Asian Short Ribs With Herb Salad Recipes

ASIAN STYLE SHORT RIBS WITH DAIKON SALAD

Steps:

• Trim the short ribs of excess fat. Season the ribs on all sides with the salt, pepper, and five-spice powder.
• Preheat your oven's broiler and place rack in upper-middle position. Line a rimmed baking sheet with foil. Place a wire rack on the lined sheet and arrange short ribs in a single layer. Broil 8-10 minutes on each side, turning when browned and sizzling.
• Combine Hoisin, ketchup, rice wine vinegar, soy sauce, fish sauce, honey, onion, ginger and garlic in the insert of a slow cooker. Add the broiled ribs, and toss gently until ribs are coated with braising liquid on all sides. If arranging ribs in more than one layer, place thicker cuts at the bottom. Cover the slow cooker and cook on LOW until the meat is tender, 7-8 hours.
• Remove short ribs from the slow cooker and transfer to a serving platter. Tent with foil to keep warm. Skim braising liquid of fat (or strain in a gravy separator). Pour a few tablespoons of the sauce over the short ribs and serve immediately, topped with Daikon-Carrot Salad and chopped peanuts.
• Shred daikon and carrots on the large holes of a box grater. Place daikon in a fine-mesh strainer set over a bowl and drain for 10-15 minutes to remove excess liquid. Discard liquid and toss drained daikon carrots, shallot, and cilantro in a bowl. Set aside.
• In a small bowl or measuring cup, whisk together peanut oil and 1 tablespoon of rice wine vinegar. When ready to serve, pour over salad and toss to combine. Season to taste with salt.

ASIAN SHORT RIBS WITH HERB SALAD

Steps:

• In a mini chopper, make a paste with the ginger, coriander stalks, onion and garlic, then set aside. Heat the oil in the pressure cooker pan and brown the meat well on all sides, then remove. Fry the paste for 2-3 mins with 1 tsp golden caster sugar. Return the ribs to the pan and add the soy sauce, star anise, oyster sauce and enough chicken stock to just cover the ribs.
• Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan. Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side.

SWEET ASIAN SHORT RIBS

Steps:

• Place short ribs in the crock of a slow cooker; season with salt and pepper.
• Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
• Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

SLOW COOKER ASIAN SHORT RIBS

Steps:

• Season short ribs with salt and pepper on both sides.
• Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
• Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
• Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
• Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
• Pour sauce over short ribs and sprinkle sliced green onions on top.

ASIAN-STYLE BRAISED SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
• Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
• Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
• Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

ASIAN HERB SALAD

Steps:

• Mix the shallots, rice vinegar, and sugar together in a small bowl and set aside.
• Trim excess stems from the arugula(or spinach), and pick the leaves from the stems of the herbs. Rinse and dry the arugula and herbs. Cut the bamboo shoots into matchsticks.
• To make the dressing, whisk the olive oil, sesame oil, mirin, salt and pepper together in a large bowl. Stir in the shallot mixture, taste and adjust flavors to taste.
• Very lightly toss arugula, bamboo shoots, and herbs in the dressing.
• Serve with chopsticks. Enjoy!