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Oven Roasted Beef Short Ribs with Fresh Bok Choy Slaw

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5 from 2 reviews

Oven Roasted Beef Short Ribs: Super tender, intensely beefy, glazed with a sweet and spicy Asian-inspired sauce and topped with a fresh, tangy slaw.

  • Total Time: 4 hours 10 minutes
  • Yield: 8 short ribs

Ingredients

  • 8 bone-in beef short ribs (about 5 pounds)
  • kosher salt and cracked black pepper to evenly coat short ribs

For the glaze:

  • 1/2 cup prepared hoisin sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon Chinese five spice powder

For the Slaw:

  • 4 ribs large (adult) Bok Choy, sliced into fine strips or shredded
  • 1 carrot, peeled and sliced into fine strips or shredded
  • 1/4 cup cilantro leaves
  • 1 teaspoon sesame oil
  • 2 tablespoons white or rice wine vinegar

for serving (all optional):

  • fresh cilantro
  • Lime wedges
  • thinly sliced red chiles soaked in white vinegar
  • toasted sesame seeds

cooked white rice

Instructions

Preheat oven to 325 degrees F.

Place short ribs on rimmed baking tray lined with parchment.

Generously salt and pepper short ribs on all sides.

Cover pan tightly with aluminum foil. Really make sure it is all sealed, using two sheets of foil if necessary.

Place in oven and roast for 4 hours.

While ribs roast, prepare slaw by combining all slaw ingredients in a bowl, mixing thoroughly and allowing to sit at room temperature.

Now is a good time to stir your glaze ingredients together in a small bowl and set aside.

After 4 hours beef should be very tender. Remove from oven and increase temperature to 450.

Carefully remove all fat from baking tray (or transfer ribs to a clean baking tray) and brush glaze on short ribs.

Return to hot oven for 10 minutes before glazing and repeating the process until you have used up your glaze and it has formed a shiny, sticky crust. You should have enough for about 3 glazings.

Serve with slaw, sesame seeds, red chile peppers, and lime wedges if desired. A side of white rice or simply dressed noodles would be a great accompaniment.

Notes

If you don't have these Asian-style ingredients, feel free to flavor these any way you like. Salt and pepper alone is delicious. Use barbecue sauce in place of hoisin if that's all you have. Mustard mixed with a bit of honey would work as a nice glaze. Get creative. Use what you have.

For the slaw: if you don't have bok choy, feel free to sub in cabbage or just use all carrots if that's all you have. Radishes or cucumbers would be really good. The point is to have a tangy, fresh counterpoint to the rich beef. So even some lightly dressed fresh greens or iceberg would be just fine. Use what you have and don't hesitate to contact me with questions.

Find it online: https://wildthistlekitchen.com/oven-roasted-beef-short-ribs/