Gingershortribs Recipes

Steps:

• Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to3 inches long (you should have 1 1/3 cups).
• Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.
• Evenly distribute ginger, onions, and pineapple over and around meat.
• Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil.
• Bake in a 375 degree oven until meat is tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and if necessary, add water to bring liquid level up to 3/4 inch.
• Uncover ribs and bake until browned, about, 10 minutes.
• Skim fat from juices and discard.
• Scatter sliced mint over meat; garnish with mint sprigs.
• Add more soy sauce to taste.

Steps:

• Heat the oven to 325 degrees. In a saucepan, boil the wine over high heat until reduced to 1/2 cup.
• Generously sprinkle the ribs on all sides with salt and transfer to a large roasting pan, bone side up. Scatter the garlic, mushrooms, carrots, onions, celery, ginger, allspice, cinnamon, konbu and thyme on the ribs. Mix 6 cups of the stock and vinegar with the reduced wine and add to the ribs. The liquid should come about 2/3 of the way up the sides of the meat. Add more stock if needed.
• Cover the pan tightly with layers of foil. Transfer to the oven and cook until the meat is very tender, 3 1/2 to 4 hours.
• Remove from the oven and carefully remove the foil. When the ribs are cool enough to handle, transfer them to a dish. Remove and discard the bones and any bits of vegetables and spice.
• Strain the liquid in the pan through a sieve and discard the solids. Let the liquid settle, then spoon off the fat or use a fat separator. You should have about a quart of liquid. (At this point, you can refrigerate the meat and sauce, separately, for up to three days.)
• To finish the dish, heat the oven to 375 degrees. Put the strained liquid back in the roasting pan and bring to a boil on the stove. Add the meat in a single layer. Transfer to the oven and baste frequently with the liquid, until shiny and thick but not sticky, and until the ribs are well glazed, 10 to 20 minutes. Serve the ribs with extra sauce.

Steps:

• Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours.
• Cook rice according to package directions.
• While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.

Steps:

• Heat vegetable oil in large wide shallow pot over medium-high heat. Working in batches, add ribs and brown on all sides, about 8 minutes. Transfer ribs to large bowl. Add garlic and ginger to pot; sauté 30 seconds. Add brown sugar, vinegar, and soy sauce. Stir to blend. Return ribs to pot. Cover pot and simmer over medium-low heat until meat is tender, turning ribs occasionally, about 45 minutes. If sauce is thin, gradually add cornstarch mixture to ribs and simmer until sauce thickens slightly, about 2 minutes. Serve ribs over rice.

Steps:

• Season the short ribs all over with salt and pepper.
• Turn the pressure cooker on to the Sauté setting. Add the olive oil to the pot and heat until shimmering. Working in batches, add the short ribs and sear on all sides until browned, 2-3 minutes per side. Once all of the short ribs have been seared, return to the pot, nestling to fit in an even layer.
• In a small bowl, whisk together the soy sauce, beef broth, sesame oil, red pepper flakes, brown sugar, garlic, and ginger.
• Pour the sauce and Campbell's® Tomato Soup into the pot over the short ribs. Secure the lid and turn off the Sauté setting, then set to pressure cook on high for 1 hour.
• In a small bowl, whisk together the cornstarch, water, and mirin until smooth.
• Release the pressure valve until all the steam has been released. Transfer the short ribs to a bowl and skim off any fat from the surface of the braising liquid. Turn on the Sauté setting and stir the cornstarch slurry into the braising liquid. Bring to a simmer and cook until the sauce has thickened, about 3 minutes. Return the short ribs to the pressure cooker and turn to coat in the sauce.
• Serve the short ribs over white rice and garnish with sliced scallions and sesame seeds.
• Enjoy!

Steps:

• Add olive oil to a large, heavy-bottomed pot, and set the heat to medium high. Put the short ribs in the pot.
• Sprinkle the ribs with a little kosher salt, and brown them evenly on all four sides. Each should have a crust.
• Add onion and celery and stir to distribute them.
• Add Guiness and stir with a wooden spoon, scraping up any browned bits.
• Add bay leaves, black pepper, and garlic powder, and stir to combine.
• Increase the heat to high until the liquid comes to a boil.
• Lower the heat to low, and cover the pot tightly.
• Check after about 15 minutes to be sure the liquid is at a low bubble; decrease the heat further if boiling more rapidly.
• Cook at this low bubble for about 3 hours (or in 300 degree oven for about 2-1/2 hours).
• Skim off extra fat from the top of the mix when cooking is finished.
• Serve as desired, perhaps with sauerkraut and noodles or baked potatoes.