COOKING RIB TIPS RECIPES

PRIME RIB ROAST RECIPE - NYT COOKING

Prime Rib Roast Recipe - NYT Cooking image

This is a standard take on a beef rib roast, which is to say it is how my father made the dish when I was younger, and how I have mostly made it since. The clear, rich fat that runs into the pan below the meat is the perfect vehicle for Yorkshire pudding.

Provided by Sam Sifton

Total Time 4 hours 15 minutes

Yield Serves 10 to 12

Number Of Ingredients 5

Ingredients

1 3-to-4-rib roast of beef, approximately 8 to 10 pounds
2 tablespoons unsalted butter
¼ cup all-purpose flour
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper

Steps:

Remove the roast from the refrigerator 2 or 3 hours before cooking.
Preheat oven to 450.
Rub butter on the cut ends of the roast.
Combine flour, salt and pepper together in a small bowl, and then massage the mixture all over the meat.
Set the roast, rib side down, in a shallow roasting pan (the ribs act as a natural rack), and place in the oven. Roast for approximately 20 to 30 minutes, or until the roast is nicely darkened. Reduce oven to 350 and continue to roast, basting every 15 or 20 minutes, until the roast reaches an internal temperature of 125 degrees (for medium-rare) on an instant-read thermometer. Remove the roast to a cutting board and let rest for 20 minutes before carving into either huge slabs or off the bone entirely and then thin slices.

Nutrition Facts : @context http//schema.org, Calories 85, UnsaturatedFatContent 2 grams, CarbohydrateContent 3 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 6 grams, SaturatedFatContent 3 grams, SodiumContent 80 milligrams, SugarContent 0 grams, TransFatContent 0 grams

ROY CHOI’S BRAISED SHORT-RIB STEW RECIPE - NYT COOKING

Roy Choi’s Braised Short-Rib Stew Recipe - NYT Cooking image

Here is an adaptation of the Korean braised-short-rib stew known as galbijjim, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, “that meal from home that every Korean kid says his or her mom does best.” His recipe (well, my version of his recipe, which is his version of his mom’s) is rich and deeply flavored, thickly sauced and pungent with sugar, spice, soy and garlic. It is the sort of meal you could put together on a weekend afternoon and serve for nights to come. It is the best sort of family food.

Provided by Sam Sifton

Total Time 3 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

4 pounds bone-in short ribs
1 small bunch scallions, trimmed and roughly chopped
1 1/2 cups soy sauce
1/4 cup chopped fresh ginger
1 small yellow onion, roughly chopped
1/2 cup garlic cloves, peeled (about 2 heads)
1/2 cup granulated sugar
1/2 cup mirin
1/2 cup fresh orange juice
1/2 cup apple juice
1/2 pound shiitake mushrooms, stems reserved for another use, halved or quartered if large
1 cup jarred, peeled chestnuts
1 cup taro, peeled and cut into large dice (about a 3-inch segment)
1 cup carrots, peeled and cut into large dice (about 2 carrots)
1 cup butternut squash, peeled and cubed (about half a squash)

Steps:

Put short ribs in a bowl, and cover with water. Drain, and discard water. Repeat twice. Remove short ribs from bowl, and score them diagonally across the top of the meat. Return ribs to the bowl, and rinse again. Remove, and pat dry.
In a blender or food processor, combine scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to purée. Add a little water if you need to thin out the sauce so it combines.
Put puréed sauce in a heavy-bottomed pot or Dutch oven with a lid, add 3 cups water and stir to combine. Bring pot to a boil over high heat, then add the ribs to the pot and lower heat to a simmer. Cover pot.
Cook ribs over low for at least 2 hours. Add vegetables, cover and simmer, 30 minutes more or so, until meat is tender and vegetables are cooked through. Serve warm.

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ROY CHOI’S BRAISED SHORT-RIB STEW RECIPE - NYT COOKING

Here is an adaptation of the Korean braised-short-rib stew known as galbijjim, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, “that meal from home that every Korean kid says his or her mom does best.” His recipe (well, my version of his recipe, which is his version of his mom’s) is rich and deeply flavored, thickly sauced and pungent with sugar, spice, soy and garlic. It is the sort of meal you could put together on a weekend afternoon and serve for nights to come. It is the best sort of family food.
From cooking.nytimes.com
Reviews 4
Total Time 3 hours 30 minutes
Cuisine asian, korean

Cook ribs over low for at least 2 hours. Add vegetables, cover and simmer, 30 minutes more or so, until meat is tender and vegetables are cooked through. Serve warm.

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