Ingredients
Scale
- 4 pounds beef short ribs
- 1 cup soy sauce
- ½ cup brown sugar
- ¼ cup rice vinegar
- ¼ cup hoisin sauce
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 2 tablespoons sesame oil
- 1 teaspoon black pepper
Instructions
- Rinse the beef short ribs under cold water and pat dry.
- In a large bowl, whisk together soy sauce, brown sugar, rice vinegar, hoisin sauce, ginger, garlic, sesame oil, and black pepper until well combined.
- Place the short ribs in a resealable bag or bowl and pour the marinade over them. Seal tightly and refrigerate for at least 2 hours (preferably overnight).
- Preheat your oven to 325°F (160°C).
- Sear the marinated ribs in a skillet over medium-high heat for about 3-4 minutes per side until browned.
- Transfer the seared ribs to a roasting pan and pour any remaining marinade over them.
- Cover with aluminum foil and roast for 3-4 hours until fork-tender.
- In the last 30 minutes of cooking, remove the foil to allow caramelization.
- Let rest for 10-15 minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 12g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 24g
- Cholesterol: 70mg