Beef Essentials Asian Seasoned Short Ribs Recipes

ASIAN BEEF SHORT RIBS

Steps:

• Light your charcoal. While it is getting hot, mix salt and pepper and rub into meat. Then massage in the garlic. Add the vermouth and soy sauce and mix again. Let marinate 20 to 30 minutes. Place the short ribs on the grill and cook until desired doneness.

BEEF ESSENTIALS: ASIAN SEASONED SHORT RIBS

Steps:

• 1. PREP/PREPARE
• 2. THE SAUCE
• 3. Gather your Ingredients (mise en place).
• 4. Cut the lemon grass into several sections, and them smash with a kitchen hammer, or heavy-bottom pan.
• 5. Add all the ingredients for the sauce into a small saucepan, over medium heat.
• 6. Bring the sauce up to a light simmer, continue simmering for 5 minutes, and then remove from the heat, and reserve.
• 7. THE RIBS
• 8. Gather your ingredients (mise en place).
• 9. Add the grapeseed, and sesame oil to a heavy-bottom, ovenproof pot, over medium-high heat.
• 10. Chef's Note: This pot will be going into the oven, so it needs a tight-fitting lid.
• 11. While the oil is heating up, pat the beef short ribs dry with a paper towel.
• 12. Add the short ribs in batches to hot oil, and brown all sides.
• 13. Chef's Note: If you want to kick this dish up a bit, use hot sesame oil; instead of regular.
• 14. Chef's Tip: Don't overcrowd the pan, you'll wind up steaming the ribs; instead of searing them. You want a nice sear.
• 15. Place a rack in the bottom position, and preheat the oven to 275f (135c).
• 16. Remove from the heat, and return all the short ribs to the pot, bone side up.
• 17. Pour the reserved sauce over the ribs.
• 18. Return the pot to medium heat, and bring the liquid up to a simmer.
• 19. Tightly cover, and place into the preheated oven, until the short ribs are fork tender, about 2.5 - 3 hours.
• 20. Remove the short ribs from the pot, strain the sauce, and defat.
• 21. Add the strained/defatted sauce to a small saucepan, bring up to a light simmer, and add the lime juice. Then remove from the heat.
• 22. Chef's Tip: If you want a thicker sauce, take a tablespoon of flour, or cornstarch, and mix with a bit of water to make a slurry, then add it to the simmering sauce.
• 23. PLATE/PRESENT
• 24. Serve home style with the ribs, rice, and sauce in separate bowls, or plate the ribs over rice, drizzle on some sauce, and sprinkle with some toasted sesame seeds. Enjoy.
• 25. Chef's Tip: You might want to have some additional tamari sauce, and sesame oil on hand for your guests to use.
• 26. Keep the faith, and keep cooking.

ASIAN-STYLE BRAISED SHORT RIBS

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 SHORT RIBS WITH ASIAN FLAVORS

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.