As a seasoned home cook and avid griller, I’ve experimented with short ribs for years to find the ultimate flavorful, fall-off-the-bone ribs. After testing countless marinades and cooking methods, I’ve landed on a foolproof combination that delivers restaurant-quality ribs every time – Honey Soy Glazed Short Ribs.
In this article, I’ll provide my hard-won expertise on how to transform a tough cut of meat into the most succulent, caramelized ribs you’ve ever tasted. You’ll learn insider techniques like the importance of choosing the right cut of ribs, brining and drying for maximum glaze adhesion, and managing temperature and cook times to achieve ultimate tenderness.
These melt-in-your-mouth Honey Soy Glazed Short Ribs are the ultimate comfort food. The combination of sweet honey, salty soy sauce, and savory short ribs makes for a dish that is truly special.
Short ribs are a superb choice for a hearty meal. They come from the beef chuck section, near the animal’s ribs, giving them exceptional tenderness and flavor. The connective tissue in short ribs breaks down as they cook low and slow, leaving you with succulent, fall-off-the-bone meat.
The magic of this recipe lies in its glaze. The mixture of honey, soy sauce, garlic, and ginger packs a flavor punch. The honey provides sweetness to balance the saltiness of the soy. Garlic and ginger add a spike of aromatics. You’ll want to lick the glaze right off the pan.
To make these restaurant-quality Honey Soy Glazed Short Ribs at home, you’ll need:
Look for meaty English-style short ribs at the butcher counter. Plan on 6-8 ounces of bone-in ribs per person. Make sure the ribs have a nice fat cap for moisture.
You can use any type of honey, from clover to orange blossom. For the soy sauce, stick with a regular soy, not low sodium. Both honey and soy sauce are essential for getting the right balance of flavors.
Mince the garlic and grate the ginger to release their aromatic oils. Add sesame oil, rice wine vinegar, or chili paste to tweak the Asian profile.
Pat the ribs dry so the glaze adheres. Season generously with salt and pepper. Let them come to room temperature before cooking.
Here are detailed instructions for preparing Honey Soy Glazed Short Ribs using different cooking methods:
Regardless of the cooking method you choose, the goal is to cook Glazed Short ribs until they are fall-off-the-bone tender. The meat should shred easily when poked with a fork, indicating they are perfectly done.
These saucy, sticky Honey Soy Glazed Short Ribs pair perfectly with:
For presentation, arrange the ribs over rice or noodles. Garnish with sliced scallions, sesame seeds, cilantro leaves or lime wedges. Serve with extra glaze for dipping.
Yes! The glaze will keep in the fridge for up to 1 week. Reheat before using. The flavors will improve as they mingle over time.
Check for tenderness in the largest rib by poking it gently with a fork. The meat should shred easily with no resistance. Use a meat thermometer to confirm an internal temp of at least 195°F.
Teriyaki Chicken, Lettuce Wraps, Stir Fry, Pad Thai, Ramen Bowls, Pho Soup, Banh Mi Sandwiches.
The honey soy glaze sets these apart with its crave-worthy sweet and salty flavor. Braised short ribs cook low and slow in a rich sauce. Kalbi ribs use a Korean-style marinade.
With meltingly tender beef and an addictive glaze, these Honey Soy Glazed Short Ribs are sure to be a hit. The hands-off cooking methods make them an easy weeknight win. Feel free to double the glaze recipe and store leftovers. These ribs reheat beautifully for effortless meals! Share this recipe and let me know how you enjoyed these finger-licking ribs.
Serves:
Amount Per Serving: | ||
---|---|---|
Calories | 400-600 | |
% Daily Value* | ||
Total Fat 20-30g | 30.8% | |
Saturated Fat | 0 | |
Trans Fat | ||
Cholesterol 80-100mg | 26.7% | |
Sodium 800-1200mg | 33.3% | |
Total Carbohydrate 20-30g | 6.7% | |
Dietary Fiber | 0 | |
Sugars | ||
Protein 30-40g |
Vitamin A | Vitamin C | |
Calcium | Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!
Korean chili noodles are a unique and appealing dish that combines comforting noodles with fiery chili heat. This…
Mực Chiên (Fried Squid) is a beloved appetizer and snack across many cuisines. Its crunchy…
This vegan kimchi fried rice recipe puts a flavorful spin on traditional fried rice by incorporating kimchi - a…
Ốc Gừng Sả (Vietnamese Escargot with Ginger & Lemongrass) offers a fresh, flavorful take on…
Ginseng boba tea is a unique and intriguing drink that offers some great health benefits. Boba,…
As a certified pastry chef and confectionary connoisseur, I can assure you that Davien Cafe…