BEST SALAD WITH SHORT RIBS RECIPES
SHORT RIBS WITH CUCUMBER AND ORANGE SALAD RECIPE | MYRECIPES
Short ribs are typically braised, but they also hold up beautifully over low heat on the grill--the technique is a real game-changer. So, too, is the lightly charred orange, peel and all: fragrant, fruity, and removed of most of its bitterness.
Provided by Keith Schroeder
Total Time 4 hours 0 minutes
Yield Serves 4 (serving size: about 3 ounces meat and 3/4 cup salad)
Number Of Ingredients 18
Steps:
- Combine first 6 ingredients. Pat ribs dry; rub with spice mixture. Refrigerate for 30 minutes.
- Heat grill to medium heat.
- After preheating, turn left burner off (leave right burner on). Coat grill rack with cooking spray. Arrange ribs on left side of grill rack; grill, covered, 3 hours or until tender and a thermometer registers 200° (maintain grill temperature at 325°). Place ribs on a cutting board; cover loosely with foil. Let stand 10 minutes.
- Increase grill temperature to high. Place orange slices on right side of grill rack; cook 3 to 4 minutes on each side or until charred. Cool slightly; coarsely chop. Combine orange and next 8 ingredients (through grated garlic) in a large bowl.
- Cook rice in a skillet over medium heat for 2 to 3 minutes or until the color of toast, stirring frequently. Place rice in a spice grinder or mortar; finely grind.
- Remove rib meat from bones; discard bones. Cut meat into thin slices. Place cucumber mixture on a platter; top with rib meat. Sprinkle with ground rice.
Nutrition Facts : Calories 345 calories, CarbohydrateContent 31 g, CholesterolContent 89 mg, FatContent 12.2 g, FiberContent 5 g, ProteinContent 30 g, SaturatedFatContent 5.2 g, SodiumContent 609 mg
ASIAN SHORT RIBS WITH HERB SALAD RECIPE | BBC GOOD FOOD
A Thai-style beef recipe that's made in a pressure cooker - the meat becomes melt-in-the-mouth in its rich sauce.
Provided by Barney Desmazery
Categories Main course
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 19
Steps:
- In a mini chopper, make a paste with the ginger, coriander stalks, onion and garlic, then set aside. Heat the oil in the pressure cooker pan and brown the meat well on all sides, then remove. Fry the paste for 2-3 mins with 1 tsp golden caster sugar. Return the ribs to the pan and add the soy sauce, star anise, oyster sauce and enough chicken stock to just cover the ribs.
- Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan. Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side.
Nutrition Facts : Calories 504 calories, FatContent 40 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 2 grams fiber, ProteinContent 26 grams protein, SodiumContent 2.9 milligram of sodium
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The salsa for these tacos is inspired by salsa negra, a deeply flavored, bittersweet salsa made from fried morita chiles and piloncillo. Instead, we create a quick pantry salsa by blending easy-to-find canned chipotle chiles in adobo along with brown sugar, charred garlic, and vinegar to give similar smoky, sweet, and bitter flavors. Use up any leftover chipotles in adobo in vegetarian chili or chicken tinga tostadas. The simple cilantro-lime cabbage slaw adds cool crunch against the rich meat and chipotle heat. Short ribs aren’t just for braising. Boneless short ribs in particular can be grilled like steak, but be sure to cook them to medium doneness, just long enough to render fat and tenderize, without letting them overcook or toughen. A 20-minute rest is ideal for keeping them juicy.
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