Sticky-Sweet Glazed Short Ribs
These sticky-sweet glazed short ribs are slow-braised to tender perfection in a rich soy and brown sugar glaze with garlic, carrots, and fresh thyme. The ribs are first seared to lock in flavor, then gently oven-cooked until fall-off-the-bone tender, making this a comforting and impressive main dish perfect for family dinners or special occasions.
Main Ingredients
- 3 lb beef short ribs bone-in, about 5 pieces
- 1 can non-alcoholic malt beverage or beef stock
- 0.25 cup soy sauce
- 0.75 cup brown sugar divided
- 2 medium carrots sliced into half moons
- 8 cloves garlic minced
- 4 sprigs fresh thyme
- 2 tbsp olive oil
- 1.5 tsp salt or to taste
- 1 tsp black pepper freshly ground
- 2 cup water for braising
Searing the Short Ribs
Pat the short ribs dry and season all sides evenly with salt and black pepper.
Heat olive oil in a heavy pan over medium-high heat and sear the short ribs on all sides until deeply browned. Remove and set aside.
Preparing the Glaze
In the same pan, add the minced garlic and sauté until fragrant, about 30 seconds.
Add the sliced carrots and cook for 2 to 3 minutes, stirring occasionally.
Pour in the non-alcoholic malt beverage or beef stock, soy sauce, and 0.5 cup of the brown sugar. Stir well and bring to a gentle simmer.
Simmer the sauce for 10 to 15 minutes until slightly thickened, then add the thyme sprigs.
Oven Braising
Preheat the oven to 325°F (165°C). Place the seared short ribs into a roasting pan or deep baking dish.
Sprinkle the remaining 0.25 cup brown sugar evenly over the ribs, then pour the prepared glaze on top.
Add 2 cups of water to the bottom of the pan, cover tightly with foil or a lid, and bake for 2½ hours until the meat is fork-tender.
- For deeper flavor, prepare the dish a day ahead and reheat gently before serving.
- If the sauce is too thin after baking, reduce it briefly on the stovetop until glossy.