ASIAN-STYLE BONELESS BEEF SHORT RIBS
One of the keys to pressure-cooker success is using enough moisture to cook the food through and keep the pan from scorching but also to provide good flavor that isn't too diluted. We decided an Asian-style sauce made with hoisin, soy sauce, and sherry would do a good job of accomplishing both goals for boneless beef short ribs. After 35 minutes under pressure, the meat was cooked through and had released its juices to create an intensely flavored sauce. It was more sauce than we would have gotten using a conventional stovetop or oven method since there was no evaporation from the pot, but we didn't mind having extra sauce on hand-mixed with some scallion greens and cilantro, it made an excellent match for a big bowl of steamed white rice.
Provided by America's Test Kitchen
Categories Main Course
Number Of Ingredients 10
Steps:
- BUILD FLAVOR: Cook oil, garlic, and ginger in pressure-cooker pot over medium-high heat until fragrant, about 1 minute. Stir in hoisin sauce, soy sauce, sherry, scallion whites, and cayenne, then add beef.
- HIGH PRESSURE FOR 35 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over mediumhigh heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.
- NAT URALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
- BEFORE SERVING: Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce into small bowl. Stir scallion greens and cilantro leaves into sauce and serve with ribs.
Nutrition Facts : Calories 133 kcal, Carbohydrate 12 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 725 mg, Sugar 6 g, ServingSize 1 serving
BONELESS GRILLED SHORT RIBS WITH ASIAN FLAVORS
Short ribs have become synonymous with long cooking. But go to any Korean restaurant, and you'll see think slices of short ribs grilling over high heat, getting charred and smelling sensational. My interpretation of the Korean classic starts with a sweet-salty marinade of soy sauce and sugar with ginger, scallions, garlic, and sesame oil thrown in to really perk up the flavor. Then it's on to the super-hot grill, where the slices get glazed with brown sugar and rice vinegar and become all caramelized just before you tuck them into lettuce leaves or heap them over rice.
Provided by Adam Perry Lang
Categories Asian Recipes
Number Of Ingredients 21
Steps:
- Combine all of the marinade ingredients. Place the beef in an extra-large resealable plastic bag (or divide between two large bags). Pour over the marinade, squeeze out any excess air from the bag, and close. Roll the bag to evenly coat all the meat in the marinade. Refrigerate for at least 3 hours or up to 6.
- Preheat all grates of well-oiled charcoal or gas grill to medium.
- If using the pepper flakes in the glaze, combine the vinegar and flakes in a jar with a tight-fitting lid and let sit for 1to 2 minutes to allow the flavors to develop. Add the sugar and water to the jar and shake to combine the glaze ingredients. Set aside.
- Remove the meat from the marinade, letting any excess run off into the bag. Lightly pat the meat dry with paper towels.
- If you have a grill press(es) or firebrick(s) wrapped in heavy-duty aluminum foil, it is ideal to keep on hand to keep the meat from lifting up and also to maximize caramelization. Place the beef on the grate, Close the lid and cook, without moving the meat, until it is well marked and lightly caramelized, 5 to 7 minutes, flipping, jockeying, and stacking, as necessary. Flip the pieces of meat, close to the lid, and cook, without moving it, on the second side for 5 to 7 minutes. (if there are any slices that are slightly thicker, they may need an additional 1 to 2 minutes.) Give the glaze a quick shake to reincorporate any ingredients that may have settled. Brush each piece of beef on both sides with the glaze and flip, jockey, and stack as needed. Cook for 1 to 2 minutes to tighten the glaze.
- 6. Remove the meat from the grill and slice on the diagonal into slices about 3/8 inch thick. Serve family style alongside the bean threads, lettuce, cilantro, peppers, and paste. Let each person assemble his or her own rolls.
ASIAN GRILLED SHORT RIBS
A delicious sweet and savory Asian marinade for grilled beef short ribs
Provided by Scott
Categories Main Course
Time 27m
Number Of Ingredients 9
Steps:
- Add Asian pear, onion, garlic and ginger to food processor or blender and pulse 4-5 times until roughly chopped. Add remaining marinade ingredients and blend for around 20-30 seconds until combined.
