RED-COOKED BEEF SHORT RIBS WITH DAIKON
This technique, called red cooking, involves simmering meat with soy sauce, sugar and sweet aromatics like star anise and cinnamon. It happens in a wok, but instead of a quick high-heat stir-fry, it is a slow braise, more like a savory stew. Once the stew is assembled and simmering, it's mostly a matter of waiting. Top off the liquid from time to time, but add only enough to barely cover the meat. The final step of cooking down the sauce intensifies the seasoning, accentuating the pungency of ginger and orange.
Provided by David Tanis
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Put meat in a medium saucepan, cover with cold water and bring to a boil over high heat. Reduce heat and simmer 2 to 3 minutes, skimming off any foam. Drain meat in colander, discarding liquid.
- Transfer meat to medium bowl and season lightly with salt. Add soy sauce, wine, ginger, garlic, cinnamon, star anise, Sichuan peppercorns, orange peel and chiles. Mix to coat and marinate 15 minutes.
- Put 1 tablespoon vegetable oil in a wok or skillet over medium-high heat. When oil is hot, add sugar and stir until beginning to brown, about 1 minute. Add marinated meat and stir-fry 2 minutes. Add 2 cups water and bring to boil. Cover, reduce heat and simmer until meat is tender, 40 minutes to an hour, adding water occasionally to keep meat barely covered.
- To prevent meat from overcooking, remove and set aside, then bring remaining cooking liquid to a rapid simmer over high heat and reduce to intensify color and flavor. (Or thicken sauce with potato starch.) Return meat to wok and coat with reduced sauce.
- Meanwhile, heat 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add daikon, season with salt and pepper, and stir-fry until crisp-tender, about 2 minutes.
- Put beef in a serving dish and arrange daikon on a platter. Drizzle both with sesame oil and garnish with cilantro sprigs and scallions.
Nutrition Facts : @context http, Calories 474, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 665 milligrams, Sugar 8 grams, TransFat 2 grams
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
RED HOT RIBS
This is adapted from a short-ribs recipe by Sheila Lukins that I found in the Sunday newspaper supplement, "Parade". Since I'm not a big fan of beef ribs, I converted it to spareribs and adjusted the seasonings accordingly. Prep time does not include marinating time.
Provided by Toby Jermain
Categories Pork
Time 3h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Generously season rib pieces on all sides with seasoned salt, granulated garlic, and salt and pepper to taste, and rub with Worcestershire sauce and then with olive oil.
- Seal into a Ziploc plastic bag, and marinate in refrigerator at least overnight and preferably 2 nights, turning and kneading regularly.
- Spray a 9"x13"x2" (or larger) casserole with nonstick spray, and preheat oven to 425 degrees F.
- Heat olive oil in a large skillet over medium-high heat, brown ribs well on all sides.
- Drain them, transfer them to the casserole meaty side down, and set them aside.
- Drain excess fat from pan or add more olive oil as needed to total about 2 Tbsp.
- Reduce heat to medium, and add sliced onions.
- Stir to coat with oil, and saute until onions begin to soften.
- Add minced garlic, and continue to saute for another 3-4 minutes.
- While onions cook, combine all remaining ingredients in a medium bowl, and whisk until smooth, and adjust seasonings, lemon juice, and vinegar to taste.
- Stir into the skillet with the onions, and continue cooking until the mixture boils.
- Spread the onion mixture over the ribs, moving the ribs around so some goes underneath.
- Cover with aluminum foil, place in the oven, and immediately reduce the oven temperature to 350 degrees F.
- Bake, covered, for 1 hour, remove foil, turn ribs meaty side up, pushing them back under the onions, and bake for 1 hour longer.
- Transfer ribs to a serving platter, leaving as much sauce as possible in the casserole, and tent ribs with foil.
- Let the sauce sit for a couple minutes, then blot the surface with paper towels to remove as much grease as possible.
- Taste, and adjust tartness and seasonings to taste.
- Spoon the sauce over the ribs, and serve immediately.
- If desired, remove leftover meat from bones, and save with sauce for use in barbecue sandwiches.
- Serve with Cabbage and Daikon Slaw.
Nutrition Facts : Calories 1340.3, Fat 95.4, SaturatedFat 32.1, Cholesterol 369.5, Sodium 1228.4, Carbohydrate 16.1, Fiber 2.4, Sugar 8.1, Protein 105.3
SLOW-COOKER BEEF SHORT RIBS
You won't believe how good these ribs are!!! I think we could have these every other night with no complaints! They're YUMMY!!!!
Provided by MizzNezz
Categories Sauces
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put flour, salt and pepper in a bag.
- Add ribs and shake to coat.
- Brown ribs in butter in a lg skillet.
- Put in slow cooker.
- In same skillet, combine remaining ingredients.
- Bring to a boil, stirring.
- Pour over ribs.
- Cover and cook on low for 9 hours.
RED-COOKED BEEF SHORT RIBS WITH DAIKON
Steps:
- Put meat in a medium saucepan, cover with cold water and bring to a boil over high heat. Reduce heat and simmer 2 to 3 minutes, skimming off any foam. Drain meat in colander, discarding liquid. 2.Transfer meat to medium bowl and season lightly with salt. Add soy sauce, wine, ginger, garlic, cinnamon, star anise, Sichuan peppercorns, orange peel and chiles. Mix to coat and marinate 15 minutes.3.Put 1 tablespoon vegetable oil in a wok or skillet over medium-high heat. When oil is hot, add sugar and stir until beginning to brown, about 1 minute. Add marinated meat and stir-fry 2 minutes. Add 2 cups water and bring to boil. Cover, reduce heat and simmer until meat is tender, 40 minutes to an hour, adding water occasionally to keep meat barely covered.4.To prevent meat from overcooking, remove and set aside, then bring remaining cooking liquid to a rapid simmer over high heat and reduce to intensify color and flavor. (Or thicken sauce with potato starch.) Return meat to wok and coat with reduced sauce.5.Meanwhile, heat 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add daikon, season with salt and pepper, and stir-fry until crisp-tender, about 2 minutes.6.Put beef in a serving dish and arrange daikon on a platter. Drizzle both with sesame oil and garnish with cilantro sprigs and scallions.
GRILLED CHILE-LEMONGRASS SHORT RIBS WITH PICKLED DAIKON RECIPE
If you've ever had kalbi at a Korean barbecue restaurant, you've had grilled flanken-style short ribs. Look for them prepackaged in the meat case, or ask your butcher. This concentrated, aromatic, spicy-sweet chile paste seasons the ribs robustly in as little as 15 minutes.
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 11
Steps:
- Purée chiles, lemongrass, ginger, garlic, brown sugar, sesame oil, ¼ cup vegetable oil, and 3 Tbsp. vinegar in a blender or food processor until smooth. Place ribs in a glass baking dish; season generously with salt on both sides. Pour chile paste over and turn ribs to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
- Prepare a grill for high heat; oil grate. Remove ribs from dish and grill until lightly charred and crisp around the edges, about 2 minutes per side. Transfer to a platter and let rest 5 minutes.
- While the ribs are resting, combine daikon, a pinch of salt, and remaining 2 Tbsp. vinegar in a medium bowl and toss, massaging with your hands until slightly softened.
- To serve, scatter daikon over ribs, leaving any liquid in bowl.
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