ASIAN-STYLE BONELESS BEEF SHORT RIBS
One of the keys to pressure-cooker success is using enough moisture to cook the food through and keep the pan from scorching but also to provide good flavor that isn't too diluted. We decided an Asian-style sauce made with hoisin, soy sauce, and sherry would do a good job of accomplishing both goals for boneless beef short ribs. After 35 minutes under pressure, the meat was cooked through and had released its juices to create an intensely flavored sauce. It was more sauce than we would have gotten using a conventional stovetop or oven method since there was no evaporation from the pot, but we didn't mind having extra sauce on hand-mixed with some scallion greens and cilantro, it made an excellent match for a big bowl of steamed white rice.
Provided by America's Test Kitchen
Categories Main Course
Number Of Ingredients 10
Steps:
- BUILD FLAVOR: Cook oil, garlic, and ginger in pressure-cooker pot over medium-high heat until fragrant, about 1 minute. Stir in hoisin sauce, soy sauce, sherry, scallion whites, and cayenne, then add beef.
- HIGH PRESSURE FOR 35 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over mediumhigh heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.
- NAT URALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
- BEFORE SERVING: Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce into small bowl. Stir scallion greens and cilantro leaves into sauce and serve with ribs.
Nutrition Facts : Calories 133 kcal, Carbohydrate 12 g, Protein 6 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 725 mg, Sugar 6 g, ServingSize 1 serving
ASIAN BARBECUED SHORT RIBS
Here in beef country, we find all sorts of different ways to serve beef. A former boss of mine, who owned a midwestern meat plant, gave me this recipe. It was an immediate hit with my family! The soy sauce, ketchup, brown sugar, ginger and other seasonings make a terrific barbecue sauce for the ribs.
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, brown ribs in oil on all sides in batches. Remove ribs; set aside. In the same pan, saute onion until tender, 2 minutes. Return ribs to the pan. , Combine the ketchup, 1/2 cup water, soy sauce, lemon juice, brown sugar, mustard, ginger, salt, pepper and bay leaf; pour over ribs. , Cover and bake at 325° until ribs are tender, 1-3/4 to 2 hours. , Remove ribs and keep warm. Discard bay leaf. Skim fat from pan drippings. In a small bowl, combine flour and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with ribs. If desired, top with green onions and sesame seeds.
Nutrition Facts : Calories 240 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 854mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 20g protein.
SLOW COOKER ASIAN SHORT RIBS
An alternative to traditionally oven-braised short ribs, these slow-cooker, fall-of-the-bone short ribs are Asian-flavored, incredibly tender, and perfect for a cold winter evening.
Provided by Diana71
Categories World Cuisine Recipes Asian
Time 4h20m
Yield 6
Number Of Ingredients 14
Steps:
- Season short ribs with salt and pepper on both sides.
- Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
- Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
- Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
- Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
- Pour sauce over short ribs and sprinkle sliced green onions on top.
Nutrition Facts : Calories 669.6 calories, Carbohydrate 13.7 g, Cholesterol 116.2 mg, Fat 55.1 g, Fiber 0.5 g, Protein 28.4 g, SaturatedFat 22.5 g, Sodium 1332.9 mg, Sugar 9.7 g
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.
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.
CROCK POT ASIAN-STYLE SHORT RIBS
Very tender chunks of meat with a great Asian flavor that will melt in your mouth. Not too spicy, but you can add more pepper if you like it hotter. You can buy five-spice powder, a spice much like star anise, in most Oriental markets. Goes great with rice and steamed or stir-fried veggies for a nice Asian meal.
Provided by PalatablePastime
Categories Meat
Time 8h25m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Place flour, black pepper, and cayenne pepper in a plastic bag.
- Dredge ribs in flour mixture.
- Brown ribs in oil in a large skillet.
- Place ribs in the bottom of a crock pot and place chopped onion and chopped carrot around the ribs.
- Mix together soy sauce, sherry, brown sugar, ginger, and five-spice powder in a bowl.
- Pour liquid into crock pot over meat, cover and cook on low for 8 hours.
- Discard cooking liquid and vegetables.
- Serve meat with rice.
ASIAN GRILLED SHORT RIBS
Make and share this Asian Grilled Short Ribs recipe from Food.com.
Provided by Rita1652
Categories Fruit
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice into meat (not through) about every 1/2 inch.
- Rub in brown sugar and marinate for 1 hour at room temperature.
- In a bowl mix together rest of ingredients.
- Spread mixture onto ribs and refrigerate for 1 hour more.
- Place ribs on a hot grill for 5 minutes per side.
- Let rest for 10 minutes and serve with rice.
Nutrition Facts : Calories 2117.5, Fat 187.2, SaturatedFat 74.7, Cholesterol 344.7, Sodium 3251.2, Carbohydrate 31.2, Fiber 3, Sugar 19.4, Protein 76
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