GRILLED SHORT RIBS RECIPES

Name: Galbi (Korean-Style Short Ribs)
Total time: 30 min
Yield: About 20 slices, 4 to 6 servings
Cuisine: korean
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

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

SUCCULENT BEEF SHORT RIBS – INSTANT POT RECIPES

Succulent Beef Short Ribs – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 5 minutes

Cook Time 100 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 lbs beef Short Ribs
2 tsp salt
2 tsp pepper
2 tsp olive oil
1 tbsp butter
1 medium carrot (diced)
1 shallot (diced)
3 cloves garlic (minced)
1/2 cup red wine
5 sprigs fresh thyme
2 tbsp balsamic vinegar

Steps:

Season the sort ribs with salt and pepper.
Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
When oil gets hot and butter melts, brown the meat on both sides, 6 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
Add carrot, shallot and garlic to the pot and saute until shallots begin to brown, 2-3 minutes.
Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
Put the meat back into to the pot, turning once to coat. Top with thyme sprigs.
Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 45 minutes.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
Using a wide spoon or a fat separator, skim off most of the fat in the remaining liquid and discard.
Turn the pot off by selecting CANCEL, then select SAUTE. Mix in balsamic vinegar and cook and stir until sauce is reduced by half, about 10 minutes. Discard thyme sprigs.
Serve beef drizzled with sauce.

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