BRAISED SHORT RIB RAGU RECIPE BY TASTY
Here's what you need: short rib, salt, pepper, oil, onion, carrot, celery, red wine, garlic, fresh rosemary, tomato paste, beef broth, tomato, dried bay leaf, fresh parsley, grated pecorino romano
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- First, salt and pepper your short ribs.
- In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.
- In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.
- Add the red wine, cook until some of the alcohol has burned off.
- Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
- Return the browned short ribs, bring to a boil.
- Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
- Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.
- Return to the pot. Give it a stir so all the meat is coated in the sauce.
- NOTE: Keep warm until ready to serve.
- Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley.
- Enjoy!
Nutrition Facts : Calories 785 calories, Carbohydrate 39 grams, Fat 37 grams, Fiber 3 grams, Protein 59 grams, Sugar 11 grams
SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE BY TASTY
Here's what you need: bone-in short ribs, kosher salt, black pepper, dried shiitake mushroom, boiling water, canola oil, medium yellow onion, pear, fresh ginger, scallions, garlic cloves, rice wine, sugar, light soy sauce, dark soy sauce, gochujang, mirin, sesame oil, cooked white rice, kimchi, sliced scallion, toasted sesame seed
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 22
Steps:
- Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
- Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
- Preheat the oven to 350˚F (180˚C).
- Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
- To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
- Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
- Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
- Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
- Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
- Enjoy!
Nutrition Facts : Calories 542 calories, Carbohydrate 36 grams, Fat 23 grams, Fiber 19 grams, Protein 45 grams, Sugar 14 grams
BRAISED BOK CHOY AND SHIITAKES
Steps:
- In a hot skillet, heat oil and saute garlic until lightly colored. Add bok choy, shiitakes, season and cook for 3 minutes. Add stock, soy and simmer for 20 to 30 minutes. Check for flavor.
BRAISED BEEF SHORT RIBS WITH SHERRY & SHIITAKE
These short ribs are moist, juicy, tender and incredibly delicious! This is a perfect dish to serve anytime! VIDEO https://www.youtube.com/watch?v=z23_LMboIxU
Provided by CLUBFOODY
Categories Meat
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.
- In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
- Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
- Remove from heat and transfer short ribs on a plate while working on sauce.
- Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.
Nutrition Facts : Calories 1378.1, Fat 112.7, SaturatedFat 47.6, Cholesterol 223.5, Sodium 798.1, Carbohydrate 19.6, Fiber 2.4, Sugar 7, Protein 43
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.
SHORT RIBS IN BROTH WITH SQUASH AND SHIITAKES
It was definitely autumn. We were to be guests at a dinner party, the first of the season, at which the hostess set the table indoors. I would bring the main course for eight to accompany several bottles of zinfandels from Sonoma.I simmered short ribs and mushrooms in broth seasoned with soy sauce to play off the earthy wines. An enrichment of sake and, eventually, delicata squash echoed their fruit. The steaming, soupy meat and vegetables were ladled over boiled soba noodles. With time to spare, I was able to refrigerate the dish overnight so the fat could congeal for easy removal, the benefit of planning.
Provided by Florence Fabricant
Categories dinner, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Place an 8- to 12-quart casserole over medium-high heat. Pat the meat dry and add as many pieces as will fit comfortably, fat side down. Brown on all sides and transfer to a platter. Finish the rest of the meat. When pan is empty, lower heat to medium and sauté onion, garlic and ginger until soft. Stir in cardamom. Add mushrooms and cook until wilted. Stir in sake and soy sauce. Add beef and stock, season with pepper and bring to a boil. Cover and reduce heat to low, simmering until meat is tender, about 2 hours.
- Allow to cool, uncovered, and skim off as much fat as possible (or, if time permits, refrigerate overnight, then discard fat from pot). Remove and discard bones from meat, trim off any gristle and cut chunks of meat in half. Return to pot, bring to a slow simmer and stir in vinegar. Add squash and scallions. Simmer, uncovered, about 10 minutes, until squash is tender.
- Place noodles in big soup bowls and spoon broth, meat and vegetables over. Serve with togarashi on the side.
TANGY BRAISED SHORT RIBS
This bright, sweet and salty recipe for braised short ribs will work with bone-in or boneless meat, as long as the short ribs are thick (at least 1 1/2 inch), and not the thinly sliced Korean style. Seasoning your meat with salt and pepper at least 24 hours in advance will greatly improve the flavor of the finished product. And, if you can spare an extra 24, making them a day ahead of serving will make them even better, with all that braising liquid flavoring the meat as it sits. Finishing with herbs and lemon are hardly a revelation in the braised meat department, but they are especially welcome here. The fresh lemon juice at the end transforms the braising liquid into a bright, brothy, spoonable sauce good enough to drink.
Provided by Alison Roman
Categories meat, main course
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Season short ribs with salt and pepper at least 1 hour (at room temperature) and as much as 48 hours (covered and refrigerated) in advance.