- Add short ribs to a resealable plastic bag and pour marinade over top, then seal the bag and shake until the meat is well coated. Refrigerate for at least 1 hour up to overnight.
- Clean grill grates and wipe with vegetable oil then heat grill to high heat. Grill the short ribs for 2-5 minutes per side depending on preference. Remove and to a platter and serve immediately.
GRILLED KOREAN-STYLE BEEF SHORT RIBS
Go talk to your friendly neighborhood butcher, tell them you want some flanken-style beef short ribs, and give this great grill technique a try.
Provided by Chef John
Categories World Cuisine Recipes Asian Korean
Time 10h20m
Yield 4
Number Of Ingredients 12
Steps:
- Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
- Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
- Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 1053.7 calories, Carbohydrate 24.1 g, Cholesterol 186.5 mg, Fat 85.3 g, Fiber 3 g, Protein 44.8 g, SaturatedFat 35.7 g, Sodium 1521.6 mg, Sugar 14 g
BEEF SHORT RIBS WITH ASIAN FLAVORS
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
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.
ASIAN GRILLED SHORT RIBS
Make and share this Asian Grilled Short Ribs recipe from Food.com.
Provided by Rita1652
Categories Fruit
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice into meat (not through) about every 1/2 inch.
- Rub in brown sugar and marinate for 1 hour at room temperature.
- In a bowl mix together rest of ingredients.
- Spread mixture onto ribs and refrigerate for 1 hour more.
- Place ribs on a hot grill for 5 minutes per side.
- Let rest for 10 minutes and serve with rice.
Nutrition Facts : Calories 2117.5, Fat 187.2, SaturatedFat 74.7, Cholesterol 344.7, Sodium 3251.2, Carbohydrate 31.2, Fiber 3, Sugar 19.4, Protein 76
SWEET SOY-GRILLED SHORT RIBS
Provided by Steven Raichlen
Categories Beef Ginger Fourth of July Father's Day Sake Summer Grill/Barbecue Soy Sauce
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Place the sugar, oyster sauce, soy sauce, sake, garlic, ginger, and scallion whites in a large, nonreactive mixing bowl and whisk to mix. Stir in the short ribs. Cover the bowl and let the ribs marinate in the refrigerator for 1 to 2 hours.
- 2. Set up the grill for direct grilling and preheat to high; use the Mississippi test* to check the heat.
- 3. When ready to cook, brush and oil the grill grate. Place the short ribs on the grate and grill until sizzling and darkly browned on the outside and cooked to taste, 3 to 4 minutes per side for medium.
- 4. Transfer the ribs to a platter or plates, sprinkle the scallion greens on top, and serve.
- *When the fire is burning on high, you will be able to count to only two or three Mississippis before the intense heat forces you to snatch your hand away.
- Variation
- How to cook full-size Sweet Soy-Grilled Short Ribs:
- You'll need about 3 to 4 pounds of bone-in individual short ribs. Make the marinade following the directions in Step 1, then marinate the short ribs for 3 to 4 hours. Set up the grill for indirect grilling and preheat to medium (325° to 350°F). When ready to cook, brown the ribs on both sides directly over the fire before moving them to the center of the grate, over the drip pan and away from the heat, and covering the grill. The ribs will be tender and cooked through after 1 1/2 to 2 hours. If the ribs start to brown too much halfway through cooking, wrap them in aluminum foil.
SLOW COOKER SHORT RIBS WITH CHINESE FLAVORS
Slow cookers get a bad rap in the world of accomplished chefs, but Mark Bittman loves his. He calls it his "Monster of Braising," and he claims to use it every day. Here is his recipe for braised short ribs with soy sauce, honey, cinnamon, star anise and ginger.
Provided by Mark Bittman
Categories dinner, soups and stews, main course
Time 5h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
- If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 44 grams, Carbohydrate 18 grams, Fat 90 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 39 grams, Sodium 1877 milligrams, Sugar 13 grams
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