Beef Short Rib Rice Bowls Recipes
BEEF SHORT RIB RICE BOWLS
Inspired by galbi, or Korean barbecued short ribs, this recipe takes a sharp turn away from the traditional sweet, fruity treatment and instead skews savory, with warm spices like cumin, coriander and turmeric. Meaty short ribs generally require a lengthy cook time, but slice them thinly off the bone and they'll tenderize quickly when seared on the stovetop-or you could use slivers of skirt steak or hanger steak instead. The skinny strips also have a higher surface area, which means they'll quickly soak up the flavors of the marinade. Rice is the perfect canvas for the meat, and celery and lettuce balance out the bold flavors with lightness and crunch.
Provided by Sue Li
Categories dinner, easy, meat, main course
Time 8h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine short ribs, soy sauce, ginger, sugar, garlic, coriander, cumin, turmeric, red-pepper flakes and 1 teaspoon kosher salt in a medium bowl and toss to coat. Cover, transfer to the fridge and let marinate for 5 minutes or up to 8 hours, if desired.
- Heat oil in a large skillet over medium. Working in batches, cook meat until browned all over, about 3 minutes per side.
- Divide rice and short ribs among bowls. Top with lettuce, celery and cilantro. Serve with lime wedges for squeezing on top.
Nutrition Facts : @context http, Calories 1062, UnsaturatedFat 19 grams, Carbohydrate 160 grams, Fat 30 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 10 grams, Sodium 818 milligrams, Sugar 3 grams, TransFat 1 gram
PRESSURE-COOKER SHORT RIBS
These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .-Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.
Nutrition Facts : Calories 265 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
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