Chinese Short Ribs Food

CHINESE-STYLE BRAISED SHORT RIB

Steps:

• Preheat oven to 375˚F. You will need a frying pan, baking tray and a dutch oven, crock pot or a deep stovetop pot.
• In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, sesame oil and stock/water until combined. Set aside.
• Season short ribs with salt and pepper and coat with flour.
• In a frying pan over medium-high heat, warm oil.
• Add garlic, ginger and star anise to frying pan and cook, stirring until fragrant, about 5 minutes. Remove and set aside.
• Working in batches, add the flour coated short ribs and sear in the frying pan until all sides are browned. Remove ribs to a plate and set aside.
• Place garlic, ginger and spices into a crock pot, dutch oven or stovetop pot.
• If using a crock pot: put all ingredients (spices, wet ingredients, seared beef) into crock pot, turn on low and cook for ~4-6 hours or turn to high and cook for ~3-4 hours until the sauce has reduced and beef is tender.
• If using a dutch oven, or deep stovetop pot: stir in combined mixture of soy sauce, rice wine, hoisin sauce, sesame oil, sugar and water/stock and bring to a boil.
• Return ribs to pan and bring to a simmer for about 10 minutes.
• If using a dutch oven: cover and transfer to oven to cook (reduce oven to 325˚F), turning occasionally, until meat pulls easily with your fork, about 2 hours. If using deep stovetop pot: turn element to low heat and simmer for ~2 hours, watching for tenderness of meat and liquid level in case short ribs need more or less time.
• Once tender, transfer the ribs to a platter and cover to keep warm.
• For the glaze, remove 1 cup of braising liquid and skim off as much fat as possible from the surface.
• Place the braising liquid in a sauce pan and cook on high heat until syrupy, about 15 minutes.
• Divide the ribs among individual plates with rice and other veggies, spoon the glaze over the ribs and garnish with green onion.

CHINESE SPARERIBS

Steps:

• In a shallow glass dish, mix together the hoisin sauce, ketchup, honey, soy sauce, sake, rice vinegar, lemon juice, ginger, garlic and five-spice powder. Place the ribs in the dish, and turn to coat. Cover and marinate in the refrigerator for 2 hours, or as long as overnight.
• Preheat the oven to 325 degrees F (165 degrees C). Fill a broiler tray with enough water to cover the bottom. Place the grate or rack over the tray. Arrange the ribs on the grate.
• Place the broiler rack in the center of the oven. Cook for 40 minutes, turning and brushing with the marinade every 10 minutes. Let the marinade cook on for the final 10 minutes to make a glaze. Finish under the broiler if desired. Discard any remaining marinade.

CHINESE FIVE SPICE SHORT RIBS - CROCK POT

Steps:

• Slice the onion and put it into a slow cooker.
• Season the short ribs with garlic salt and pepper.
• Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
• In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on low for 8 to 9 hours.

SLOW COOKER ASIAN SHORT RIBS

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.

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.

EASY BBQ SHORT RIBS MARINADE

Steps:

• Remove short ribs from package, rinse off (I like to trim most of the fat off the ribs).
• Place sugar, water and soy sauce in pan, mix until sugar dissolves.
• Add ribs, crushed garlic, oil and sliced ginger (if liquid does not cover ribs add a little more water).
• Marinate in the refrigerator for at least 4 hours or for best results overnight.

CHINESE SHORT RIBS (CROCK POT)

Steps:

• Season ribs with salt and pepper.
• Heat oil in a large skillet over medium-high heat and add half of ribs.
• Cook, turning often, until browned on all sides, about 10 minutes.
• Transfer to a slow cooker.
• Repeat with remaining ribs.
• Add onion, ginger and garlic to skillet. Cook over medium heat, stirring, until onion is slightly softened, 3 to 5 minutes.
• Stir in flour and cook for 2 minutes. (Mixture will be very dry.)
• Add soy sauce and broth. Increase heat to high and bring to a simmer, stirring to pick up browned bits.
• Pour over ribs and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
• Transfer ribs to a platter and cover to keep warm.
• Strain cooking liquid into a saucepan and bring to a boil over high heat. Boil until liquid has thickened slightly, 10 to 15 minutes.
• Season with salt and pepper.
• Ladle sauce over ribs.
• Serve hot with vegetables and steamed white rice, if desired.

CHINESE BRAISED SHORT RIBS

Steps:

• Slice the onion and put it into a slow cooker.
• Season the short ribs with lemon pepper and garlic salt. Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
• In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
• Cook's Note: Five-spice powder is a blend of ground spices used extensively in Chinese cooking. It usually consists of cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns. It can be found in the spice section of the grocery store.