Sticky Honey Garlic Glazed Beef Short Ribs

Sticky Honey Garlic Glazed Beef Short Ribs

Prep Time: 20 minutes
Cook Time: 3–3½ hours
Servings: 6

Ingredients 

• 4–5 lb bone-in beef short ribs
• 2 tbsp olive oil
• 1½ tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 5 garlic cloves, minced
• ½ cup honey
• ½ cup low-sodium soy sauce
• ⅓ cup brown sugar
• ¼ cup ketchup
• 2 tbsp Worcestershire sauce
• 2 tbsp rice vinegar or apple cider vinegar
• 1 tbsp tomato paste
• 1 tsp fresh ginger, grated
• 1 cup beef broth
• 1 tbsp cornstarch
• 2 tbsp cold water
• 3 green onions, thinly sliced

Instructions 

1. Preheat the oven to 325°F (165°C). Pat the beef short ribs thoroughly dry with paper towels.
2. Season the ribs evenly on all sides with salt, black pepper, garlic powder, and smoked paprika.
3. Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Add the short ribs in batches and sear for 3–4 minutes per side, until they develop a deep golden-brown crust. Transfer the browned ribs to a plate.
4. In a medium bowl, whisk together the minced garlic, honey, soy sauce, brown sugar, ketchup, Worcestershire sauce, vinegar, tomato paste, grated ginger, and beef broth until well combined.
5. Return the seared short ribs to the Dutch oven. Pour the prepared honey-garlic sauce over the ribs, turning each piece so it is thoroughly coated.
6. Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 2½–3 hours, or until the beef is exceptionally tender and easily pulls away from the bone.
7. Carefully remove the short ribs from the pot and arrange them on a baking sheet. Pour the braising liquid into a saucepan. Allow it to settle briefly, then skim as much excess fat from the surface as possible.
8. Place the saucepan over medium heat and bring the sauce to a gentle simmer. In a small bowl, stir together the cornstarch and cold water until completely smooth.
9. Slowly whisk the cornstarch slurry into the simmering sauce. Continue cooking for 3–5 minutes, stirring frequently, until the sauce reduces into a thick, glossy, sticky glaze.
10. Generously brush the honey-garlic glaze over the short ribs, making sure the tops and sides are well coated.
11. Place the ribs under the broiler for 2–4 minutes. Watch them carefully as the honey and brown sugar can caramelize quickly. Broil until the glaze is bubbling, dark, sticky, and lightly charred around the edges.
12. Remove from the oven and immediately brush the ribs with another thin layer of warm glaze. Finish with plenty of freshly sliced green onions.
13. Serve the ribs hot with the remaining honey-garlic glaze on the side. They pair beautifully with mashed potatoes, steamed rice, roasted vegetables, or buttery corn.

Tips

•For beautifully browned short ribs, don’t skip the initial searing step. A deep crust adds significantly more flavor and gives the finished ribs their rich appearance.

•Avoid overcrowding the pot while searing. Cook the ribs in batches if necessary so they brown rather than steam.

•Short ribs need slow cooking to become tender. If the meat still feels tough after 2½ hours, continue braising and check it every 20–30 minutes.

•For a sweet-and-spicy glaze, add 1–2 teaspoons of sriracha, chili garlic sauce, or red pepper flakes to the sauce.

•Keep a close eye on the ribs while broiling. The honey-based glaze can go from beautifully caramelized to burned very quickly.

Storage

•Allow leftover ribs to cool before transferring them to an airtight container. Store them with some of the honey-garlic sauce in the refrigerator for up to 4 days.

•For longer storage, freeze the ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

•For the best results, reheat the ribs slowly in a covered baking dish at 325°F (165°C) until hot throughout. Add a splash of beef broth or water if the glaze has become too thick.