Quick Easy Short Ribs Food

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.

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 & 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.

EASY BBQ SHORT RIBS

Steps:

• Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve.

FAST AND EASY SLOW-COOKED SHORT RIBS

Steps:

• Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
• Cook on Low for 8 to 10 hours.

SIMPLE SHORT RIBS - CROCK POT

Steps:

• Preheat oven to 400°F degrees.
• Lay short ribs on a rack in a roaster; sprinkle with salt and pepper to taste.
• Roast for 20 minutes until well browned and fat has drained into the pan.
• In the meantime, peel and cut onions in half. Veggie spray the bowl of the crock pot, place the onions cut side down on the bottom of the crock pot. Sprinkle with salt and pepper to taste. Pour the beef broth over and spread half of the tomato sauce on top of the onions. Remove short ribs from oven; cut each strip in half and lay on top of the onion/tomato in crock pot.
• Sprinkle the smashed garlic over and spread the remaining tomato sauce over the ribs.
• Cook on high for 2 hours, reduce heat to low and cook for about 3 hours, until the meat is tender.
• Serve over mashed potatoes, rice or noodles with veggies on the side.

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.