These Sticky Asian Short Ribs are everything you want from a slow-cooked dish: glossy, gorgeous, and so tender they fall off the bone with a nudge of a fork. Deeply savoury with just enough sweetness, they’re braised low and slow until the meat relaxes completely, then finished in a reduced, sticky glaze that clings to every curve of those ribs.
Fall-Off-the-Bone Short Ribs with a Sticky Glaze
I call this – comfort food with polish. The sauce is bold but balanced—salty, sweet and rich—perfect for spooning over rice or soaking into noodles. The ribs themselves do most of the work; time and patience transform them into something luxurious without fuss.
A great recipe for weekend cooking, dinner parties, or anytime you want something that feels indulgent and generous. Serve with steamed greens (like our Easy Chinese Greens with Garlic), sesame-slicked vegetables, or simply a bowl of rice to catch every drop of that sauce (which was how I served).
Slow-Braised Asian-Inspired Beef Short Ribs
There are so many paths to get to a good braise. In our Farmhouse Braised Short Ribs we use a traditional method; sear then submerge in liquid and aromatics and cook long, and low. Not with this recipe, we’re letting the sauce to all the work. No sear. Just add your wet ingredients, add your ribs, cover and cook.
It’s time and temperature that take you to tenderness. About three hours at 325°F (165°C). You need to check on them every hour or so. Otherwise, please live your life, while dinner cooks itself. Then, we remove the ribs, skim the fat, thicken the sauce and serve.
Hey, Can I Make These in My Slow Cooker?
Yes, one thousand percent! This truly is the essence of slow-cooker cooking. Mix sauce, add meats, set slow cooker and arrive home to dinner (mostly). timing should be about four hours on high, or six on low, for most slow cookers.
Pour off the sauce and skim the fat, then bring to a boil (reduce as needed) and tighten with cornstarch just like the recipe says. It’s a warm, delicious way to come home on a cold winter night!
How to Make Sticky Asian Short Ribs
Why I Love It
This recipe is dramatic without being difficult. The ribs look like they took all day—and they kind of did—but your hands-on time is minimal. The payoff is huge. Try something saucy!
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Sticky Asian Short Ribs
- Total Time: 3 hours 20 minutes
- Yield: serves 6
- Diet: Dairy-Free
Description
Sticky Asian short ribs are slow-braised until fall-off-the-bone tender, then finished in a glossy, savoury glaze perfect for rice or noodles. Even better the next day. Totally dinner-party worthy!
Ingredients
- 3 to 3 1/2 pounds bone-in beef short ribs
- 2 cups reduced sodium beef stock
- 1/2 cup reduced sodium soy sauce
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup brown sugar
- 1/4 cup sesame oil
- 1/2 teaspoon chili flakes (optional)
- 2 tablespoons corn starch
- 2 tablespoons water
- Sesame seeds
- Thinly sliced green onions
Instructions
- Preheat oven to 325°F.
- In an oven-proof pot with a tight fitting lid, or Dutch oven; combine soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and chili flakes.
- Add ribs to the pot, nestling them into the sauce. Cover and transfer to the oven.
- Braise for 2½ to 3 hours, turning ribs once or twice, until fork-tender.
- Remove ribs and skim excess fat from the sauce.
- In a small bowl, add about two tablespoons of cornstarch to equal amount of water and stir to combine. Simmer sauce on the stovetop, add enough of your cornstarch slurry to thicken your sauce to the consistency you like, glossy and tasty.
- Return ribs to the pot and spoon glaze over to coat.
- Finish with sesame seeds and green onions.
Notes
Serving notes: Serve over rice, noodles, or alongside simple greens.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Asian
