SLOW COOKER SHORT RIBS WITH CHINESE FLAVORS
Slow cookers get a bad rap in the world of accomplished chefs, but Mark Bittman loves his. He calls it his "Monster of Braising," and he claims to use it every day. Here is his recipe for braised short ribs with soy sauce, honey, cinnamon, star anise and ginger.
Provided by Mark Bittman
Categories dinner, soups and stews, main course
Time 5h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
- If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.
Nutrition Facts : @context http, Calories 1047, UnsaturatedFat 44 grams, Carbohydrate 18 grams, Fat 90 grams, Fiber 2 grams, Protein 39 grams, SaturatedFat 39 grams, Sodium 1877 milligrams, Sugar 13 grams
SLOW COOKER ASIAN BEEF SHORT RIBS
Steps:
- Gather the ingredients.
- Place short ribs in slow cooker. Add brown sugar, soy sauce, chili garlic sauce, and water.
- Cover and cook on low for 7 to 9 hours, turning once halfway through to ensure all sides of the ribs soak up sauce.
Nutrition Facts : Calories 588 kcal, Carbohydrate 17 g, Cholesterol 177 mg, Fiber 0 g, Protein 42 g, SaturatedFat 18 g, Sodium 1458 mg, Sugar 15 g, Fat 39 g, ServingSize 3 to 4 pounds (4 servings), UnsaturatedFat 0 g
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.
CHINESE BBQ RIBS WITH HOISIN SAUCE
Provided by Elaine
Time 5h
Number Of Ingredients 15
Steps:
- Pre-soak the ribs with clean water for 30 minutes. During the process, the clean water turns slightly pink or red. Change the water once after the first 10 minutes. Then drain completely.
- Whisk all of the marinating sauce in a bowl. Pour the marinating sauce to the ribs. Set aside for at least 4 hours or overnight in fridge.
- Get a lined baking sheet, place only the ribs in. Wrap the ribs with foil paper. Pre-heat oven to 180 degree C.
- Place the baking sheet in the middle rack and roast for 40 minutes (depending how soft you want the ribs to be). Take the upper foil off and then brush the honey water. Rise the oven temperature to 200 degree C. Continue roasting for around 10 minutes until well colored.
KOREAN BEEF SHORT RIBS (GALBI JJIM)
Complete with a sweet and spicy chili garlic sauce marinade, our Korean Beef Short Ribs recipe is irresistible! It takes 15 minutes or less to prep. A perfect, easy dinner recipe!
Provided by Isabel Laessig
Categories Main Course
Time 3h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Mince 6 cloves garlic and 8 scallions and peel 1-inch ginger. Set it aside. In a bowl, combine 2 Tbsp. chili garlic sauce, 1½ tsp. sesame oil, ¼ cup low-sodium soy sauce, ¼ cup brown sugar, and 4 tsp. rice vinegar. Whisk until combined.
- Place the short ribs in a bowl. Sprinkle with ¼ cup flour and toss until coated. Heat a cast iron Dutch oven or large heavy-bottomed pan to medium-high on the stove top. Add 1 Tbsp. olive oil. Once hot, add half of the short ribs along with a pinch of salt and pepper. Saute for 3-4 minutes per side until seared, then remove and set aside. Repeat to sear all ribs.
- Turn the heat to medium and add another Tbsp. of olive oil. Add the minced garlic and onions to the pan, then grate 1-inch ginger. Saute for 2-3 minutes. Stir often.Return the short ribs to the pan and pour the sauce over top along with 1 cup beef broth. Stir together and completely submerge the ribs in the liquid.
- Cover and bake for 1 hour. Remove and add ½ cup beef broth, then cook for another hour. Finally, remove and add another ½ cup beef broth. Cook for another 30 minutes.
Nutrition Facts : Calories 925 kcal, Carbohydrate 26 g, Protein 79 g, Fat 54 g, SaturatedFat 19 g, Cholesterol 234 mg, Sodium 1727 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
BEEF SHORT RIBS WITH ASIAN FLAVORS
Categories Pressure Cooker Onion Dinner Vinegar Dried Fruit Prune Beef Rib Fall Sesame Soy Sauce Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
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.
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BEEF SHORTRIBS WITH ASIAN FLAVORS RECIPE | BON APPéTIT
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Servings 6
- 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.
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- Using a large mixing bowl, place the beef short ribs in the bowl and add the garlic powder, onion powder, ground ginger, pepper and salt and rub this mixture all over the short ribs. Place the rack insert into the inner cooker pot of your instant pot and pour in 1 cup of water.
