FLANKEN SHORT RIBS RECIPE RECIPES

Steps:

• For the fried rice, prepare the rice to cool while you marinate the meat (see below), including up to the night before you want to serve the meal
• Cook rice and spread onto parchment-lined baking sheet to cool completely
• For make ahead, chill overnight in plastic baggie
• Heat oil in large nonstick pan over high heat and crisp rice, season with soy sauce or tamari and remove to a baking sheet
• Reduce heat a bit and add butter (or 1 tablespoon more oil) and cook carrots with onions to soften
• Add the ginger and garlic and wilt in greens
• Add kimchi, gochujang ketchup or paste and sesame oil, add back the crispy rice and combine
• Top with soft fried egg or make small omelets, then roll and chop or shred and add to rice
• Garnish with nori, scallions or chives and serve
• For the marinade, whisk up ingredients, add to double-lined plastic food storage bag with the flanken ribs and refrigerate 8 hours or overnight
• Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan To prepare the flanken ribs, heat a large cast-iron skillet over medium-high heat
• Coat pan with high-temp oil, shake off excess marinade and cook flanken 4 minutes, then turn and cook 3 to 4 minutes more
• Remove to platter, add more oil to coat pan and brown mushrooms and scallions
• Add chiles and toss 2 minutes more, then top the ribs with veggies and sesame seeds

Steps:

• In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer.
• Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
• Preheat the oven to 350°. Transfer the ribs and marinade to a large, enameled cast-iron casserole. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1 1/2 hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
• Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.
• Preheat the broiler. Broil the meat, turning once or twice, until glazed and sizzling, about 10 minutes. Transfer the meat to plates, spoon the sauce on top and serve.