BRAISED FLANKEN SHORT RIBS RECIPE RECIPES

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5-SPICE CHICKEN TERIYAKI | MYOTO RECIPE | RACHAEL RAY



5-Spice Chicken Teriyaki | MYOTO Recipe | Rachael Ray image

Rachael kicks off the weekend with a quick and easy chicken teriyaki flavored with 5-spice powder + served with rice and a green veg.

Provided by Rachael Ray

Number Of Ingredients 22

1/3 cup EACH light soy sauce and dark soy sauce
2 tablespoons light brown sugar
2 inches ginger root
peeled and grated or minced
4 cloves garlic
grated or finely minced
1 tablespoon toasted sesame oil
1 tablespoon 5-spice powder
2 teaspoons coarsely ground Sichuan peppercorns or coarse black pepper (Sichuan pepper is in 5-spice powder
but we are bumping it up here)
1/8 teaspoon smoked cinnamon
optional (cinnamon is in 5-spice powder
but this adds a smoky flavor; Rach likes La Boite)
2 teaspoons corn starch mixed with a splash of warm water to form a slurry
8 boneless
skinless chicken thighs
2 ¼ cups chicken bone broth or stock
1 ½ cups basmati or jasmine rice
2 tablespoons neutral oil
4 scallions
chopped
4 tablespoons toasted sesame seeds

Steps:

  • Mix the ingredients for sauce in bowl, reserving 3 tablespoons in smaller bowl
  • Add the chicken to sauce and let stand 30 minutes
  • Prepare your rice
  • Bring the bone broth or stock and rice to a boil, cover 15 minutes at rolling simmer, then remove from heat to rest
  • Saute or steam your vegetable of choice
  • Listicle: Rachael Ray 14-Inch Frying Pan with Helper Handle Heat oil in a large nonstick pan over medium-high heat and cook chicken about 8 minutes, until shellacked and cooked through
  • Spoon the extra sauce over the thighs
  • Serve chicken with rice and veg and top with scallions and sesame seeds

SHORT RIB RAGU WITH PAPPARDELLE AND PECORINO ROM…



Short Rib Ragu with Pappardelle and Pecorino Rom… image

Provided by Bobby Flay

Categories     main-dish

Total Time 4 hours 15 minutes

Prep Time 30 minutes

Cook Time 3 hours 45 minutes

Yield 4 servings

Number Of Ingredients 20

2 tablespoons vegetable oil
3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
Salt and freshly ground pepper
1 dried bay leaf
2 sprigs fresh rosemary
5 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
4 small carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 medium shallots, diced
1 tablespoon all-purpose flour
2 tablespoons tomato paste
1/2 cup ruby port
2 cups red wine, such as cabernet
1/2 head garlic, cloves separated and peeled
3 1/2 cups homemade beef stock
1 pound pappardelle or other long, flat pasta
Chopped parsley
Grated Pecorino Romano, for garnish

Steps:

  • Heat oven to 325 degrees F.
  • Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
  • Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.
  • Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
  • Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
  • Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
  • Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
  • Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.

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