Roasted Short Ribs From Kenya Recipes

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QUICK COOK KOREAN SHORT RIBS



Quick Cook Korean Short Ribs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 23

2/3 cup soy sauce
1/3 cup unseasoned rice wine (mirin)
1/4 cup dark brown sugar
1 tablespoon sesame oil
2 teaspoons gochujang
1 1/2 teaspoons freshly ground black pepper, plus additional for sprinkling
6 cloves garlic, roughly chopped
1 medium onion, roughly chopped
1 medium Asian pear, peeled, cored and roughly chopped
2-inch piece fresh ginger, peeled and finely chopped
2 teaspoons white sesame seeds
3 pounds boneless beef short ribs, cut 1/4-inch-thick (3 to 4 inches long)
Kosher salt
Olive oil, for drizzling
1/4 cup granulated sugar
1/4 cup rice vinegar
1/2 teaspoon red chile flakes
Juice of 1 lime
Kosher salt and freshly ground black pepper
2 cups finely sliced savoy cabbage
1/2 cup torn fresh cilantro leaves
1/2 cup torn fresh mint leaves
1 scallion, finely sliced on the bias

Steps:

  • For the short ribs: Whisk together the soy sauce, rice wine, brown sugar, sesame oil, gochujang and black pepper in a large bowl. Puree the garlic, onion, Asian pear and ginger in a food processor until smooth. Whisk into the soy mixture, then thin down with 1/3 cup water. Stir in the sesame seeds. Submerge the beef in the marinade and refrigerate for 2 hours or up to overnight, if time allows.
  • Remove the beef from the marinade and discard the marinade. Let the chill come off the beef for 30 minutes prior to grilling.
  • Preheat a grill or grill pan over high heat. Sprinkle the short ribs with salt and pepper and drizzle with olive oil. Place on the grill and cook until deeply charred on both sides, 1 to 1 1/2 minutes per side. Remove to a platter to rest while you make the salad.
  • For the banh mi salad: Whisk together the granulated sugar, rice vinegar, chile flakes and lime juice in a large bowl. Season well with salt and pepper, then add the cabbage, cilantro, mint and scallions, tossing to thoroughly coat.
  • Pile the salad up on one side of a platter. Shingle and stack the charred short ribs along the other side. Serve.

ROASTED SHORT RIBS FROM KENYA



Roasted Short Ribs from Kenya image

Posted for ZWT, but I haven't made it yet. The recipe didn't specify amounts on the spices, but I would guess between 1/8 - 1/2 teaspoon of each, then more to taste later if needed. Also, I guessed on the servings and the time, and I didn't include the marinating time in the time requirements.

Provided by puppitypup

Categories     Meat

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

2 -3 lbs beef short ribs
2 garlic cloves, minced
1 to 2 lemon, juice of
curry powder
turmeric
coriander
paprika
salt
pepper

Steps:

  • Combine all ingredients except short ribs and mix well. Add meat, stir to coat and let marinate for at least one hour.
  • Grill meat or broil it in oven.
  • Serve with Ugali (cornmeal porridge).

Nutrition Facts : Calories 590.1, Fat 54.8, SaturatedFat 23.8, Cholesterol 114.9, Sodium 74.3, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 21.9

KITTENCAL'S OVEN-ROASTED BEEF SHORT RIBS



Kittencal's Oven-Roasted Beef Short Ribs image

This recipe will produce the most tender tasty short ribs,. I use rendered bacon fat for this that I store in my freezer for extra flavor in place of the oil, you may increase the beef broth and wine for more sauce if desired and add in some crushed red pepper flakes for some heat, I most always increase the broth and wine and serve this with hot cooked pasta, the sauce is delicious and don't forget to pass the Parmesan cheese at the table ---and if you find you have lots of sauce left over just freeze it and use it the next time you make this recipe again :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

5 -6 lbs short rib of beef
2 cups all-purpose flour (or more or less)
1 1/2 teaspoons seasoning salt
1/2 teaspoon fresh ground black pepper (to taste)
1/2 teaspoon garlic powder
oil, as needed for browning sauce
6 garlic cloves, finely chopped
2 medium onions, chopped
2 teaspoons dried thyme, rubbed between fingers to release flavor (or to taste)
2 cups beef broth
1 cup dry red wine
8 ounces small white button mushrooms (optional)

Steps:

  • Set oven to 350 degrees F.
  • Heat bacon fat (or oil if using, can use both) in a large Dutch oven over medium-high heat.
  • In a shallow dish mix together flour, seasoning salt, black pepper and garlic powder.
  • Dredge the short ribs in the flour mixture to coat, shaking off any excess flour on ribs.
  • Brown the ribs in the Dutch oven working in batches until lightly browned on all sides; remove to a plate.
  • Pour off all but about 2-3 tablespooons fat, and add in the onions, chopped garlic and thyme; saute until lightly browned.
  • Add in broth and red wine; bring to a boil, stirring.
  • Return the ribs to the Dutch oven (if possible in a single layer).
  • Add in the fresh small button mushrooms (if using, no need to saute the mushrooms first).
  • Cover with a lid and simmer for about 2 hours, or until the ribs are desired tenderness.
  • Season with salt and pepper to taste.
  • **NOTE** this is only optional: remove the ribs to a platter to keep warm and drain the cooking liquid through a sieve, then transfer the liquid to a saucepan to simmer and reduce slightly and thicken, scimming any fat that has accumulated on top, or you can just serve the sauce just as is from the Dutch oven.
  • Pour the sauce over the ribs.

Nutrition Facts : Calories 2518.5, Fat 206.4, SaturatedFat 89.6, Cholesterol 430.9, Sodium 731.5, Carbohydrate 56.8, Fiber 3.1, Sugar 2.9, Protein 90.6

SLOW COOKER KOREAN ROAST (OR RIBS)



Slow Cooker Korean Roast (or Ribs) image

This slow cooker Korean-inspired roast has a different flavor than a traditional roast, more on the sweet side, but in a good way (not too sweet). Even though using so many jalapenos sounds a little frightening to some, the meat is not really spicy, just good. It doesn't get much less complicated than this dish. Anyone can have success making it. Also, feel free to substitute pork ribs in place of a roast.

Provided by kris

Categories     World Cuisine Recipes     Asian

Time 8h15m

Yield 12

Number Of Ingredients 5

1 (4 pound) beef roast
5 whole jalapeno peppers, or more to taste
1 cup soy sauce
1 cup brown sugar
¼ cup water

Steps:

  • Heat a large skillet over medium-high heat. Add beef roast and cook until browned, 2 to 3 minutes per side.
  • Transfer roast to a slow cooker. Add jalapenos. Mix soy sauce, brown sugar, and water together in a bowl; pour over roast.
  • Cook roast on Low, turning once or twice, until tender, about 8 hours.

Nutrition Facts : Calories 311.3 calories, Carbohydrate 20 g, Cholesterol 68.9 mg, Fat 17.1 g, Fiber 0.3 g, Protein 19 g, SaturatedFat 6.8 g, Sodium 1250.3 mg, Sugar 18.3 g

KOREAN SHORT RIBS (KALBI JJIM)



Korean Short Ribs (Kalbi Jjim) image

Kalbi Jjim is a classic Korean beef dish. It uses the same meat as Kalbi Barbeque but the way it's cut is a little different. The meat is cut into squares instead of thin slices. It's a sweet beef dish that can be served a main dish for any occasion. Kids usually love this.

Provided by dleewla

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 6h25m

Yield 4

Number Of Ingredients 16

6 dried shiitake mushrooms
2 pounds beef short ribs
2 cups water
1 onion, sliced
2 tablespoons soy sauce
7 cloves garlic, minced
1 ½ tablespoons brown sugar
1 tablespoon rice wine
1 Korean radish, peeled and cut into chunks
2 carrots, cut into chunks
6 roasted and peeled chestnuts
6 hard-boiled eggs, peeled
2 tablespoons corn syrup (mulyeot)
1 tablespoon sesame oil
1 teaspoon ground black pepper
1 green onion, chopped

Steps:

  • Soak shiitake mushrooms in a bowl of very warm water until softened, about 3 hours. Drain and slice into strips.
  • Soak short ribs in a bowl of cold water for 20 minutes, changing the water a few times. Drain and bring ribs to room temperature, about 30 minutes.
  • Bring a large pot of water to a boil. Add short ribs; cook until no longer pink, about 10 minutes. Drain and rinse with cold water. Remove any loose particles and excess fat; transfer to a large pot.
  • Mix 2 cups water, sliced onion, soy sauce, garlic, brown sugar, and rice wine in a bowl; pour over ribs in the pot. Bring to a boil; cook for 20 to 25 minutes. Stir in shiitake mushrooms, radish, and carrot. Reduce heat to low and simmer, stirring occasionally, until short ribs are tender, about 1 hour.
  • Stir eggs, corn syrup, sesame oil, and black pepper into the pot. Increase heat to medium-high; cook, stirring frequently, until most of the cooking liquid has evaporated, about 15 minutes. Transfer short ribs to a serving platter and top with chopped green onion.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 40.3 g, Cholesterol 411.1 mg, Fat 53.5 g, Fiber 5 g, Protein 34.2 g, SaturatedFat 20.7 g, Sodium 652.4 mg, Sugar 15.1 g

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