This Vietnamese-inspired short rib dish brings together the irresistible harmony of sweet caramel, tangy fish sauce, and fragrant ginger, making each bite a flavor-packed journey. Perfectly seared and oven-roasted, the ribs come out tender, juicy, and lacquered in a glossy, deeply savory glaze. It’s a simple yet striking main course that works just as well for a cozy family dinner or to impress guests at your next gathering.
Elevate your midweek meals with this effortless recipe—marinade ahead, then sear and roast for a dish that tastes gourmet without the fuss. The brightness from cilantro and lime adds a refreshing contrast, while sesame seeds give a hint of crunch. One taste and you’ll be planning these ribs again soon.
Full Recipe
Ingredients:
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2 lbs beef short ribs, flanken cut
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1/2 cup tamari or soy sauce
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1/4 cup coconut sugar (or brown sugar)
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1/4 cup rice wine or dry sherry
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2 tablespoons fish sauce
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1 tablespoon oyster sauce
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4 cloves garlic, minced
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1-inch fresh ginger, grated
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2 scallions, sliced
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1 teaspoon freshly ground black pepper
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2 tablespoons neutral oil (canola, vegetable)
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1 tablespoon sesame seeds (optional)
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Lime wedges and cilantro, for garnish
Directions:
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In a bowl, whisk together tamari, coconut sugar, rice wine, fish sauce, oyster sauce, garlic, ginger, scallions, and pepper.
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Place short ribs in a resealable bag or shallow dish. Pour marinade over ribs, ensuring all sides are coated. Marinate at least 2 hours, preferably overnight.
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Preheat oven to 375°F (190°C) and heat oil in an oven-proof skillet over medium-high heat.
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Remove ribs from marinade, reserving liquid. Sear ribs on all sides until caramelized, about 2–3 minutes per side.
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Pour reserved marinade into skillet, bring to a simmer, then transfer the pan to the oven.
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Roast for 25–30 minutes, basting once or twice, until ribs are tender and deeply glazed.
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Garnish with sesame seeds, sliced cilantro, and lime wedges. Serve immediately.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes | Kcal: ~450 kcal per serving | Servings: 4
A Taste of Vietnam at Your Table
Vietnamese cuisine is known for its balance of salty, sweet, sour, and umami flavors—all working together in harmony. Sườn Bò Nướng, or Vietnamese grilled beef short ribs, embodies this perfectly. It’s a dish that feels indulgent yet approachable, traditional yet adaptable. Rooted in the street food culture of Vietnam, these ribs are a celebration of bold marinades, open-flame cooking, and aromatic garnishes. As they grill or roast, the short ribs develop a caramelized crust that clings to the beef with sticky, savory-sweet intensity.
This dish isn’t just a meal—it’s a sensory experience. The marinade penetrates deep into the short ribs, infusing them with a complexity that speaks of fish sauce umami, coconut sugar sweetness, and the warm spice of ginger and garlic. Once cooked, the ribs are both crisp at the edges and meltingly tender at the center, creating the perfect bite every time.
Cultural Significance and Origins
While not as internationally recognized as pho or banh mi, sườn bò nướng holds a beloved place in Vietnamese home cooking and local eateries. These short ribs are often featured at family gatherings, street-side vendors, and holiday meals. They’re typically grilled over charcoal, giving them a smoky aroma that adds another layer of depth to the already rich marinade.
Beef, while less commonly consumed than pork in some Vietnamese regions, takes on a luxurious appeal in this dish. The cut used—flanken short ribs—cooks quickly and evenly, making it perfect for both grilling and roasting. The thin slices allow the marinade to thoroughly saturate the meat, delivering intense flavor in each bite.
The Magic of Vietnamese Marinades
The standout feature of this dish is undoubtedly its marinade. Vietnamese marinades are engineered for balance: sweet from coconut or palm sugar, salty from fish sauce and tamari (or soy sauce), acidity from lime or rice wine, and aromatic elements like garlic, scallions, and ginger. The ribs marinate for hours—preferably overnight—which allows the meat to absorb the nuances of each ingredient.
Fish sauce is often the backbone of Vietnamese cooking, and in this recipe, it adds the kind of depth and complexity that can’t be mimicked by soy sauce alone. Combined with oyster sauce, which brings a rich and glossy finish, and the mellow sweetness of coconut sugar, the result is a marinade that turns simple short ribs into something extraordinary.
