Ingredients
- Beef Short Ribs: 3-4 pounds
- Soy Sauce: 1/2 cup
- Brown Sugar: 1/4 cup packed
- Rice Vinegar: 2 tablespoons
- Garlic: 4 cloves, minced
- Ginger: 1 tablespoon, grated
- Sesame Oil: 1 tablespoon
- Red Pepper Flakes: 1/2 teaspoon (optional)
Instructions
- Step 1: Preheat oven to 300°F (150°C). In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using).
- Step 2: Place the beef short ribs in the bowl with the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, or preferably overnight.
- Step 3: Remove the short ribs from the marinade, reserving the marinade. Place the short ribs in a single layer in a large Dutch oven or oven-safe pot. Pour the reserved marinade over the short ribs.
- Step 4: Cover the Dutch oven tightly with a lid and place it in the preheated oven. Slow roast for 3-3.5 hours, or until the short ribs are very tender and easily shreddable with a fork.
- Step 5: Once the short ribs are cooked, remove them from the Dutch oven and set aside. Skim off any excess fat from the liquid remaining in the pot. Place the pot on the stovetop over medium heat and bring the liquid to a simmer. Cook for 10-15 minutes, or until the sauce has reduced and thickened slightly, creating a caramelized glaze.
Notes
- Store leftover short ribs in an airtight container with the sauce for up to 3 days in the refrigerator, ensuring maximum flavor retention.
- Reheat shredded short ribs gently in a skillet with a splash of water or broth to prevent drying out.
- Serve these incredibly tender short ribs over steamed rice or creamy mashed potatoes, garnished with sesame seeds and chopped scallions.
- For deeper caramelization, broil the short ribs for a few minutes after shredding, watching carefully to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American