Print

Sticky Slow-Cooked Short Ribs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the warmth and comfort of Sticky Slow-Cooked Short Ribs, a hearty dish that’s perfect for chilly evenings and family gatherings.

Ingredients

Scale
  • 2 pounds beef short ribs
  • 2 cups beef broth
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1/4 cup rice vinegar
  • 1 tablespoon ginger, minced
  • 2 cloves garlic, minced
  • 1 teaspoon chili paste
  • Salt and pepper to taste
  • Optional: Sesame seeds and green onions for garnish

Instructions

  1. Preheat the oven to 300°F (150°C).
  2. Season the short ribs liberally with salt and pepper, ensuring that each piece is well coated.
  3. Prepare the braising liquid by combining beef broth, soy sauce, brown sugar, rice vinegar, ginger, garlic, and chili paste in a large pot.
  4. Add the seasoned short ribs to the pot, ensuring they are fully submerged in the flavorful liquid.
  5. Bake the pot in the preheated oven for about 3 hours or until the meat is tender and pulls away easily from the bone.
  6. Remove the pot from the oven and carefully lift the short ribs out, setting them aside on a plate.
  7. Reduce the cooking liquid in a saucepan over medium heat until it thickens to a sticky glaze.
  8. Glaze the short ribs with the reduced sauce and return them to the oven for an additional 15-20 minutes to caramelize.
  9. Serve the short ribs over rice or noodles and top with sesame seeds and green onions, if desired.

Notes

These ribs are best served with jasmine rice or noodles to soak up the sauce. They can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/slow-cooked-short-ribs-sticky-glaze/

Scroll to Top