GRILLED SHORT RIBS
These use the type of short ribs that are cut between the bones, rather than the more common type of short ribs that are cut across the bones. Recipe source: Bon Appetit (June 2007)
Provided by ellie_
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together marinade ingredients (soy sauce - oil) in a 15 x 10 inch pan and add ribs to marindade, turning to coat and let marinade for 30 minutes to 2 hours at room temperature.
- Prepare grill to medium high heat.
- Brush grill with oil.
- Grill ribs until cooked through (5 minutes per side).
- Remove meat from bones.
- Wrap meat in lettuce leavs with a small amount of miso and sticky rice.
KALBI (MARINATED BEEF SHORT RIBS)
This is a variation of a traditional Korean recipe for marinated beef short ribs. My friends all request it repeatedly! Very tasty!
Provided by LYZZARD
Categories World Cuisine Recipes Asian Korean
Time 8h40m
Yield 6
Number Of Ingredients 7
Steps:
- Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
- Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 995.3 calories, Carbohydrate 29.3 g, Cholesterol 155.4 mg, Fat 80 g, Fiber 0.8 g, Protein 38.5 g, SaturatedFat 30.9 g, Sodium 1888.4 mg, Sugar 25.7 g
QUICK-SEARED SHORT RIBS WITH CHARRED SCALLION SALSA
Typically used for long braises, short ribs are insanely flavorful and have excellent marbling, which means you can and should cook them as you would a more expensive cut: seared on all sides until medium-rare. To serve, thinly slice the meat and top it generously with a mixture of fresh and charred scallions and tomatillos. Set it out with warmed tortillas and hot sauce for a D.I.Y. taco experience, though it's also great over a bed of peppery greens or crunchy romaine.
Provided by Alison Roman
Categories meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season short ribs with salt and pepper.
- Thinly slice half the scallions and half the tomatillos and combine in a medium bowl along with lime juice. Season with salt and pepper and set aside. Leave the remaining scallions and tomatillos whole.
- Heat oil in a large skillet (preferably cast iron) over medium-high heat.
- Sear short ribs until deeply golden brown on both sides, about 3 to 4 minutes per side. Transfer to a cutting board or platter to rest.
- Without wiping out the skillet, add remaining whole scallions and tomatillos to the skillet and season with salt and pepper. Cook, turning occasionally, until totally tender and lightly charred in spots, 4 to 6 minutes. Add cumin and toss to coat, lightly toasting the seeds. Remove from heat and, using tongs, transfer the vegetables to a cutting board.
- Coarsely chop the scallions and tomatillos and place in a small bowl; add olive oil and season with salt and pepper.
- Thinly slice short ribs crosswise and place on a large serving platter or plate. Spoon charred scallion sauce over the meat. Serve with remaining fresh scallion mixture, cilantro, tortillas, hot sauce and lime wedges for squeezing over the top.
SOY MARINATED WAGYU WITH CONGEE, GINGER AND SCALLION
Steps:
- Rinse rice until water runs clear, transfer to a small bowl, add the scallion oil and toss to mix well. Let this stand at room temp for at least 8 hours or overnight.
- Soak the scallops in warm water to cover for 20 minutes, drain and flake into small pieces. Combine the rice, scallops, stock and water, bring to a boil, then reduce to med-low heat, stirring often. Simmer until rice is broken down into porridge. Season with salt, to taste.
- Combine all sauce ingredients.
- Marinate beef in sauce, quickly grill over very hot flames. Serve over warm congee, drizzle with sauce and garnish with fresh ginger and scallion.
GRILLED MANGO-MARINATED SHORT RIBS
This recipe is sponsored by Seagram's Escapes®. Korean-cut short ribs-which have a lot of surface area to soak up marinade-are ideal for grilling, since they cook very quickly and stay tender and juicy. Seagram's Escapes® Mango Italian Ice provides a fruity background note to the tangy-sweet marinade. Topping the ribs with a spicy cucumber and cabbage salad that draws inspiration from kimchi adds a cool, crunchy element to help cut through the richness of the ribs.
