These Oven Roasted Beef Short Ribs are slow-cooked until melt-in-your-mouth tender, then finished with a sweet and savory Asian-inspired glaze. Unlike traditional braised ribs, this method roasts the beef in the oven without drowning it in liquid, intensifying the rich beef flavor. Served with a crisp, tangy bok choy slaw, sesame seeds, and lime wedges, this dish balances deep, sticky-sweet richness with refreshing crunch.

Full Recipe:

Ingredients

• Beef Short Ribs:

  • 8 bone-in beef short ribs (about 5 lbs)

  • Kosher salt and cracked black pepper, to coat

• Glaze:

  • ½ cup hoisin sauce

  • 1 tbsp sesame oil

  • ½ tsp Chinese five spice powder

• Slaw:

  • 4 ribs large bok choy, sliced thin

  • 1 carrot, peeled and sliced thin

  • ¼ cup cilantro leaves

  • 1 tsp sesame oil

  • 2 tbsp white or rice wine vinegar

• Optional Garnishes:

  • Fresh cilantro

  • Lime wedges

  • Thinly sliced red chiles (soaked in vinegar)

  • Toasted sesame seeds

  • Cooked white rice

Directions

1. Preheat & Prep

   • Heat oven to 325°F. Line a baking tray with parchment.

   • Season short ribs generously with salt and pepper.

2. Slow Roast

   • Place ribs on tray, cover tightly with foil, and roast for 4 hours until very tender.

3. Make Slaw & Glaze

   • While ribs cook, mix slaw ingredients in a bowl; set aside.

   • Stir glaze ingredients together in a small bowl.

4. Glaze & Finish

   • Increase oven temp to 450°F. Remove excess fat from tray.

   • Brush ribs with glaze, return to oven for 10 minutes. Repeat glazing 2–3 times until ribs have a sticky, shiny coating.

5. Serve

   • Serve ribs with slaw, garnishes, and rice or noodles.

Nutrients (per serving, estimated)

• Calories: ~620 kcal

• Protein: ~38 g

• Fat: ~45 g

• Saturated Fat: ~17 g

• Carbohydrates: ~15 g

• Sodium: ~720 mg

• Sugar: ~10 g

Why Oven Roasting Changes Everything

Traditional short rib recipes often rely on braising—cooking the meat submerged in liquid until it’s tender. While delicious, braising can sometimes dilute the pure beef flavor. Oven roasting, on the other hand, allows the ribs to cook low and slow without being overwhelmed by liquid. The meat retains its rich, natural essence, and the fat renders slowly, basting the ribs as they cook. The result is meat that’s deeply flavorful, with an almost concentrated beefiness that’s perfect for pairing with bold seasonings.

The Secret to Tender, Juicy Meat

The magic of this dish lies in its slow roasting time. Cooking the short ribs for hours at a low temperature breaks down the collagen in the connective tissue, transforming tough meat into buttery, pull-apart perfection. Covering them tightly with foil locks in moisture, ensuring they don’t dry out. By the time they’re ready for glazing, the meat is so tender it’s practically falling off the bone, yet still juicy enough to stand up to a few minutes of high-heat finishing.

A Glaze That Brings the Flavor

The Asian-inspired glaze is what makes these ribs truly shine. Hoisin sauce brings a savory-sweet depth, sesame oil adds a nutty aroma, and Chinese five spice infuses warmth and complexity with notes of star anise, clove, cinnamon, fennel, and pepper. When brushed over the ribs and roasted at high heat, the glaze thickens into a sticky coating that clings to every surface. Multiple layers of glazing ensure each bite is intensely flavored, glossy, and just a little bit decadent.

The Role of Chinese Five Spice

Chinese five spice is the flavor backbone of this glaze, and its balance of sweet, bitter, sour, salty, and savory notes makes it uniquely suited to beef. It adds an aromatic complexity that complements the richness of the meat while working harmoniously with the sweetness of hoisin and the earthiness of sesame oil. Even in small amounts, it transforms the glaze from simple to restaurant-quality.

