COOKING BEEF RIBS IN THE OVEN RECIPES

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INSTANT DUTCH OVEN – CHINESE BBQ RIBS – INSTANT POT RECIPES



Instant Dutch Oven – Chinese BBQ Ribs – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 2 hours

Yield 6-8 servings

Number Of Ingredients 11

2 1/2 lbs Spare ribs (trimmed and cut into individual ribs - 2 racks)
1 ginger (6-inch piece, peeled, and sliced thin)
8 garlic cloves (peeled)
1 cup honey
3/4 cup Hoisin Sauce
3/4 cup soy sauce
1/2 cup Chinese rice wine (or Dry Sherry)
2 tsp five spice powder
1 tsp red food coloring (optional)
1 tsp ground white pepper
1 tbsp pure sesame oil

Steps:

  • Pulse ginger and garlic in a food processor until finely chopped, 10 to 12 pulses, scrape down the sides of the bowl as needed.
  • Transfer ginger-garlic mixture to the Cooking Vessel.
  • Add honey, hoisin, soy sauce, ½ cup water, rice wine, five-spice powder, food coloring (if using) and pepper into the Cooking Vessel. Whisk until combined.
  • Add the ribs and toss to coat (ribs will not be fully submerged).
  • Select BRAISE. Set time to 1 hour 30 minutes with the knob. Press START. Stir occasionally.   
  • Once the food cooking cycle is done, open the lid. Using tongs, transfer ribs to a large bowl. Strain braising liquid through a fine-mesh strainer set over a large container, press on the solids to extract as much liquid as possible. Let cooking liquid settle for 10 minutes. Using a wide shallow spoon to skim excess fat from the surface of the liquid.
  • Clean the Cooking Vessel.
  • Place the Cooking Vessel back to the Base. Return the braising liquid to the Cooking Vessel. Add the sesame oil and the ribs. Select SEAR/SAUTE and set the time to 30 minutes. Press START. Bring to a boil and cook until the sauce becomes syrupy and reduces to 2 ½ cups, this will take about 12 to 15 minutes. Rotate the ribs from the bottom to the top and make sure all the ribs are coated with the sauce while cooking. Press CANCEL.
  • Transfer ribs to serving platter. Serve.

BEEF SHORT RIBS RECIPE | JAMIE OLIVER RECIPES



Beef short ribs recipe | Jamie Oliver recipes image

Sticky and delicious, these tender beef short ribs are well worth the wait.

Total Time 8 hours 15 minutes

Yield 6

Number Of Ingredients 19

2 x 1.5 kg beef short ribs
olive oil
2 teaspoons caraway seeds
1 bunch of fresh dill
2 pickled onions in vinegar
2 tablespoons Hellmann's Real Mayonnaise
2 tablespoons low-fat natural yoghurt
2 teaspoons English mustard
1½ tablespoons white wine vinegar
1 medium yellow beetroot with leaves
6 medium carrots
¼ of a white cabbage
300 g kale green and purple, if possible
180 ml tomato ketchup
150 ml stout
4 tablespoons Worcestershire sauce
1 heaped teaspoon English mustard
4 teaspoons malt vinegar
4 teaspoons golden syrup

Steps:

    1. Preheat the oven to 100ºC/212ºF/gas ¼.
    2. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
    3. When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
    4. Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
    5. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
    6. Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
    7. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
    8. Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
    9. Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

Nutrition Facts : Calories 621 calories, FatContent 41.6 g fat, SaturatedFatContent 15.9 g saturated fat, ProteinContent 36.7 g protein, CarbohydrateContent 25.5 g carbohydrate, SugarContent 24.2 g sugar, SodiumContent 2.4 g salt, FiberContent 1.4 g fibre

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