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 2 to 3 servings
Number Of Ingredients 22
Steps:
- For the ribs: Combine the Seagram's Escapes® Mango Italian Ice, pineapple juice, lemon juice, oyster sauce, soy sauce, brown sugar, sriracha and garlic in a medium bowl and whisk until smooth. Add the short ribs and completely submerge them in the marinade. Refrigerate for at least 1 hour or better yet, overnight.
- Preheat the oven to 450 degrees F. Dampen a paper towel with oil and rub it all over a grill pan to season it, then place the pan over high heat. Line a baking sheet with foil and coat lightly with oil.
- Remove the ribs from the marinade and sprinkle lightly with salt and pepper. Grill the ribs until nice grill marks form, about 1 minute per side. Place on the prepared baking sheet, transfer to the oven and roast until tender and cooked through, about 8 minutes.
- For the pickled cabbage slaw: Add the vinegar, sriracha, fish sauce, red pepper flakes and granulated sugar to a medium bowl and whisk to combine. Add the cabbage, cucumbers, mango and red onion and toss until coated.
- Serve the ribs with the slaw and rice and garnish with the scallions.
GRILLED MIAMI MARINATED SHORT RIBS RECIPE BY TASTY
Here's what you need: Miami-cut Beef Short Ribs, plain yogurt, olive oil, paprika, coriander, chili flakes, cumin, sriracha, honey, fresh cilantro, limes
Provided by SpongeTowels
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large mixing bowl, make your marinade by whisking together the yogurt, olive oil, paprika, coriander, chili flake, cumin, sriracha, and honey. Add the short ribs, and coat the beef in the marinade well. Wrap, set in the fridge and allow to marinade for at least 4 hours, up to overnight.
- When ready to grill, remove the beef from the fridge at least 30 minutes before cooking, and allow to come up to room temperature. Then, heat your greased grill on medium-high and add the short ribs, seasoning with a generous pinch of salt. Cook for 2 - 3 minutes, then flip and cook for an additional 2 - 3 minutes, with an additional pinch of salt. Remove and allow the beef to rest for 5 minutes, then garnish with fresh cilantro and lime wedges for squeezing. Enjoy!
Provided by Collette Duck
Categories Main Dish Recipes Rib Recipes
Time 1h16m
Yield 6
Number Of Ingredients 11
Steps:
- Season short ribs with sugar and steak seasoning; rub over both sides.
- Whisk soy sauce, vinegar, maple syrup, 2 tablespoons plus 2 teaspoon cayenne pepper, sesame oil, ginger, and red pepper flakes together in a small bowl to make marinade.
- Pour marinade into a large resealable plastic bag. Add short ribs. Seal and let marinate in the refrigerator, 1 to 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove short ribs from marinade; discard marinade. Grill short ribs until well-browned, about 3 minutes per side.
Nutrition Facts : Calories 372.7 calories, Carbohydrate 12.4 g, Cholesterol 62 mg, Fat 29.1 g, Fiber 1 g, Protein 15.6 g, SaturatedFat 12 g, Sodium 1753.7 mg, Sugar 8.7 g
KOREAN-STYLE GRILLED BEEF SHORT RIBS AND SCALLIONS
Steps:
- Cut through the meaty side of each short rib to the bone at 1/2-inch intervals, leaving the meat attached to the bone. In a bowl whisk together well the garlic, the soy sauce, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper and coat each rib thoroughly with the marinade, transferring the ribs as they are coated to a large resealable plastic bag. Add the scallions and any remaining marinade to the bag, seal the bag, and let the mixture marinate, chilled, turning the bag occasionally, overnight.
- Grill the ribs, the marinade discarded, meaty side down, on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes, turn them, and grill them for 6 minutes more for medium-rare meat. Grill the scallions, turning them occasionally, for 4 minutes, or until they are just browned.
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