Beef Shorties Thai Inspired Beef Shortribs Recipes

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DAD'S HAWAIIAN-STYLE BEEF SHORT RIBS



Dad's Hawaiian-Style Beef Short Ribs image

Provided by Tia Mowry

Categories     main-dish

Time 4h30m

Yield 4 to 5 servings

Number Of Ingredients 9

One 4-inch piece fresh ginger, cut into matchsticks
4 green onions, chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
1 orange, zested and juiced, plus orange slices, for serving
One 10-ounce bottle teriyaki sauce
2 pounds Korean-style short ribs (beef chuck flanken cut into 1/3- to 1/2-inch-thick slices across the bones)
Toasted sesame seeds, for garnish
Kimchi, for serving

Steps:

  • In a large resealable bag, combine the ginger, half of the green onions, the garlic, jalapeno, orange zest and juice, teriyaki sauce and short ribs. Swirl around a few times to cover the ribs in the marinade. Marinate for at least 3 hours and up to overnight in the refrigerator. Midway thru, swirl the ribs again to ensure the marinade covers all.
  • Prepare a grill for medium-high heat. Remove the ribs from the marinade and shake off any excess liquid; reserve the remaining marinade for the sauce. Grill the ribs until well caramelized and cooked to desired doneness, 5 to 7 per side. Remove to a serving platter.
  • Meanwhile, pour the marinade from the bag into a saucepan. Bring to a rapid boil over high heat and boil until reduced by half, at least 5 minutes.
  • Pour the sauce over the grilled ribs. Sprinkle with the remaining green onions, and garnish with sesame seeds and orange slices. Serve with kimchi.

THAI-INSPIRED ROAST BEEF SANDWICH



Thai-Inspired Roast Beef Sandwich image

I love Thai food, but I wanted to see how its flavors would translate in a plain ol' peanut butter sandwich. The result is anything but plain-it's just darn delicious. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Lunch     Snacks

Time 5m

Yield 1 serving.

Number Of Ingredients 6

1 tablespoon creamy peanut butter
1 slice crusty white bread
2 thin slices deli roast beef
1 teaspoon chopped salted peanuts
1/2 teaspoon grated lime zest
1/8 teaspoon crushed red pepper flakes

Steps:

  • Spread peanut butter over bread. Top with remaining ingredients.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 458mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein.

THAI BEEF STIR-FRY



Thai Beef Stir-Fry image

A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. -Janice Fehr, Austin, Manitoba

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 17

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 cups beef broth
1/3 cup reduced-sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
2 pounds boneless beef sirloin steak, cut into thin strips
6 tablespoons olive oil, divided
4 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups julienned carrots
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

Steps:

  • In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts. Freeze option: Do not cook spaghetti. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook spaghetti according to package directions. Place beef mixture in a large skillet and heat through, stirring occasionally; add a little broth if necessary. Serve with spaghetti and sprinkle with peanuts.

Nutrition Facts : Calories 586 calories, Fat 32g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 974mg sodium, Carbohydrate 35g carbohydrate (22g sugars, Fiber 5g fiber), Protein 42g protein.

THAI SPICED SHORT RIBS



Thai Spiced Short Ribs image

If you enjoy a glaze-like sauce, remove the lid to the crockpot when the ribs are done. Turn the heat to high (if it isn't already) and simmer until thickened.

Provided by Ang11002

Categories     Meat

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon Thai red curry paste
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon pepper
4 (1 lb) beef short ribs
1 cinnamon stick (about 2 inches long)
1 cup diced white onion
1 (14 ounce) can reduced-sodium beef broth
1/4 cup chopped fresh cilantro

Steps:

  • Combine oil, ginger, curry paste, allspice, salt and pepper in a small bowl to make a paste. Rub on ribs.
  • Put ribs, cinnamon, onion & broth into a 4 1/2 quart or larger crockpot. Cover and cook until beef is tender, 6 to 7 hours on low or 3 1/2 to 4 hours on high. Skim excess fat from broth. Sprinkle with cilantro and serve.

Nutrition Facts : Calories 1809.7, Fat 167.8, SaturatedFat 72, Cholesterol 344.7, Sodium 515.1, Carbohydrate 4.8, Fiber 0.7, Sugar 1.8, Protein 65.8

ASIAN-STYLE BRAISED SHORT RIBS



Asian-Style Braised Short Ribs image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 16

5 pounds beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 (5-inch) stalk lemongrass, halved and smashed
1 tablespoon peeled and minced ginger
1/2 cup light brown sugar
1 quart water
1/2 cup sliced green onion bottoms, white part only
3/4 teaspoon crushed red pepper
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice
Jasmine Rice, for serving
2 teaspoons finely grated orange rind, for serving
Sliced green onion tops, optional for garnish

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.

BEEF SHORTIES: THAI INSPIRED BEEF SHORTRIBS



Beef Shorties: Thai Inspired Beef Shortribs image

It was a weekend. It was raining like hell. It was a good day to do nothing, but I had planned for something special... Father's Day. Although the man was 1438 miles away, I had to make a dinner to celebrate him. It was the least I could do, and he'd understand. I thought about this since Friday, when I happened upon some beef short ribs at a local butcher shop. The price was right, and my brain began to recall a recipe taught to me by a Laotian friend, Lamphan. This uniquely Laotian / Thai marinade makes for a really great taste sensation. I fused it with Southern American barbecue, cooking it with low heat and wet smoke. Lets start with the marinade on this Food Porn adventure:

Provided by Timothy F.

