KOREAN-INSPIRED BRAISED SHORT RIBS
Steps:
- Preheat the oven to 375 degrees F.
- Heat the grapeseed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs until brown on all sides, about 3 minutes per side. Reserve on a sheet tray.
- Add the Asian pear, lemongrass, ginger and scallions to the Dutch oven and cook for a few minutes. Add the gochujang and tomato paste and cook another minute or two to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds and 2 cups water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes.
- Lower the oven temperature to 250 degrees F and continue to cook until the short ribs are fork-tender, another 2 hours and 15 minutes to 2 hours and 45 minutes.
- Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and reduce over medium-high heat until slightly thickened, 5 to 8 minutes. Serve the short ribs over the Sweet Potato Grits, with watercress and the sauce.
- Preheat the oven to 375 degrees F.
- For the sweet potatoes: Prick the sweet potatoes with a fork, wrap in aluminum foil and cook until they feel soft all the way through when you gently squeeze them, about 40 minutes. Allow the sweet potatoes to cool slightly, then scoop out the flesh and mash lightly with a fork. Set aside.
- For the grits: Place 4 cups of water and 1 teaspoon of the salt in a medium heavy-bottomed saucepot and bring to a boil over high heat. Whisk in the grits. Cook, stirring, until the mixture comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top and let simmer for 15 minutes.
- Remove the lid and give the grits a good stir to help them finish absorbing the water. Add the sweet potatoes and stir until well mixed. Fold in the butter and nutmeg. Stir again until smooth. Add the remaining salt. Serve hot.
KOREAN KALBI JJIM (BRAISED BEEF SHORT RIBS)
This is a traditional meat dish eaten on special occasions like holidays and large gatherings. Enjoy with rice and side dishes (banchan).
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 2h25m
Yield 6
Number Of Ingredients 17
Steps:
- Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
- Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
- Make slits in each short rib to remove or cut away excess fat.
- Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
- Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.
Nutrition Facts : Calories 546.9 calories, Carbohydrate 50.2 g, Cholesterol 62 mg, Fat 31 g, Fiber 4.2 g, Protein 18.7 g, SaturatedFat 12.3 g, Sodium 841.4 mg, Sugar 16 g
GALBI (KOREAN-STYLE SHORT RIBS)
This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It's a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.
Provided by David Tanis
Categories dinner, easy, main course
Time 30m
Yield About 20 slices, 4 to 6 servings
Number Of Ingredients 16
Steps:
- Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
- Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
- Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.
Nutrition Facts : @context http, Calories 993, UnsaturatedFat 43 grams, Carbohydrate 17 grams, Fat 85 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 36 grams, Sodium 894 milligrams, Sugar 11 grams
KOREAN BRAISED SHORT RIBS (GALBI JJIM)
This is a traditional Korean dish and a different method of preparing korean short ribs (galbi). The sweet marinade and tender meat will fall right off the bone and into your mouth!
Provided by COOKIEGURL324
Categories World Cuisine Recipes Asian
Time 3h20m
Yield 8
Number Of Ingredients 19
Steps:
- To make the sauce, combine the soy sauce, sesame oil, garlic, fresh ginger, ground ginger, brown sugar, water, rice wine, pear, kiwi, salt, and pepper in a large bowl. Whisk to combine.
- Fill a large stockpot with cold water. Soak the short ribs in the water for 30 minutes to 1 hour to pull out impurities. Drain. Score ribs by slicing shallow criss cross cuts across the meat.
- Fill the stockpot with clean water and bring to a boil. Simmer the short ribs in the water for 30 minutes. Drain. Return the simmered ribs to the pot; pour in the sauce, bring to a low boil. Simmer the ribs in the sauce for 60 minutes. Stir in the carrot, potatoes, green onions, yellow onion, chestnuts, and shiitake mushrooms. Simmer until vegetables are tender, at least 30 additional minutes.
Nutrition Facts : Calories 690 calories, Carbohydrate 35.3 g, Cholesterol 93.2 mg, Fat 47.1 g, Fiber 3 g, Protein 26.7 g, SaturatedFat 18.4 g, Sodium 3354.5 mg, Sugar 12.9 g
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- Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.
- In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.
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