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Beef Shortribs with Asian Flavors

Beef Shortribs with Asian Flavors


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Ingredients

  • 2 cups coarsely chopped onions
  • 12 2- to 3-inch-long meaty beef short ribs (about 4 pounds)
  • 3 tablespoons hoisin sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon oriental sesame oil
  • 1 cup (packed) pitted large prunes
  • 2 tablespoons all purpose flour

Recipe Preparation

  • Combine onions and broth in 6- to 8-quart pressure cooker. Place ribs in large bowl. Add hoisin sauce, soy sauce, vinegar, and sesame oil; toss to coat evenly. Transfer ribs and all juices from bowl to cooker. Scatter prunes over. Lock lid in place. Bring to high pressure over high heat. Cook 35 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally, about 20 minutes.

  • Slowly release lid, standing back and allowing steam to escape. If ribs are not tender, lock on lid, return cooker to high pressure, and cook 5 minutes longer. Let pressure come down naturally.

  • Using slotted spoon, transfer ribs and prunes to large shallow bowl. Tent with foil to keep warm. Tilt cooker; spoon 1 tablespoon fat into small bowl and reserve. Spoon off remaining fat and discard. Mix flour into reserved 1 tablespoon fat to form smooth paste. Bring sauce in cooker to boil; whisk in flour paste. Boil until sauce thickens, whisking often, about 1 minute. Season to taste with salt and pepper. Pour sauce over ribs; sprinkle with green onions and serve.

Reviews Section

Asian Braised Short Ribs with Chili Lime Potatoes

Braised short ribs. A normally wintry dish revamped for spring with Asian flavors and a super bright, decidedly awesome warm chili lime potato salad. …you’re WELCOME.

If you’re looking for an awesome lunch or dinner to enjoy outdoors under an umbrella with a cold fizzy drink and friends, but you A) don’t have a grill or B) are too lazy to grill (I would fall under this particular category), these oven braised short ribs are the way to go. They require very little active prep time, can be prepared the night before, and go in the oven at low temp for about three hours without much fuss.

I made these last weekend and they were VERY popular––there were very few comments from the collective family peanut gallery. A rare occurrence indeed.


Preparation

Rub the ribs a day ahead:

  • Trim any excess fat from the top of each rib down to the first layer of meat, but don’t take off any of the silverskin or the tough-looking bits that hold the ribs together or onto the bone. Combine the five-spice powder, salt, brown sugar, coriander, cumin, and black pepper in a small bowl. Rub this mixture all over the ribs. Put the ribs in a single layer on a tray or baking dish, cover loosely with plastic, and refrigerate for 12 to 24 hours.

Cook the ribs:

  • Place a rack in the lower third of the oven and heat the oven to 300°F.
  • Pat the ribs dry with a paper towel, but don’t rub off the spices. Heat 2 Tbs. of the oil in a 5- to 6-quart Dutch oven (or other heavy pot with a lid) over medium heat until hot. Add only as many ribs as will fit without touching, and brown them, turning with tongs until nicely browned on all sides, 3 to 4 minutes per side. Transfer to a platter, and continue until all the ribs are browned.
  • Pour off and discard most of the fat from the pot. Add the remaining 1 Tbs. of oil and return the pot to medium heat. Add the onions, season lightly with salt and pepper, and cook, stirring occasionally, until the onions soften and start to brown, 5 to 7 minutes. Add the garlic and ginger, and cook, stirring, until fragrant, about 2 minutes more.
  • Add the beer and bring to a full boil over high heat. Boil for 2 minutes, scraping the bottom of the pot with a wooden spoon to dislodge any caramelized bits. Pour in the broth and soy sauce, return to a boil, and reduce the heat to a simmer. Add the bay leaf. Return the ribs to the pot, preferably in a single layer, along with any juices. The ribs should be at least three-quarters submerged in the liquid. If necessary, add a bit more beer or broth.
  • Crumple a large sheet of parchment and smooth it out again. Arrange it over the pot, pressing it down so it nearly touches the ribs, allowing any overhang to extend up and over the edges of the pot. Put the lid in place and transfer the pot to the oven. Braise, turning the ribs with tongs every 45 minutes, until the meat is fork-tender and pulling away from the bone, about 2-1/2 hours.

Make the glaze:

  • While the ribs are braising, measure the honey in a 1-cup liquid measure, add the orange juice, ketchup, and fish sauce, and combine using a whisk or a fork.
  • Use tongs or a slotted spoon to carefully transfer the ribs (meaty side up) to a flameproof gratin dish or a shallow baking pan that is large enough to accommodate the ribs in a single layer. Don’t worry if some bones slip out. Cover loosely with foil to keep warm.
  • Strain the braising liquid through a fine mesh sieve into a 4-cup measuring cup, pressing gently on the solids with a spoon to extract the liquid. When the fat has risen to the top, tilt the cup so you can spoon off as much fat as you can. You should have about 1 cup of thin but flavorful sauce. If necessary, simmer the sauce in a saucepan over medium-high heat until the flavor is concentrated to your liking. Season to taste. Keep warm.
  • Position a rack 6 inches from the broiler and heat the broiler to high. Generously brush the honey-orange juice glaze on the tops of the ribs. Slide the ribs under the broiler and broil until the surface of the ribs develops a shiny, almost caramelized glaze and you can hear them sizzle, about 4 minutes. Serve with the sauce on the side for dipping, or drizzle it over the ribs.