- Combine the ingredients for the glaze in a small saucepan over medium heat, whisking until smooth and thickened, about 5 minutes.
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- Rub all sides of short ribs with salt and pepper and Chinese 5 spice. Let sit room temperature for 30 minutes. Prepare remaining ingredients while you wait.
- Preheat oven to 325 degrees. Heat oil in Dutch oven (or other oven safe pan) over medium-high heat. Add short ribs and cook 1-2 minutes on all sides until golden and browned. Remove and set aside.
- Add carrots, onions, garlic and ginger. Sauté for 4 minutes until vegetables are slightly softened.
BRAISED SHORT RIBS WITH CHINESE FLAVORS RECIPE - LOS ...
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Servings 6Estimated Reading Time 8 minsCategory MAINS, HEALTHYTotal Time 3 hrs
- Dry the ribs with paper towels and season very lightly with salt and generously with pepper. Heat the oven to 325 degrees.
- Heat the oil over medium-high heat in a Dutch oven or a heavy, flame-proof casserole large enough to hold all the ribs in no more than two layers. When the oil is hot, brown the ribs on all sides in batches without crowding, removing them to a platter as they brown. Add more oil if necessary with successive batches.
- While the ribs are browning, combine the soy sauce, vermouth, brown sugar and tomatoes in a bowl and stir until blended. Add the star anise and two-thirds cup water and mix well. Set aside.
- When all the ribs are browned, pour off the fat and reduce the heat to low. Add the garlic, ginger and 2-inch-long scallions to the pan, alternately tossing and pressing against the bottom of the pan for 1 minute to bring out the flavor. Return the ribs to the pan and pour the soy mixture over them. Bring to a simmer and cover.
FIVE-SPICE SHORT RIBS WITH GINGER AND CILANTRO - FOOD & WINE
From foodandwine.com
Servings 4Total Time 3 hrs 30 minsCategory Beef
- In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
- Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.
SLOW COOKER ASIAN BEEF SHORT RIBS - FIVEHEARTHOME
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5/5 (2)Total Time 8 hrs 10 minsCategory Main CourseCalories 425 per serving
- Place short ribs at the bottom of the slow cooker. In a medium bowl, whisk together soy sauce, beef broth, honey, ginger, garlic, and black pepper. Pour over ribs. Cover and cook on low for 8 hours (or high for 4 hours), or until beef is tender.
- Remove ribs from cooking liquid. Skim and discard oil/melted fat from the top of the cooking liquid. Stir sesame oil into the cooking liquid and return ribs (*or rib meat; see notes below) to the slow cooker, reheating for a few minutes until warm.
- Serve beef ribs and sauce over hot cooked rice or rice noodles. Garnish with chopped green onions and/or toasted sesame seeds, if desired.
CHINESE BEEF SHORT RIBS (INSTANT POT, CROCK POT, 10 MINUTE ...
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- Place short ribs into crock pot. Top with all remaining ingredients. Cook on low for 8-10 hours. Serve.
- For an easy vegetable side dish, bake winter squash for Paleo and GAPS (such as butternut or kabocha) until very tender OR roast/steam cauliflower for Keto and Low Carb; add enough of the finished Chinese cooking sauce to create a mashed potato consistency by puréeing in food processor, high powered blender or by mashing and stirring by hand. Serve ribs over mashed/puréed squash/cauli with a bit of sauce poured over all. Also add a side of quickly sautéed or roasted greens (broccoli, Brussels sprouts, spinach or collards) to make the plate pretty and complete.
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- Black Garlic Braised Short Rib Poutine: Canadian comfort food gets a touch of Asian influence with the addition of sweetly flavored black garlic. (via Spoon Fork Bacon)
- Short Rib Tacos With Orange BBQ Sauce and Spicy Orange Cucumber Salsa: A playful combo of flavors and textures are tucked inside corn tortillas to create these SoCal-inspired tacos.
- Wine-braised Beef Short Ribs With Rosemary and Bacon Sweet Potatoes (Paleo): Port stands in for the usual red wine in this braise that’s just a touch sweeter than the rest.
- Spicy Porter Short Rib Chili: Upgrade your ground chuck to short ribs and you’ll have an even more indulgent bowlful of rich beer- and chipotle-boosted chili to warm up with.
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- Crockpot Curried Thai Short Rib Lettuce Wraps With Peanut Sauce + Mango Salsa: Whip out the ol’ weeknight wonder and cook up these amazing lettuce wraps tonight.
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