If you love tender, fall-off-the-bone beef packed with bold flavors, you HAVE to try these sticky garlic Asian beef short ribs! The sweet, savory, garlicky glaze makes every bite melt in your mouth. This dish is perfect for family dinners, weekends, or when you want to impress guests with a restaurant-style meal right at home.
👉 Do you prefer your ribs spicy 🌶️ or mild?
👉 Would you try these with rice, noodles, or straight off the bone?
✔️ Ingredients:
3 lbs (1.3 kg) beef short ribs
3 tbsp soy sauce
3 tbsp hoisin sauce
3 tbsp honey (or brown sugar)
2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp sesame oil
6 cloves garlic, minced
1 tbsp fresh ginger, grated
½ tsp crushed red pepper flakes (optional, for heat)
1 cup beef broth
2 tbsp cornstarch + 3 tbsp water (slurry, for thickening sauce)
For Garnish:
Fresh red chili slices
Chopped green onions
Toasted sesame seeds
✔️ Instructions:
1. Prepare the Sauce:
In a bowl, mix soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Set aside.
2. Sear the Ribs (Optional but Recommended):
Heat a skillet with a little oil and sear the short ribs on all sides until browned. This locks in flavor.
3. Slow Cook the Ribs:
Place the ribs in a slow cooker (or Dutch oven). Pour the sauce mixture over them, then add beef broth.
Slow Cooker: Cook on low for 6–7 hours or high for 3–4 hours, until ribs are tender.
Oven Method: Cover and bake at 325°F (160°C) for about 2.5–3 hours.
4. Thicken the Sauce:
Once ribs are cooked, remove them from the cooker. Pour the sauce into a saucepan, bring to a simmer, and whisk in the cornstarch slurry. Cook until sauce thickens.
5. Coat & Serve:
Toss the ribs in the thickened sauce until sticky and glossy. Garnish with sliced chilies, green onions, and sesame seeds.
6. Enjoy:
Serve hot with steamed rice, noodles, or roasted vegetables. 🤤
✨ Pro Tips:
Add a splash of sriracha or chili paste if you love extra heat.
For a richer glaze, reduce the sauce longer before coating.