Honey Garlic Glazed Beef Short Ribs

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 4
★★★★★
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If you’ve ever craved a savory, sticky, melt-in-your-mouth beef dish, these Honey Garlic Glazed Beef Short Ribs are calling your name. Perfect for a cozy dinner or special occasion, these ribs are all about rich flavors and tender textures.

Ingredients for Honey Garlic Glazed Beef Short Ribs

Beef short ribs are the star of this dish, providing rich, meaty flavor that becomes succulent when slow-cooked. Beef broth adds depth and moisture, enriching the sauce as it cooks. The soy sauce brings a salty, umami kick that pairs well with the sweetness of honey. For a slight tang, balsamic vinegar balances the glaze perfectly. Olive oil is used to sear the ribs, locking in flavor and juices. Garlic and fresh ginger form the aromatic base, infusing the dish with warmth and spice. Black pepper and smoked paprika add subtle heat and smokiness, while chili flakes lend a gentle kick. A mix of cornstarch and water thickens the sauce, making it perfect for glazing. Finally, a sprinkle of fresh parsley brightens the dish right before serving.

Tips & Tricks

  • For deeper flavor, marinate the short ribs overnight in the sauce ingredients before cooking.
  • If you prefer a spicier kick, increase the chili flakes to your taste.
  • Don’t skip searing the ribs — it seals in juices and adds depth.

Serving Suggestions

These ribs are fantastic served alongside creamy mashed potatoes or a simple garlic butter rice. For veggies, consider roasted asparagus or a fresh green salad to balance the richness.

Frequently Asked Questions

Can I use a slow cooker?
Yes, after searing the ribs, you can cook everything in a slow cooker on low for 6-8 hours.
What if I don’t have balsamic vinegar?
Red wine vinegar or apple cider vinegar can be used as substitutes, though they may alter the flavor slightly.

Honey Garlic Glazed Beef Short Ribs Recipe Walkthrough

Start by preheating your oven to 325°F (163°C). While the oven warms up, grab a large oven-safe pot and heat a couple of tablespoons of olive oil over medium-high heat. You’ll want to sear the beef short ribs until they're nicely browned on all sides. This step is crucial for flavor, so take your time. Once they’re browned, remove them from the pot and set aside.

Lower the heat to medium and toss in the minced garlic and grated fresh ginger. Stir them around for about two minutes until they release that wonderful aroma. Next, pour in the beef broth, soy sauce, honey, balsamic vinegar, black pepper, smoked paprika, and chili flakes. Stir everything together and bring it to a gentle simmer.

Now, return the seared short ribs to the pot. Make sure they're submerged in that flavorful liquid. Pop a lid on the pot and carefully transfer it to your preheated oven. Let the ribs cook for about 2.5 hours, checking occasionally to ensure they're tender.

Once done, remove the pot from the oven. Carefully take out the ribs and set them aside. Mix the cornstarch with water in a small bowl, then stir this slurry into the pot. Bring it to a simmer on the stovetop until the sauce thickens to your liking. Brush this thickened glaze over the ribs and sprinkle with fresh parsley right before serving.

Why You'll Love This Recipe

  • The combination of honey and garlic creates a sweet and savory glaze that's irresistible.
  • Slow-cooked to perfection, the beef short ribs become incredibly tender.
  • A touch of smoky paprika and chili flakes adds depth without overpowering the dish.
  • Perfect for impressing guests without spending hours in the kitchen.

Ingredients

3 lbs beef short ribs
1 cup beef broth
1/2 cup soy sauce
1/4 cup honey
1/4 cup balsamic vinegar
2 tbsp olive oil
5 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp black pepper
1 tsp smoked paprika
1/2 tsp chili flakes
1 tbsp cornstarch
2 tbsp water
Salt to taste
2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).
2. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
3. In the same pot, reduce heat to medium and add garlic and ginger. Sauté for about 2 minutes until fragrant.
4. Stir in beef broth, soy sauce, honey, balsamic vinegar, black pepper, smoked paprika, and chili flakes. Bring to a simmer.
5. Return the short ribs to the pot, covering them with the liquid. Cover the pot with a lid.
6. Transfer the pot to the preheated oven and cook for 2.5 hours or until the ribs are tender.
7. Remove the pot from the oven. Carefully take out the ribs and set aside.
8. Mix cornstarch with water and stir into the pot. Simmer until the sauce thickens.
9. Brush the ribs with the thickened sauce and garnish with fresh parsley before serving.

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