Sticky Glazed Beef Short Ribs
These are the ribs that silence a table — bone-in beef short ribs slow-cooked until the meat surrenders off the bone, lacquered in a dark, sticky glaze with charred caramelized edges that glisten in the tray. Each rib is rich, beefy, and fall-apart tender, with that irresistible sweet-savory coating.
Packed with protein, virtually carb-free — pure indulgence that fits a high-protein, diabetic-friendly table.
Why You'll Love This
Fall-off-the-bone tender with a sticky caramelized glaze
~36g protein per serving, only ~3g net carbs
Mostly hands-off — the oven does the work
Restaurant-worthy and perfect for gatherings
Amazing Protein Recipes
Sticky Glazed Beef Short Ribs
- Prep20 min
- Cook3 hrs
- Total3 hrs 20 min
- Servings6 servings
- Calories770 kcal
- oven
- large Dutch oven
- mixing bowl
- whisk
- tongs
- spoon
Ingredients
- For the ribs
- For the glaze
Instructions
- Preheat oven to 325°F (165°C). Pat the ribs dry and season all over with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large Dutch oven over medium-high. Sear the ribs in batches, 3–4 minutes per side, until deeply browned. Remove and set aside.
- Whisk the glaze ingredients in a bowl.
- Return the ribs to the pot, pour the glaze over them, and turn to coat.
- Cover and braise in the oven 2.5 hours, turning once halfway, until the meat is nearly falling off the bone.
- Uncover, brush the ribs with the pan juices, and broil 3–5 minutes until the glaze is sticky and charred at the edges.
- Rest 10 minutes, then spoon the pan sauce over the ribs to serve.
Notes & Tips
- Sear hard: Deep browning is where the flavor comes from — don't rush it and don't crowd the pot.
- Low and slow: 325°F is the sweet spot — hot enough to render fat, gentle enough to keep the meat silky.
- Glaze at the end: The broil is what creates those charred, sticky edges — watch closely so it doesn't burn.
- Rest the meat: 10 minutes lets the juices redistribute so every bite is moist.
- Nutrition: Per serving (estimate): 620 calories, 48g fat.
- Fridge: Store airtight up to 4 days — the flavor gets even deeper overnight.
- Reheat: Warm covered at 325°F for 20 minutes with a spoonful of the pan sauce.
- Freezer: Freeze up to 3 months in the braising liquid; thaw overnight.
- The Secret to Ribs That Fall Off the Bone
- The secret is the covered braise followed by the uncovered broil. The long, gentle braise melts the connective tissue into gelatin — that's the silkiness — while the final blast under the broiler caramelizes the glaze into that sticky, charred coating. Skip either step and you get good ribs; do both and you get unforgettable ones.
Variations & serving ideas
- Boneless short ribs: Work great — reduce braise time to about 2 hours.
- Asian glaze: Swap the BBQ glaze for sugar-free teriyaki + ginger + sesame oil.
- Spicy: Add 1 tbsp sriracha or a chopped chipotle to the glaze.
- Slow cooker method: Sear first, then cook on LOW 7–8 hours; broil to finish.
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 770 kcal |
| Total fat | 60 g |
| Saturated fat | 25 g |
| Cholesterol | 180 mg |
| Sodium | 1500 mg |
| Total carbohydrate | 3 g |
| Fibre | 0 g |
| Sugars | 5 g |
| Protein | 36 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Sticky Glazed Beef Short Ribs?
About 3 hours 20 minutes in total: 20 minutes of prep and 3 hours of cooking.
What ingredients do I need for Sticky Glazed Beef Short Ribs?
The key ingredients include bone-in beef short ribs, garlic powder, smoked paprika, sugar-free bbq sauce, beef broth and worcestershire sauce. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days — the flavor gets even deeper overnight. Freezer: Freeze up to 3 months in the braising liquid; thaw overnight.
What oven temperature does this recipe use?
Preheat oven to 325°F (165°C).
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