Why the Slaw Is Essential

The bok choy slaw isn’t just a side—it’s an essential counterpoint to the richness of the ribs. Bok choy brings a crisp, refreshing bite, while carrots add subtle sweetness and color. Fresh cilantro adds herbal brightness, and a light dressing of sesame oil and vinegar delivers tang and fragrance. Every forkful of tender, sticky rib meat alongside crunchy, acidic slaw creates a perfect balance of textures and flavors.

The Art of the Finish

Finishing these ribs at a higher oven temperature with repeated layers of glaze is key to achieving that signature sticky, lacquered exterior. Each layer caramelizes slightly, adding complexity and shine. This technique not only boosts flavor but also elevates the presentation, making the ribs look as good as they taste. When you bring these to the table, the glistening glaze alone will have everyone ready to dig in.

Perfect for Entertaining

This recipe is made for impressing guests. While the cooking time is long, it’s mostly hands-off, leaving you free to prep sides, set the table, or simply relax. The make-ahead potential is another bonus—you can roast the ribs in advance, then glaze and finish them just before serving. Paired with the vibrant slaw and garnishes like fresh cilantro, lime wedges, and sesame seeds, they make a striking centerpiece for any dinner party.

Tips for the Best Results

Start with well-marbled, bone-in short ribs for the richest flavor. Season them generously with salt and pepper before roasting to build a strong flavor foundation. When making the glaze, taste and adjust—if you prefer more sweetness, add extra honey; for more tang, increase the vinegar in the slaw dressing. If the ribs release excess fat during roasting, skim it off before glazing to keep the finish clean and glossy. And don’t skip the garnishes—they add freshness, heat, and texture to every bite.

Pairing Suggestions

Oven Roasted Beef Short Ribs with Asian glaze pair beautifully with plain steamed white rice or soft noodles, both of which soak up the sticky sauce. For a lighter option, serve with sautéed greens like bok choy or Chinese broccoli. To drink, a dry Riesling or chilled lager complements the sweet-savory glaze, while a bold red wine like Shiraz or Zinfandel matches the richness of the beef.

Why This Dish Works Year-Round

While slow-cooked dishes are often associated with cooler months, these short ribs are versatile enough for any season. In winter, they’re comforting and hearty, while in summer, they’re balanced by the freshness of the slaw. The Asian-inspired flavors also keep them from feeling too heavy, making them a great fit for year-round menus.

Garnishes That Take It Over the Top

The finishing touches elevate the dish visually and flavor-wise. Fresh cilantro brightens the plate, lime wedges add a zesty kick, and thinly sliced red chiles bring pops of heat and color. Toasted sesame seeds provide a subtle crunch and nutty undertone. Each garnish is optional, but together they create a vibrant, multi-layered experience that makes the dish feel polished and complete.

Make-Ahead and Leftover Potential

These ribs taste just as good—if not better—the next day, as the flavors have more time to meld. Store leftovers in the fridge, then reheat gently in the oven or on the stovetop with a splash of water or broth to keep them moist. The slaw is best made fresh, but you can prep the vegetables in advance and toss them with dressing just before serving.

Nutritional Notes

At around 620 calories per serving, these ribs are undeniably indulgent, but they’re also rich in protein and iron. The bok choy slaw adds a healthy dose of vitamins A and C, as well as fiber. This combination of richness and freshness makes the meal satisfying without being overwhelming.

Why You’ll Want to Make Them Again and Again

These Oven Roasted Beef Short Ribs deliver everything you want in a main dish: deep, rich flavor, fall-apart tenderness, a glossy, crave-worthy glaze, and a refreshing side to balance it all out. They’re simple enough to make on a lazy Sunday and impressive enough to serve at a special gathering. Once you’ve tried them, you’ll find yourself looking for any excuse to make them again.

Conclusion

Oven Roasted Beef Short Ribs with Asian glaze and bok choy slaw are a masterclass in balance—rich, sticky-sweet beef offset by crisp, tangy vegetables. The slow roasting process intensifies the beef’s natural flavor, while the hoisin-sesame glaze adds complexity and shine. Paired with a refreshing slaw and thoughtful garnishes, this dish feels both comforting and refined, making it perfect for any occasion. Whether you serve it with rice, noodles, or simply a big pile of slaw, it’s a meal that’s bound to leave everyone asking for seconds.