FLANKEN SHORT RIBS RECIPES

Name: Instant Pot Beef Short Ribs - Easy Pressure Cooker Ribs!
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Dinner
Ingredients: 1 teaspoon rosemary; 1 teaspoon onion salt; 1/2 teaspoon paprika; 1/2 teaspoon ground pepper; 1/2 teaspoon sage; 2 lbs. beef short rib; 2 tablespoons high temperature oil; 1 6oz can tomato paste; 1 and 1/2 cups water or broth; 1/4 cup balsamic vinegar; 2 tablespoons Dijon mustard; 1 tablespoon unsweetened cocoa powder; 6 cloves garlic, whole

INSTANT POT BEEF SHORT RIBS - EASY PRESSURE COOKER SHORT RIBS!

Instant Pot Beef Short Ribs - Easy Pressure Cooker Short Ribs! image

Tender, and fall-of-the-bone good, these Instant Pot Beef Short Ribs are going to be a new favorite Pressure Cooker Ribs. It's the best pressure cooker beef short ribs recipe, in my opinion.

Provided by Chrystal

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1 teaspoon rosemary
1 teaspoon onion salt
1/2 teaspoon paprika
1/2 teaspoon ground pepper
1/2 teaspoon sage
2 lbs. beef short rib
2 tablespoons high temperature oil
1 6oz can tomato paste
1 and 1/2 cups water or broth
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon unsweetened cocoa powder
6 cloves garlic, whole

Steps:

Mix the first five ingredients (the spices) and rub on the outside of the beef short rib; set aside.
Set your instant pot to sauté.
Drizzle oil into instant pot.
Using tongs, lower short ribs into Instant Pot.
Sear all sides.
Remove short ribs; set aside.
Add tomato paste, water, balsamic, Dijon mustard, cocoa, and garlic to the Instant Pot and mix with a spoon until combined.
Add short ribs.
Place lid on Instant Pot and lock into place.
Make sure your steam vent is turned to closed.
Turn the settings to "Pressure Cooker", and set the timer for 40 minutes.
Once the 40 minutes are up, let the Instant Pot sit for 10 minutes.
Carefully press the pressure release valve.
Once all the pressure is released, unlock the lid.
Spoon sauce over each piece of beef short rib and serve warm.

Nutrition Facts : Calories 557 calories, CarbohydrateContent 11 grams carbohydrates, CholesterolContent 151 milligrams cholesterol, FatContent 39 grams fat, FiberContent 2 grams fiber, ProteinContent 40 grams protein, SaturatedFatContent 16 grams saturated fat, ServingSize 2 short ribs, SodiumContent 563 grams sodium, SugarContent 7 grams sugar, TransFatContent 2 grams trans fat, UnsaturatedFatContent 23 grams unsaturated fat

GALBI (KOREAN-STYLE SHORT RIBS) RECIPE - NYT COOKING

Galbi (Korean-Style Short Ribs) Recipe - NYT Cooking image

This dish, known as galbi, is a fine thing to eat in a restaurant, but it also makes for a wonderful and easy meal at home. If you buy English-style short ribs, which are cut along the bone, you must butterfly the meat into a thin, long strip. If the ribs you buy are flanken-style, in which a band saw is used to cut across the ribs, creating half-inch slices of beef dotted with three little bones, rinse them under cold water before seasoning to remove any bone fragments. It’s a good idea to let the ribs marinate for at least two hours to allow the seasoning to penetrate; marinating overnight is even better.

Provided by David Tanis

Total Time 30 minutes

Yield About 20 slices, 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 pounds short ribs, cut in 1/2-inch slices across the bones (flanken-style)
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup rice wine
1 tablespoon sesame oil
2 teaspoons black pepper
1/4 teaspoon cayenne or gochujang
1 medium onion, peeled and quartered
8 garlic cloves, peeled
1 small Asian pear, peeled, cored and quartered (or use an ordinary pear or tart apple)
1 1-inch chunk of ginger, peeled
2 teaspoons sesame seeds
Lettuce leaves
Sliced red or green hot pepper, optional
Ssamjang (spicy Korean soybean paste), for dipping, optional
Steamed rice, optional

Steps:

Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.

Nutrition Facts : @context http//schema.org, Calories 993, UnsaturatedFatContent 43 grams, CarbohydrateContent 17 grams, FatContent 85 grams, FiberContent 2 grams, ProteinContent 35 grams, SaturatedFatContent 36 grams, SodiumContent 894 milligrams, SugarContent 11 grams

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