Categories     Thai

Time P2DT7h

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup soy sauce
1/4 cup hoisin sauce
1/4 cup oyster sauce
1/4 cup sambal oelek
2 tablespoons chopped garlic
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon salt
1/2 cup white sugar
1/4 cup sriracha may be substituted for sambal oelek (or added if you like it spicier)
about 15 to 20 beef short ribs

Steps:

  • Trim excess fat to
  • Whisk together all the marinade ingredients until the sugar has dissolved, and pour into the zip-top bag. Remove as much air as possible and seal. Lay the marinade bag on plate in refrigerator overnight and up to 3 days, turning once in awhile, or when you visit the fridge.
  • For best results use a smoker (or Weber Kettle grill with a wet setup - Google it) . I placed the water tray filled halfway with hot water in the bottom of my smoker and set the smoker to 225° F.
  • I placed the short ribs evenly spaced on two racks and set the vent to half way. I cook with low wet heat for about three hours, then lower the heat to 190° F for a further 3 hours.
  • After six hours of low wet heat, I add some Hickory and Apple chips to the smoker and open the vent to full, for a light smoke. I allow this smoke for 1 hour and remove to a plate to cool. Do not cover with foil or "Texas Crutch" these, or you will end up with pot roast, wrecking all that work you did.
  • I served these delightful beef nuggets with two side salads of carrot and cucumber and Maque Choux, a traditional NOLA side dish inspired by the indigenous first people of our nation and amalgamated by the Acadian French cooks of olde.

Nutrition Facts : Calories 183.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.5, Sodium 4068.8, Carbohydrate 39.3, Fiber 1.3, Sugar 30.3, Protein 6.8

THAI BEEF STEW



Thai Beef Stew image

Light Thai beef stew packed with flavor.

Provided by HootOwl

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h40m

Yield 12

Number Of Ingredients 18

4 stalks lemongrass - trimmed, outer layer removed, and thinly sliced
4 cloves garlic, chopped
2 red Thai chile peppers, sliced with seeds
2 tablespoons chopped peeled ginger
2 limes, zested
3 pounds beef chuck, cut into 2-inch cubes
1 pinch kosher salt and ground black pepper to taste
2 tablespoons vegetable oil
½ cup soy sauce
¼ cup packed light brown sugar
1 tablespoon fish sauce
10 cups water
1 cup coconut flakes
1 pound carrots, peeled and cut into 2-inch sticks
4 medium shallots, quartered
4 green onions, cut into 1-inch length
1 (8 ounce) package wide rice noodles
1 lime, cut into wedges

Steps:

  • Combine lemongrass, garlic, chiles, ginger, and lime zest in a food processor. Process until a fine paste forms.
  • Place beef in a bowl and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook beef, turning occasionally, until browned, 10 to 15 minutes. Transfer beef to a plate.
  • Cook lemongrass paste in the same Dutch oven stirring often, until beginning to soften, 5 to 8 minutes. Add soy sauce, brown sugar, fish sauce, browned beef and any juices, and 10 cups water. Bring to a boil and reduce heat. Simmer stew, partially covered and skimming occasionally, until beef is tender and liquid is slightly thickened, 2 1/2 to 3 hours.
  • Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Place coconut flakes on a rimmed baking sheet.
  • Toast coconut in the preheated oven, tossing occasionally, until golden around the edges, about 4 minutes. Set aside.
  • Add carrots and shallots to the stew. Continue cooking, partially covered, until vegetables are soft and beef is falling apart, 35 to 45 minutes more. Stir in green onions.
  • Bring a large pot of lightly salted water to a boil. Cook rice noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes, or according to package directions.
  • Divide cooked noodles into individual bowls and ladle stew on top. Top with toasted coconut and serve with lime wedges.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 34.1 g, Cholesterol 51.6 mg, Fat 20.3 g, Fiber 3.6 g, Protein 16.4 g, SaturatedFat 9.9 g, Sodium 826.2 mg, Sugar 8.4 g

BEEF SHORT RIBS WITH ASIAN FLAVORS



Beef Short Ribs with Asian Flavors image

Categories     Pressure Cooker     Onion     Dinner     Vinegar     Dried Fruit     Prune     Beef Rib     Fall     Sesame     Soy Sauce     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

2 cups coarsely chopped onions
1 cup beef broth
12 2- to 3-inch-long meaty beef short ribs (about 4 pounds)
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon oriental sesame oil
1 cup (packed) pitted large prunes
2 tablespoons all purpose flour
Chopped green onions
Special Equipment
pressure cooker

Steps:

  • Combine onions and broth in 6- to 8-quart pressure cooker. Place ribs in large bowl. Add hoisin sauce, soy sauce, vinegar, and sesame oil; toss to coat evenly. Transfer ribs and all juices from bowl to cooker. Scatter prunes over. Lock lid in place. Bring to high pressure over high heat. Cook 35 minutes, adjusting heat as necessary to maintain high pressure. Remove from heat. Let pressure come down naturally, about 20 minutes.
  • Slowly release lid, standing back and allowing steam to escape. If ribs are not tender, lock on lid, return cooker to high pressure, and cook 5 minutes longer. Remove from heat. Let pressure come down naturally.
  • Using slotted spoon, transfer ribs and prunes to large shallow bowl. Tent with foil to keep warm. Tilt cooker; spoon 1 tablespoon fat into small bowl and reserve. Spoon off remaining fat and discard. Mix flour into reserved 1 tablespoon fat to form smooth paste. Bring sauce in cooker to boil; whisk in flour paste. Boil until sauce thickens, whisking often, about 1 minute. Season to taste with salt and pepper. Pour sauce over ribs; sprinkle with green onions and serve.

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