Asian-Style Flanken Short Ribs

Why did I wait so long to make flanken short ribs? I normally buy English cut and braise them, which we all love. Yesterday, we went on a walk with some friends and ended up at a bunch of food carts. My buddy, Jude got some Korean flanken short ribs and they looked amazing! I decided to give them a try and marinated the short ribs in an Asian-style marinade using soy, garlic, sesame, and cilantro, for about 8 hours. The ribs cooked quickly and the meat was tender, super flavorful, and so delicious served with garlic rice and some spicy zucchini on the side. The ribs were a big hit with all of us and they disappeared quickly. I will be making these again and again.

How to Make Asian-Style Flanken Short Ribs

Combine the cilantro, soy sauce, brown sugar, canola oil, water, sesame oil, minced garlic, jalapeño, black pepper, and coriander in a large zip lock bag. Mix until well combined. Add the flanken short ribs and marinate 8-24 hours.

Place the rack near the top of the oven. Heat the oven to high broil (should be about 550 degrees). Line a baking sheet with tin foil. Place two wire racks on sheet pans then lay ribs in a single layer on top of the racks.

Place into the oven and broil, with the door cracked, for 4-5 minutes on each side, making sure to watch the ribs very carefully so they won’t burn and be ruined.

Remove from the oven and place on a serving platter. Sprinkle the short ribs with toasted sesame seeds and chopped green onions before serving. Enjoy.


How to make Slow Cooker Asian Short Ribs?

This is a super easy recipe to follow. We have modified this dish over the years, and by now we managed to make it the best Crockpot Asian Short Ribs recipe. The general steps are as follows:

  • Transfer the short ribs into the Slow Cooker. Then, in a separate large bowl, prepare the sauce by whisking the sauce ingredients together.
  • Cover the lid, and cook on low heat for 7-8 hours or high heat for 3-4 hours. You can even increase that by one extra hour if desired. That will result in extra tender meat, and fall off the bone ribs.
  • Prepare the cornstarch by mixing it with 1/4 cup water. Then, gently stir in the mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  • Serve warm and garnish with some chopped green onions or sesame seeds.

How to make Short Ribs in the Pressure Cooker?

You can also make this dish in the Instant Pot. The cooking time will be greatly reduced, and the meat will be equally tender. Check my recipe for Instant Pot Short Ribs and Best Instant Pot Ribs.

Can you store the Slow Cooker Asian Short Ribs?

Yes. Store the ribs after cooking in a large airtight container in the fridge. Make sure that the beef is at least partially covered by the sauce so it doesn&rsquot dry out. Reheat before serving.


Slow Cooker Asian Short Ribs

Yield: 8 servings

prep time: 10 minutes

cook time: 8 hours 30 minutes

total time: 8 hours 40 minutes

Literally fall-off-the-bone tender! And all you have to do is throw everything into a crockpot.That’s it! No cooking at all!

Ingredients:

  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup beef broth
  • 1/4 cup brown sugar, packed
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon crushed red pepper flakes, optional
  • 5 pounds bone-in beef short ribs, cut crosswise into 2″ pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons chopped fresh parsley leaves
  • 1 teaspoon sesame seeds

Directions:

  1. In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, if using.
  2. Place short ribs into a 6-qt slow cooker. Stir in soy sauce mixture until well combined.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.*
  4. In a small bowl, whisk together cornstarch and 1/4 cup water. Stir in mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
  5. Serve immediately, garnished with parsley and sesame seeds, if desired.

Notes:

*To test for doneness, pull on a bone as it should slide out freely.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


Braised Beef Short Ribs

Our savory Braised Beef Short Ribs have an incredible flavor from the long, slow oven braise in a veggie, wine and fresh herb bath. The short ribs are unbelievably tender and the braising liquid is finished off to become a rich, delicious sauce to serve over creamy mashed potatoes.

We love oven-braising as it takes just a little of our time to prep it for an all-day slow-cook without a lot of time spent in the kitchen. Braising is a cooking method that is best for the less-than-tender cuts of meat like these short ribs, a big meaty chuck roast or pork shoulder. As they cook the meat breaks down and becomes fork-tender and all the flavors in the braising liquid become intensified. Plus, the kitchen is filled with the most wonderful mouthwatering aroma that you can barely wait for dinner.

Braised beef short ribs are one of those heart-warming classic recipes that will always be welcome either for special entertaining or week night dinners. This is a dish that is best cooked in a Dutch oven or large heavy-bottomed pan with a lid to cover it.

