Beef Short Rib Rice Bowls Recipes
STEAK MARINADE (NYT BEEF SHORT RIB RICE BOWLS)
Categories Beef
Number Of Ingredients 9
Steps:
- marinate up to overnight as desired.
BEEF SHORT RIB RICE BOWLS
Inspired by galbi, or Korean barbecued short ribs, this recipe takes a sharp turn away from the traditional sweet, fruity treatment and instead skews savory, with warm spices like cumin, coriander and turmeric. Meaty short ribs generally require a lengthy cook time, but slice them thinly off the bone and they'll tenderize quickly when seared on the stovetop-or you could use slivers of skirt steak or hanger steak instead. The skinny strips also have a higher surface area, which means they'll quickly soak up the flavors of the marinade. Rice is the perfect canvas for the meat, and celery and lettuce balance out the bold flavors with lightness and crunch.
Provided by Sue Li
Categories dinner, easy, meat, main course
Time 8h15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine short ribs, soy sauce, ginger, sugar, garlic, coriander, cumin, turmeric, red-pepper flakes and 1 teaspoon kosher salt in a medium bowl and toss to coat. Cover, transfer to the fridge and let marinate for 5 minutes or up to 8 hours, if desired.
- Heat oil in a large skillet over medium. Working in batches, cook meat until browned all over, about 3 minutes per side.
- Divide rice and short ribs among bowls. Top with lettuce, celery and cilantro. Serve with lime wedges for squeezing on top.
Nutrition Facts : @context http, Calories 1062, UnsaturatedFat 19 grams, Carbohydrate 160 grams, Fat 30 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 10 grams, Sodium 818 milligrams, Sugar 3 grams, TransFat 1 gram
GINGERED SHORT RIBS WITH GREEN RICE
I love the flavors of Korean cuisine, so I created short ribs for the slow cooker. The dish is beautiful, too! - Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 8h35m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, whisk the first 7 ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top., Cook, covered, on low 8-10 hours or until meat is tender., Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime zest., Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.
Nutrition Facts : Calories 444 calories, Fat 12g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 714mg sodium, Carbohydrate 56g carbohydrate (14g sugars, Fiber 5g fiber), Protein 24g protein.
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- Stir together white part of scallions, pear, soy sauce, vinegar, ginger, oil, and 1/2 teaspoon sriracha in medium bowl. Add short ribs and toss until coated evenly. Let stand at room temperature about 15 minutes, tossing occasionally.
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