- Heat oven to 300 degrees. Heat 1 tablespoon oil in a large Dutch oven over medium-high. Working in batches, sear short ribs until deeply golden brown on both large flat sides, 4 to 6 minutes per side. Transfer short ribs to a large plate or cutting board and drain all but about 2 tablespoons fat from the pot. Discard remaining fat. Repeat with remaining short ribs. Drain all fat from the pot and carefully wipe out. (No need to wash, just get rid of any scorched bits.)
- In the same pot over medium-high, heat remaining 2 tablespoons oil, and add onions and garlic. Cook, stirring occasionally, until the onions and garlic get a bit of color, 4 to 5 minutes. Add honey and cook, stirring until it starts to bubble furiously, turning a darker amber brown and sticking to the bottom of the pot as it cooks.
- Add vinegar and soy sauce, and, using a wooden spoon or spatula, scrape up the bits on the bottom of the pot. Bring to a strong simmer and cook to reduce by about half, 5 to 8 minutes. Add broth and thyme, and bring to a simmer. Season with salt and pepper and add short ribs back in, bone-side up, making sure they are as submerged in that braising liquid as possible. Cover the pot and place in the oven. Do not look at it or remove the lid for 3 hours. (Nothing bad will happen, promise.)
- After 3 hours, check the short ribs, they should be extremely tender and nearly falling apart, almost having the jiggly texture of a baked custard or Jell-O. (If not, continue roasting another 20 to 30 minutes.) Remove from oven.
- At this stage, you can remove the lid and using a spoon, carefully skim as much of the top layer of fat as possible. Increase oven temperature to 425 degrees, and return the pot to the oven, uncovered, to let the short ribs brown a bit on top and thicken the braising liquid a bit, another 35 to 45 minutes. (Alternatively, you can remove the short ribs from the oven, let them cool at room temperature and place in them in the fridge, overnight. When ready to serve, remove them from the fridge and using a spoon, scrape off the solidified fat on the top layer. Return the short ribs, covered, to a 325-degree oven until totally warmed through, 30 to 40 minutes. Remove the lid and increase temperature to 425 degrees, and continue to cook, uncovered, to let the short ribs brown a bit on top and reduce the braising liquid, another 35 to 45 minutes.)
- Meanwhile, combine parsley and chives in a small bowl and season with flaky salt.
- Remove the short ribs from the oven and serve straight from the pot or transfer them to a shallow bowl or plate with high sides, spooning the braising liquid over. Squeeze lemons over, letting the juice season the braising liquid. Sprinkle with parsley mixture before serving.
STOUT-BRAISED SHORT RIBS
This is one of my best and favorite recipes to make when it gets cold outside. This dish just hugs you. Pair it with some rice or potatoes.
Provided by Stuart O'Keeffe
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Heat 3 tablespoons of the olive oil in a large Dutch oven or pot over high heat. Sprinkle the short ribs generously with salt and pepper on all sides and sear in batches if needed until brown, 4 to 5 minutes per side. Remove the meat from the pot to a large bowl and set aside.
- Add another 1 tablespoon of oil to the pot if needed. Add the onions and garlic to the pot and cook until lightly browned, 3 to 5 minutes. Scrape up any browned bits from the bottom of the pot using a wooden spoon. Add the carrots and celery and let cook for another minute or 2.
- Add the Irish stout to the pot and scrape up the bottom of the pot to remove any more browned bits. Bring to a simmer, then add the beef stock and season with salt and pepper. Return the meat, along with any juices, to the pot. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven until the short ribs are tender and can be shredded easily with a fork, about 2 hours.
- Serve on top of mashed potatoes if desired.
More about "soy braised short ribs with shiitakes recipe by tasty"
SOY-BRAISED SHORT RIBS RECIPE - SOHUI KIM | FOOD & WINE
From foodandwine.com
4/5 (1)Category BeefServings 4-6Total Time 2 hrs 45 mins
- In a large enameled cast-iron casserole, heat the oil. Season the short ribs with salt and pepper. Working in 2 batches, sear over moderately high heat, turning, until browned all over, 5 minutes. Transfer to a plate.
- Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the wine, bring to a boil and simmer until reduced by half, 3 minutes. Stir in the stock, soy sauce, mirin, brown sugar and the 1/2 cup of kimchi. Return the ribs to the casserole bone side up along with any accumulated juices. Bring to a boil, cover and reduce the heat to low. Simmer gently until the ribs are very tender, about 2 hours.
- Transfer the ribs to a shallow serving bowl. Strain and degrease the sauce. Spoon some of the sauce over the ribs and garnish with scallions and sesame seeds. Serve with steamed rice and more kimchi.
SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (99)Estimated Reading Time 2 minsServings 6
- Place a rack in lower third of oven; preheat to 325°. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season short ribs lightly with salt and pepper. Working in batches, cook short ribs, reducing heat as needed to avoid overbrowning, until brown on all sides, 10-12 minutes per batch. Transfer short ribs to a plate; drain all but 1 tablespoon drippings from pot.