Browning the beef creates a rich flavorful crust and enhances the overall color and flavor to the finished dish. The aromatics and fresh herbs are chopped separately and there isn&rsquot any need to be fussy with this part. We used the food processor and pulse/chopped them and it eliminated all that tedious hand chopping. After simmering for several hours, the veggies cook down to almost a mush and are finally strained and discarded. But all those flavors are captured and become the most incredible sauce!

It will take a lot of braising liquid to keep the pot simmering for several hours and we used a combination of beef broth and red wine. After the braising liquid was added to the pot with the browned beef short ribs and veggies, the pot was covered with the lid and transferred to a 300°F oven where it worked it&rsquos magic for three hours and the beef ribs were fall-off-the bone tender and Mmmm-good!

We served our braised short ribs with a mound of mashed potatoes and oven-roasted carrots and onions. Oh, yes&hellip. and a nice glass of Syrah red wine. 🙂


7 Side Dishes to Serve with Short Ribs

Whether you&rsquore looking for a superfast vegetable dish or something unexpected, we&rsquove got you covered. These seven dishes all go beautifully with short ribs.

Whether you’re looking for a superfast vegetable dish or something unexpected, we’ve got you covered. These seven dishes all go beautifully with short ribs.

1. Polenta. Instead of buttered noodles, go for chive-flecked (and gluten-free!) polenta to sop up short ribs’ juices.

2. Alt purees. Forget mashed potatoes. Make a healthier cauliflower or white bean puree instead.

3. Roasted root vegetables. If you𠆝 rather have some texture with your veg, roast them. Root veggies are in season throughout short rib weather, and their sweet, earthy flavors are perfect with the luscious beef.

4. Saut Broccolini. For a superfast side, broccolini can be cooked quickly and feels elegant enough for a dinner party.

5. Bitter salads. Want to cut through short ribs’ richness? Serve bracing salads made from escarole or radicchio alongside or after the short ribs.

6. Caramelized kimchi. Feeling adventurous? Cook cabbage kimchi (the fiery Korean pickle) with some sugar until it’s browned to make a sweet-tangy-spicy relish that’s delicious with short ribs.

7. Saut mushrooms. If the meal centers around a spectacular bottle of wine and you don’t want some vegetably vegetables messing with it, sauté some mushrooms. They echo the beefy flavors and pair with most wines.

Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.


Easy Braised Short Ribs are my go to “hey this looks super impressive” comfort food dinner when I’m looking for a shortcut but still need an amazing presentation. Instead of creating the braising sauce from scratch, I use my favorite BBQ sauce recipe and a small amount of beef broth with just a few vegetables for the easiest, most delicious meltingly fork tender short ribs you’ll ever eat.

The Trick to Braising

The trick behind the perfect braising is the searing of the beef before it goes into the oven. First you’re going to season the ribs with salt and pepper and toss it in all-purpose flour. Then you’re going to sear the ribs on high heat until they are a dark brown with a good crust on all sides before they cook low and slow in the oven in your dutch oven.

HOW TO PICK SHORT RIBS

Most important tip I can give you about making short ribs: You are looking for the English cut of short ribs. They look like a cube, one bone per piece. Now here is where you get obnoxious. When you get to the grocer completely avoid the prepackaged stuff.

They give you one nice piece and about four pieces that are 80% bone. So you end up spending ten dollars a pound on mostly bone. Here is what you do, walk up to the meat guy (or gal) and say, “I want x number of short ribs, I need them for an event and they all need to be this thick (hold your fingers apart at least three inches) since they are going to be a single piece per serving. I can’t have pieces that are mostly bone.”

You can absolutely request bone-in ribs if you’d like them, but I always request boneless short ribs, as you braise them the bone will always fall off the rib leaving fatty connective tissue behind.

THIS IS AN EASY SHORT RIB RECIPE

You can certainly make the flavors from scratch next time. I’ve made an Italian version with garlic, tomato sauce, dry red wine, fresh thyme, bay leaves and garlic cloves. Just season with salt and pepper to taste.

Since we’re using a thick BBQ sauce as the base I’m adding some beef stock to the recipe to give it some additional liquids to cook low and slow until the beef short ribs are super tender. If heat is too high in your dutch oven (or the lid is not on firmly enough) you may need to add more liquids during the cooking time. The first time you make this recipe, check on the beef a couple times while cooking to be sure you’re not running too hot.


Did You Know?

Sriracha hot chili sauce has become extremely popular, seen on restaurant tables and even in school cafeterias all over the country. It's an amazing condiment, but chili garlic sauce also needs to gets its due.

The chilies in this sauce are more visible, and the sauce is thicker and chunkier with a good dose of garlic that you can definitely taste. It's spicy and the touch of vinegar definitely lifts and brightens it up. It can last for at least a year once opened as long as you keep it in the refrigerator.

You can use it in sauces, marinades, soups, stews. You can blend it into wet rubs and pastes. It adds a nice little punch to almost any Asian dish, from stir-fries to casseroles. If your kids are spice-averse, start with small amounts. Sometimes, instead of reaching for the Tabasco Sauce or Sriracha, keep a jar of chili garlic sauce on hand instead.