Soy Braised Short Ribs With Shiitakes Food

SOY-BRAISED SHORT RIBS WITH SHIITAKES RECIPE BY TASTY

Steps:

• Generously season the short ribs all over with salt and pepper. Let sit at room temperature while you prepare the rest of the ingredients.
• Add the dried shiitake mushrooms to a large heatproof bowl and pour in enough boiling water to cover. Cover with plastic wrap and let soak for 1 hour.
• Preheat the oven to 350˚F (180˚C).
• Heat the canola oil in a large Dutch oven over medium-high heat until almost smoking. Working in 2 batches, sear the short ribs on all sides until deeply browned and crispy, about 10 minutes total. Remove the ribs from the pot and transfer to a plate.
• To pan with excess oil and beef fat, add the onion, Asian pear, ginger, scallions, and garlic, then cook over medium heat, stirring occasionally, until softened and slightly browned, about 10 minutes.
• Add the rice wine and stir to scrape up any browned bits from the bottom of the pot.
• Add the drained shiitake mushrooms, 1 cup (240 ml) of the shiitake soaking liquid, the sugar, light and dark soy sauces, gochujang, mirin, and sesame oil. Stir and bring to a boil.
• Nestle the short ribs back into the sauce, cover, and braise in the oven for 3 hours, or until the short ribs are tender enough to fall off the bone.
• Serve the short ribs over rice with the braising liquid spooned on top. Top with kimchi, sliced scallions, and toasted sesame seeds.
• Enjoy!

SOY-BRAISED SHORT RIBS WITH SHIITAKES

Steps:

• Place a rack in lower third of oven; preheat to 325°. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season short ribs lightly with salt and pepper. Working in batches, cook short ribs, reducing heat as needed to avoid overbrowning, until brown on all sides, 10-12 minutes per batch. Transfer short ribs to a plate; drain all but 1 tablespoon drippings from pot. Add shiitake stems, scallion whites, and ginger to pot. (Cover and chill remaining mushrooms and scallions.) Cook, stirring often, until fragrant, about 2 minutes. Add 2 cups broth, soy sauce, sake, brown sugar, star anise, and cinnamon; bring to a simmer. Return short ribs to pot, nestling them bone side up in liquid in a single layer. Cover pot, transfer to oven, and braise until ribs are fork-tender, about 2 1/2 hours. Using tongs, transfer ribs to a shallow baking dish bone side down. Strain liquid from pot through a fine-mesh sieve into a large measuring cup; discard solids. Skim fat from cooking liquid. Add broth as needed so liquid measures 1 1/4 cups and pour over ribs. Let cool completely, then cover with foil and chill for at least 3 hours. DO AHEAD: Ribs can be cooked 2 days ahead. Keep chilled. Preheat oven to 350°. Bake short ribs, covered, until heated though, about 25 minutes. Remove 1/2 cup liquid from baking dish; set aside. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat and cook shiitake caps until brown and tender, about 3 minutes. Add reserved braising liquid and all but 1 tablespoon scallion greens and season with salt. Place cooked noodles on a large, deep platter. Arrange short ribs on top of noodles; drizzle sauce from dish over. Spoon mushrooms with sauce over. Sprinkle with remaining scallion greens.

SOY SAUCE-MARINATED SHORT RIBS WITH GINGER

Steps:

• Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
• Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2-2 hours.
• Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10-15 minutes.
• Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
• Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you'll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.

SOY BRAISED SHORT RIBS WITH SHITAKES

Steps:

• oven 325 lowest rack heat oil med high heat. Season ribs with s&p brown in batches,lower heat to avoid too brown. cook 10-12 min per batch. Add shitake stems, scallion whites and ginger. (cover and chill remaining much and scallions) Cook, stir often about 2 min. Add 2 cups broth, soy, sake, sugar, anise and cinnamon; bring to a simmer. Return ribs to pot, nestling them bone side up in liquid in single layer. Cover pot, braise in oven until fork-tender, about 2 1/2 hrs. Transfer ribs to shallow baking dish bone side down. Strain liquid from pot through a fine sieve into a lg measuring cup; discard solids. Skim fat from cooking liquid. Add broth as needed so liquid measure 1 1/4 cups and pour over ribs. Cool completely, then cover with foil and chill for at least 3 hours. Can be made to this point up to 2 days ahead. Bake ribs, covered at 350 degrees until heated through about 25 min. Remove 1/2 cup liquid from baking dish; set aside. Heat remaining 2 T oil in a lg skillet over med - high heat and cook shitake caps until brown and tender, about 3 min. Add reserved braising liquid and all but 1 T scallion greens and season with salt. Place cooked noodles on a large deep platter. Arrange short ribs on top of noodles; drizzle sauce from dish over. Spoon mushroom with sauce over. Sprinkle with remaining scallion greens.

BRAISED BEEF SHORT RIBS WITH SHERRY & SHIITAKE

Steps:

• Preheat oven to 325ºF. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.
• In the same pot, add onion, reduce heat to medium and sauté until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
• Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
• Remove from heat and transfer short ribs on a plate while working on sauce.
• Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.