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.
What is Honey Soy Glazed Short Ribs?
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.
Ingredients and Preparation to make Honey Soy Glazed Short Ribs
To make these restaurant-quality Honey Soy Glazed Short Ribs at home, you’ll need:
- Beef short ribs
- Honey
- Soy sauce
- Garlic
- Ginger
- Optional ingredients like sesame oil, rice wine vinegar, chili paste
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.
Cooking Honey Soy Glazed Short Ribs Instructions
Here are detailed instructions for preparing Honey Soy Glazed Short Ribs using different cooking methods:
Oven Method
- Preheat the Oven: Preheat your oven to 300°F (150°C).
- Prepare the Ribs: Arrange the short ribs bone-side down in a roasting pan.
- Roast the Ribs: Place the pan in the oven and roast the ribs for 2 1⁄2 to 3 hours. The ribs should be fork-tender by the end of this period. Baste the ribs with the glaze periodically to ensure they remain moist and flavorful.
- Caramelize the Glaze: During the last 15 minutes of cooking, increase the oven temperature to 400°F (200°C) to caramelize the glaze, giving the ribs a rich, sticky finish.
Slow Cooker Method
- Layer the Ribs: Place the short ribs in a slow cooker, arranging them in layers.
- Add Liquid: Pour 1 cup of water over the ribs.
- Cook Slowly: Set the slow cooker to low and cook the ribs for 8 hours. To prevent them from becoming too watery, drain the liquid halfway through the cooking process.
- Glaze and Finish: In the last 30 minutes of cooking, coat the ribs with the honey soy glaze and turn the slow cooker to high to finish cooking. This will help the glaze set and create a delicious, sticky coating.
Instant Pot Method
- Prepare the Ribs: Place the short ribs in the Instant Pot, adding 1 cup of water to the pot.
- Pressure Cook: Set the Instant Pot to high pressure and cook for 25 minutes.
- Release Pressure: Once the cooking time is up, release the pressure according to the manufacturer’s instructions. Remove the ribs from the pot and pat them dry with paper towels.
- Finish the Ribs: To achieve a beautifully glazed finish, broil or grill the ribs after applying the honey soy glaze.
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.
Serving Suggestions for Honey Soy Glazed Short Ribs
These saucy, sticky Honey Soy Glazed Short Ribs pair perfectly with:
- Steamed rice or noodles – The glaze doubles as a sauce.
- Roasted vegetables like carrots, broccoli, or onions – Crisp veggies balance the tender meat.
- Asian-style slaw or kimchi – Crunchy, fermented side dishes cut through the richness.
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.
FAQs: Honey Soy Glazed Short Ribs
Can I make the honey soy glaze ahead of time?
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.
How can I tell if the short ribs are cooked through?
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.
What other Asian-inspired recipes can I try?
Teriyaki Chicken, Lettuce Wraps, Stir Fry, Pad Thai, Ramen Bowls, Pho Soup, Banh Mi Sandwiches.
How does this recipe compare to other short rib recipes?
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.
Conclusion: Honey Soy Glazed Short Ribs
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.
Homemade Honey Soy Glazed Short Ribs recipe
Notes
- You can adjust the amount of honey and sriracha to your desired level of sweetness and spice.
- For a richer flavor, marinate the ribs for longer, even overnight.
- If you don't have a Dutch oven, you can use a large pot with a tight-fitting lid.
- To make this recipe in a slow cooker, combine all ingredients in the slow cooker and cook on low for 8-10 hours, or until the ribs are very tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Ingredients
- - For the Ribs:
- • 1 - 2 lbs beef short ribs (bone-in) or pork spareribs cut into individual ribs
- - For the Glaze:
- • 3 - 4 tablespoons soy sauce (regular or low sodium)
- • 2 - 3 tablespoons honey
- • 1 - 2 tablespoons brown sugar (optional)
- • 1 - 3 cloves garlic, minced
- • 1 - 2 tablespoons sriracha (optional, for a spicy kick)
- • 1 tablespoon vegetable oil (optional)
- • 1/2 teaspoon black pepper
- • 1 teaspoon salt (adjust to taste)
- - Other Optional Ingredients:
- • Ginger (grated)
- • Sesame oil
- • Fish sauce
- • Red wine or white wine
- • Cilantro stems or roots
- • White peppercorns
Instructions
- Marinate the Ribs (Optional): In a large bowl, combine the soy sauce, honey, brown sugar (if using), garlic, sriracha (if using), vegetable oil (if using), black pepper, and salt. Add the ribs and toss to coat them evenly. Cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor.
- Sear the Ribs (Optional): Preheat oven to 300°F (150°C). Heat a large Dutch oven or oven-safe pot over medium-high heat. Add a tablespoon of olive oil (if not using oil in the marinade). Sear the ribs on all sides for a few minutes until browned. Remove the ribs from the pot and set aside.
- Deglaze the Pot (Optional): If you seared the ribs, add a splash of water or beef broth to the pot and scrape up any browned bits from the bottom. This deglazing step adds extra flavor to the sauce.
- Braise the Ribs: Pour the marinade (or a fresh batch of sauce if you didn't marinate) into the pot along with enough water or beef broth to come about halfway up the ribs. Bring to a simmer, then return the ribs to the pot. Cover the pot tightly and transfer it to the preheated oven.
- Braise Until Tender: Braise the ribs for 2-4 hours, or until the meat is very tender and falling off the bone. You may need to add more liquid if it evaporates too quickly. Check for tenderness after 2 hours and continue braising in 30-minute intervals until desired tenderness is reached.
- Glaze the Ribs (Optional): In the last 30 minutes of braising, you can thicken the sauce and create a glaze. Remove the ribs from the pot and set aside. Increase the oven temperature to 400°F (200°C). Skim any excess fat from the surface of the braising liquid. Bring the liquid to a boil on the stovetop and simmer until it reduces by half, becoming thicker and syrupy.
- Serve: Brush the ribs with the thickened glaze and return them to the oven for another 5-10 minutes, or until the glaze is set and caramelized. Alternatively, transfer the ribs to a serving platter and spoon the glaze over them. Garnish with chopped fresh cilantro (optional) and serve with mashed potatoes, rice, or roasted vegetables.
Nutrition Facts
Homemade Honey Soy Glazed Short Ribs recipe
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!