Speedy Short Rib Recipes

QUICK & EASY SHORT RIBS

Steps:

• Preheat oven to 350 degrees.
• Combine all the herbs and spices in a bowl and set aside.
• Heat a large Dutch oven over medium high heat. When it's hot, add the oil.
• Liberally season the ribs with salt and then brown them in batches and set aside.
• Reduce heat to medium low and add the onions.
• Cook the onions for a few minutes until they just start to brown.
• Add half of the garlic and cook for another minute.
• Return short ribs to the pot. Try to keep the bone-side facing down.
• Sprinkle the spice mixture over the meat. If you don't mind getting your hands dirty, you can rub the mixture evenly over each rib.
• Sprinkle remaining garlic over the top of the ribs.
• Add enough beef stock to cover the ribs about 1/2 to 2/3 the way up their sides.
• Cover, place in the oven and braise for 2-2 1/2 hours.
• While the ribs are cooking, make the potato and parsnip puree. Fill a medium pot with cold water and add some salt.
• Add the potatoes and parsnips and set on the stove over medium high heat.
• When the potatoes have cooked, drain off the water, add the butter, sour cream and milk and puree with an immersion blender. You could also do this in a food processor. Mashing by hand works too, but the parsnips require a bit more elbow grease to get properly mashed.
• Season with salt and pepper. Cover and set aside.
• Test the ribs with a fork to see if they are done. They should be very tender and just about falling off the bone. You should be able to easily slide the rib off the bone, but you don't want to cook it so much that the connective tissue surrounding the bone completely dissolves.
• Place the ribs on a platter and cover with foil.
• Strain the cooking liquid into a large measuring cup and skim off the fat.
• Add the sauce to a small pot. You have a few choices here. If you are satisfied with the flavor and viscosity, you can leave the juice as is and adjust the seasoning. If you prefer a more concentrated flavor, you can reduce the sauce by boiling. If you like a thicker sauce, you can whisk in a bit of flour while reducing until you get the sauce thickened to your liking.
• To serve, make a bed of the pureed potatoes and parsnips on a large plate or in a shallow bowl. Place one rib, with bone, in the middle of the bed. Pour sauce over the meat and sprinkle with parsley for garnish.

QUICK SHORT RIB STEW

Steps:

• Heat a large skillet over medium-high heat. Place 1/2 cup of flour in a heavy plastic bag or large bowl; add the ribs and toss until completely coated. Pour the oil into the preheated pan, heat until shimmering. Shake any excess flour off of the ribs, then add them to the hot oil. Brown well on all sides without burning, about 10 minutes.
• While the ribs are browning, stir together the hot water and bouillon cubes in a pressure cooker until dissolved. Using tongs, remove the ribs from the skillet, and place into the pressure cooker. Seal according to manufacturer's directions and cook for 25 minutes.
• After 25 minutes, release pressure, and open cooker according to manufacturer's directions. Pour in the canned tomatoes, garlic, onion, and carrots. Simmer, uncovered until the vegetables are tender, about 20 minutes. Meanwhile, cook the diced potatoes in enough water to cover until tender, about 20 minutes.
• Remove the meat to a serving platter. Stir together 3 tablespoons of flour with 1 cup of water. Stir into the vegetables, and cook until the sauce thickens, about 5 minutes.
• Drain the cooked potatoes, and add to the stew along with the can of peas. Heat until warmed through, then season to taste with salt and pepper.

SIMPLE BEEF SHORT RIBS

Steps:

• Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
• Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

QUICK COOK KOREAN SHORT RIBS

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.

SPEEDY SHORT RIB RECIPE

Steps:

• Cook ribs in pressure cooker on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from cooker; cover to keep warm. Add onions and mushrooms to cooker; cook and stir 5 min.
• Blend A. 1. and chiles in blender until smooth; pour into medium bowl. Add 1 drained can beans, 1 undrained can beans, and tomatoes; mix well.
• Add ribs to vegetables in cooker; top with bean mixture. Lock pressure cooker lid in place; cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 30 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in parsley.