- Add shiitake stems, scallion whites, and ginger to pot. (Cover and chill remaining mushrooms and scallions.) Cook, stirring often, until fragrant, about 2 minutes. Add 2 cups broth, soy sauce, sake, brown sugar, star anise, and cinnamon; bring to a simmer.
- Return short ribs to pot, nestling them bone side up in liquid in a single layer. Cover pot, transfer to oven, and braise until ribs are fork-tender, about 2 1/2 hours.
- Using tongs, transfer ribs to a shallow baking dish bone side down. Strain liquid from pot through a fine-mesh sieve into a large measuring cup; discard solids. Skim fat from cooking liquid. Add broth as needed so liquid measures 1 1/4 cups and pour over ribs. Let cool completely, then cover with foil and chill for at least 3 hours. DO AHEAD: Ribs can be cooked 2 days ahead. Keep chilled.
JEAN-GEORGES' SOY-GLAZED BEEF SHORT-RIBS RECIPE - TODAY
From today.com
GALBI JJIM (KOREAN SOYBRAISED BEEF SHORT RIBS) - OLIVEMAGAZINE
From olivemagazine.com
STICKY SOY-BRAISED SHORT RIBS - WAITROSE
From waitrose.com
GINGER AND SOY BRAISED SHORT RIBS RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SAKE-BRAISED SHORT RIBS - RECIPE - FINECOOKING
From finecooking.com
SOY-BRAISED SHORT RIBS - SALT FAT ACID HEAT
From saltfatacidheat.com
BRAISED SHORT RIBS - FOOD DELICIOUS IDEAS | BRAISED SHORT RIBS RECIPE ...
From pinterest.com
BRAISED CHINESE-STYLE SHORT RIBS WITH SOY, ORANGE, AND 5-SPICE …
From seriouseats.com
SWEET & SPICY SOY-BRAISED SHORT RIBS | PUNCHFORK
From punchfork.com
SOY-BRAISED SHORT RIBS AND SHIITAKES - YOUTUBE
From youtube.com
CHINESE-STYLE BRAISED SHORT RIB - TASTETORONTO
From tastetoronto.com
DATE-AND-SOY-BRAISED SHORT RIBS RECIPE | BON APPéTIT
From bonappetit.com
SOY BRAISED SHORT RIBS...MY FAVORITE DISH FROM HAWAII ... - NA …
From notanothercookingshow.tv
COLA-BRAISED SHORT RIBS RECIPE | KITCHN
From thekitchn.com
DATE-AND-SOY-BRAISED SHORT RIBS | PUNCHFORK
From punchfork.com
SAKE SOY BRAISED SHORT RIBS - COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
BRAISED SHORT RIBS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
SIMPLE BRAISED SHORT RIBS - THE HUNGRY HUTCH
From thehungryhutch.com
BRAISED SAKE SOY SHORT RIB | TIMES SUPERMARKET
From timessupermarkets.com
BRAISED BEEF SHORT RIBS - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ASIAN BRAISED SLOW COOKED SHORT RIBS - COOK WITH CAMPBELLS …
From cookwithcampbells.ca
SAMIN’S SOY-BRAISED BEEF SHORT RIBS - JENNIFER MURCH
From jennifermurch.com
DUTCH-OVEN BRAISED SHORT RIBS RECIPE | GOURMET FOOD WORLD
From gourmetfoodworld.com
TANGY BRAISED SHORT RIBS - ALISON ROMAN
From alisoneroman.com
BRAISED SHORT RIBS RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BRAISED BEEF SHORT RIBS | DINNER IDEAS | DINNER RECIPES | TASTE LIFE
From tastelife.tv
SWEET & SPICY SOY-BRAISED SHORT RIBS RECIPE - EATINGWELL
From eatingwell.com
SOY-BRAISED KOREAN SHORT RIBS - CRUMB: A FOOD BLOG
From crumbblog.com
SOY BRAISED BEEF SHORT RIBS - COOKING WITH K
From cookingwithk.net
SHORT RIBS BRAISED WITH GINGER AND SOY - WILLIAMS SONOMA
From williams-sonoma.com
SOY-GLAZED BRAISED SHORT RIBS (SOE KALBI TCHIM) RECIPE - FOOD
From foodandwine.com
SOY-BRAISED BEEF SHORT RIBS – WRITING WITH MY MOUTH FULL
From writingwithmymouthfull.com
BRAISED BEEF SHORT RIBS RECIPE {SLOW COOKED} - TASTY EVER AFTER
From tastyeverafter.com
SOY-BRAISED BEEF SHORT RIB RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BRAISED CHICKEN AND SHIITAKE IN SOY SAUCE RECIPE - DAILY COOKING …
From dailycookingquest.com
KIMCHI BRAISED SHORT RIB PASTA BY ERIC KIM, NEW YORK TIMES STAFF …
From tamronhallshow.com
SOY-BRAISED SHORT RIBS WITH SUGAR SNAP PEAS RECIPE - REAL SIMPLE
From realsimple.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love