bring warmth and joy to your kitchen.