Marinated And Braised Short Ribs Recipes

KALBI (MARINATED BEEF SHORT RIBS)

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).

MARINATED AND BRAISED SHORT RIBS

Steps:

• For the marinade: In a large skillet, heat the oil over medium heat. Season the ribs with salt and pepper. Working in batches, if necessary, add ribs to the skillet, and brown on all sides, 8 to 10 minutes per batch. Remove ribs from skillet, and place in a large roasting pan, bone-side down, in a single layer.
• To the same skillet, add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and golden, 20 to 30 minutes.
• Add the wine and thyme. Bring to a simmer, and remove from the heat. Pour over the meat. Cover, and refrigerate for 12 to 24 hours, turning the ribs at least once.
• For the braise: Preheat the oven to 350 degrees. In a large, Dutch-oven, heat the oil over medium heat. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until tender, 20 to 30 minutes. Remove the ribs from the marinade, and place in the Dutch-oven. Strain the marinade over the ribs, discarding the vegetables and herbs. Add the veal stock and thyme. Cover, and transfer to oven. Cook for 1 1/2 hours. Uncover, and cook, basting occasionally with the braising liquid, until the meat is falling off the bones and is well glazed, about 30 minutes more.

SLOW BRAISED BEEF SHORT RIBS

Steps:

• Season the ribs liberally with herbs and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.
• Preheat oven to 375 degrees F.
• Remove ribs from marinade, pour all the wine into a sauce pot, and reduce by half. Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock, bay leaves, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a sauce pot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve.

MOLASSES BRAISED SHORT RIBS

Steps:

• Preheat oven to 425 degrees F. Brush bell pepper with grapeseed oil (reserving the rest of the oil) and roast in oven until charred, about 15 minutes. Remove from oven and place in a covered container or a plastic bag to sweat. Allow oven heat to drop to 350 degrees F.
• Season short ribs with salt and pepper. Heat remaining 2 tablespoons of grapeseed oil in a large saute pan with a lid. Sear short ribs on all sides and remove to a utility platter. In the same pan, saute celery, carrots, and onion until the onion turns translucent. Add beef stock, tomato paste, molasses, rosemary, and thyme, and stir to combine. Return short ribs to pan, cover with a lid or foil and braise at 350 degrees F until the meat falls from the bone, about 1 to 1 1/2 hours.
• While the short ribs are braising, peel the roasted bell pepper and cut julienne.
• Remember to use an oven mitt when you remove the pan from the oven.
• Remove rib meat and bones to a utility platter. Strain the pan juices into a bowl and then return them to the pan over medium-high heat. Create a slurry by whisking 2 tablespoons water into a small bowl of the cornstarch. Whisk the slurry into the pan juices and allow the mixture to thicken.
• Arrange rib meat on a platter and spoon sauce over. Garnish with julienned roasted peppers, and sprinkle with parsley leaves.

MARINATED AND BRAISED SHORT RIBS

Steps:

• For the marinade: In a large skillet, heat the oil over medium heat. Season the ribs with salt and pepper. Working in batches, if necessary, add ribs to the skillet, and brown on all sides, 8 to 10 minutes per batch. Remove ribs from skillet, and place in a large roasting pan, bone-side down, in a single layer. To the same skillet, add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and golden, 20 to 30 minutes. Add the wine and thyme. Bring to a simmer, and remove from the heat. Pour over the meat. Cover, and refrigerate for 12 to 24 hours, turning the ribs at least once. For the braise; Preheat the oven to 350 degrees. In a large, Dutch-oven, heat the oil over medium heat. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until tender, 20 to 30 minutes. Remove the ribs from the marinade, and place in the Dutch-oven. Strain the marinade over ribs, discarding vegetables and herbs. Add the beef stock and thyme. Cover, and transfer to oven. Cook for 1-1/2 hours. Uncover, and cook, basting occasionally with the braising liquid, until the meat is falling off the bones and well glazed, about 30 minutes more.

SOY SAUCE-MARINATED SHORT RIBS WITH GINGER

Steps:

• Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
• Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2-2 hours.
• Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10-15 minutes.
• Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
• Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you'll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.