Tender Slow Cooked Beef Short Rib Recipe

This tender slow cooked beef short rib recipe delivers melt-in-your-mouth beef infused with a savory, sweet, and sticky Asian glaze.

With minimal hands-on prep, the low oven heat does all the hard work breaks down the connective tissue into pure richness.

Prep time: 15 minutes

Cook time: 3 hours 30 minutes

Servings: 4

Ingredients

The Meat

• 1.5 kg (3.3 lbs) bone-in beef short ribs, cut English-style

• 1 tbsp neutral cooking oil (canola or avocado)

• Salt and freshly cracked black pepper, to taste

The Braising Sauce & Glaze

• 1/2 cup low-sodium soy sauce

• 1/3 cup dark brown sugar, packed

• 1/4 cup hoisin sauce

• 2 tbsp Chinese rice wine (Shaoxing) or dry sherry

• 2 tbsp rice vinegar

• 1 tbsp toasted sesame oil

• 5 cloves garlic, minced

• 1 piece (2 inches) fresh ginger, grated

• 2 whole star anise pods

• 1 cup low-sodium beef broth

Garnish

• 2 tbsp toasted sesame seeds

• 3 green scallions, thinly sliced

Instructions

1. Preheat and Prep: Heat the oven to 150°C (300°F). Pat the beef ribs thoroughly dry with paper towels and season every side generously with salt and black pepper.

2. Brown the Meat: Set a large, heavy Dutch oven over medium-high heat with the neutral oil. Once smoking lightly, sear the short ribs in batches for 2 to 3 minutes per side until deeply browned on all edges. Transfer them to a plate.

3. Whisk the Sauce: Pour off most of the excess grease from the pot, leaving about a tablespoon. In a bowl, whisk together the soy sauce, brown sugar, hoisin, rice wine, rice vinegar, sesame oil, minced garlic, grated ginger, and beef broth.

4. Deglaze: Pour the sauce mixture into the hot pot, scraping up all the caramelized browned bits stuck to the bottom. Drop in the star anise pods and let it bubble for 1 minute.

5. Slow Cook: Return the ribs to the pot, bone-side down, nestling them into the braising liquid (the ribs should be partially submerged). Cover tightly with a heavy lid and braise in the oven for 3 to 3.5 hours, until the beef is fork-tender and pulling cleanly away from the bones.

6. Reduce the Glaze: Gently lift the ribs out and set them on a warm platter. Discard the star anise. Skim excess oil off the top of the braising liquid, then place the pot on the stovetop over medium heat. Simmer the liquid uncovered for 8 to 10 minutes until it reduces into a thick, dark, glossy sauce that coats the back of a spoon.

7. Serve: Spoon the glossy reduction generously over the ribs. Top with toasted sesame seeds and sliced green scallions. Serve hot over steamed jasmine rice or noodles.