Description

Fall-off-the-bone tender and deeply flavorful, these Caramelized Slow Roast Asian Beef Short Ribs are slow-braised in a rich tomato-based sauce with warming spices, finished with a sticky, sweet glaze that will have you licking your fingers. The perfect dish for impressing dinner guests or elevating your weekend comfort food game!

Ingredients

For the Beef and Base:

1½ tablespoons oil
¼ teaspoon salt
¼ teaspoon black pepper
4 meaty beef short ribs
1 large red onion, peeled and diced

For the Spicy Glaze:

1½ teaspoons smoked paprika
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon water

For the Sauce:

3 cloves garlic, peeled and crushed
1 (14-ounce) can chopped tomatoes
2¼ cups hot beef stock (540 ml)
1 tablespoon Worcestershire sauce
1 tablespoon brown sauce (HP, A1, or steak sauce)
1 tablespoon light brown sugar

To Garnish and Serve:

1 teaspoon chili flakes
Small bunch of fresh coriander (cilantro), chopped
Boiled rice, for serving

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Instructions

Preheat and Sear the Ribs
Preheat oven to 275°F (140°C). In a large oven-safe casserole dish or Dutch oven, heat the oil over high heat. Season the short ribs with salt and pepper. Brown on all sides for 6–8 minutes, then remove and set aside.
Cook the Aromatics
Lower the heat to medium-low. Add diced red onion to the same pan and cook for about 5 minutes, stirring occasionally, until softened.
Mix and Apply the Glaze
In a small bowl, whisk together the smoked paprika, cinnamon, cayenne, dark brown sugar, honey, and water. Brush half of this glaze onto the browned ribs and set the rest aside.
Build the Sauce
Add crushed garlic to the onions and stir for 30 seconds. Then add chopped tomatoes, hot beef stock, Worcestershire sauce, and brown sauce. Bring the mixture to a gentle boil.
Roast Low and Slow
Return the ribs to the pot, nestling them into the sauce. Cover with a lid and transfer to the oven. Roast for 3 hours, checking occasionally and adding a splash of water if needed.
Caramelize the Finish
Remove the pot from the oven. Brush the remaining glaze over the ribs and sprinkle with light brown sugar. Increase the oven temperature to 400°F (200°C). Roast uncovered for an additional 20–30 minutes, or until the ribs are caramelized and sticky.

Garnish and Serve
Sprinkle with chili flakes and fresh coriander. Serve with fluffy boiled rice and spoon generous amounts of sauce over the top.

Notes

Make Ahead: This dish can be made in advance and reheated—the flavor only improves the next day.
Heat Level: Adjust cayenne and chili flakes to your spice preference.
Sauce Tip: If you prefer a thicker sauce, simmer uncovered on the stovetop after roasting until it reduces to your liking.
Serving Ideas: Serve with jasmine rice, steamed broccoli, or garlic bok choy for a complete meal.

Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Slow Roast, Braising
Cuisine: Asian-inspired