Caramelization and Cooking Technique
The caramelization of the ribs is what truly sets this dish apart. This happens when sugars in the marinade react to high heat, creating a rich crust on the outside of the meat. Whether you grill the ribs over charcoal or roast them in an oven-safe skillet, the key is to allow the exterior to deeply brown without burning.
The searing process locks in juices while enhancing the meat’s flavor. In the oven, the ribs finish cooking in their own marinade, which reduces and thickens into a sticky glaze. This dual process of high-heat caramelization followed by gentle roasting ensures that the meat is both flavorful and tender.
Garnishing and Serving Suggestions
Traditional Vietnamese plating emphasizes freshness and contrast, and this dish is no exception. A garnish of fresh cilantro, lime wedges, and sesame seeds not only adds color but also layers of flavor and texture. The herbs cut through the richness of the meat, while lime juice provides an acidic snap that lifts every bite.
Serve these ribs over steamed jasmine rice, vermicelli noodles, or even wrapped in lettuce leaves with pickled vegetables. They pair well with nuoc cham dipping sauce and crunchy side salads for a complete Vietnamese dining experience.
Gluten-Free and Fusion Friendly
One of the appealing aspects of Vietnamese short ribs is how easily they adapt to dietary preferences. By using tamari instead of soy sauce, the dish becomes gluten-free without compromising flavor. Similarly, the ribs can be grilled outdoors in summer or baked in the oven during cooler months, making them an all-season favorite.
You can also experiment by adding your own twist. Try infusing the marinade with lemongrass for extra citrus notes or finishing with Thai basil for a slightly peppery finish. It’s a recipe that encourages creativity while remaining true to its roots.
Why This Dish Is Perfect for Entertaining
Vietnamese short ribs are visually striking, aromatic, and rich in flavor—ideal for dinner parties or festive gatherings. They’re easy to prep in advance, giving you more time with guests. The vibrant garnishes make for a beautiful presentation, and the deep, savory flavors mean they pair well with wine, beer, or even tea.
What’s more, the portion-friendly cut allows you to serve the ribs as finger food at a party or as a plated main course. This flexibility makes it a crowd-pleaser for nearly any occasion.
Tips for Best Results
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Marinate Longer: The deeper the marinade penetrates, the more flavorful the meat. Overnight is ideal.
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Don’t Skip the Sear: High heat caramelization adds an irresistible texture and flavor.
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Let It Rest: Give the ribs a few minutes to rest before serving so the juices redistribute evenly.
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Use a Cast Iron Skillet: For oven roasting, cast iron retains heat well and allows the marinade to reduce into a thick, luscious glaze.
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Fresh Garnishes Are Key: Always finish with herbs and lime to brighten the dish and create contrast.
Flavor Profile Breakdown
The flavor profile of this dish is layered and balanced:
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Sweet: From coconut sugar, gently caramelized during cooking
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Salty & Umami: Thanks to the interplay of fish sauce and oyster sauce
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Savory: Deepened by soy or tamari and browned meat
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Aromatic: Ginger, garlic, and scallions offer warmth and brightness
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Acidic & Fresh: Lime and herbs bring everything into harmony
What Makes This Recipe Special
Unlike many Western-style rib recipes that rely on barbecue sauce, this Vietnamese version builds flavor from scratch using pantry staples rooted in Southeast Asian traditions. It’s less about smothering and more about infusing. The marinade not only seasons the meat but transforms it. Every bite tells a story—of street markets, family kitchens, and culinary heritage passed down through generations.
It also represents a perfect balance between rustic and refined. Though the recipe is simple, the outcome is worthy of any fine dining table. From weeknight dinners to celebratory feasts, these short ribs deliver consistent results every time.
Conclusion
Vietnamese Caramelized Short Ribs, or Sườn Bò Nướng, are more than just a meal—they’re an invitation to explore the vibrant flavors and traditions of Vietnam. Through a carefully crafted marinade, expert technique, and thoughtful garnishes, this dish brings bold, unforgettable flavor to your table.
Whether you’re a longtime lover of Vietnamese cuisine or exploring it for the first time, this recipe offers something truly special. Its adaptability, depth, and visual appeal make it a valuable addition to any home cook’s repertoire. Serve it once, and you’ll find yourself coming back to it again and again—each time discovering something new and delightful in its rich and complex flavor.