GRILLED SHORT RIBS RECIPE 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

SLOW-COOKED SHORT RIBS RECIPE: HOW TO MAKE IT

Slow-Cooked Short Ribs Recipe: How to Make It image

Smothered in a mouthwatering barbecue sauce, these meaty ribs are a popular entree wherever I serve them. The recipe is great for a busy cook - after everything is combined, the slow cooker does all the work.—Pam Halfhill, Medina, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 09 hours 25 minutes

Prep Time 25 minutes

Cook Time 09 hours 00 minutes

Yield 12 servings.

Number Of Ingredients 14

Ingredients

2/3 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
4 to 4-1/2 pounds boneless beef short ribs
1/4 to 1/3 cup butter
1 large onion, chopped
1-1/2 cups beef broth
3/4 cup red wine vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup ketchup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1-1/2 teaspoons chili powder

Steps:

In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet over medium heat, brown ribs in butter. , Transfer to a 6-qt. slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs. , Cover and cook on low for 9-10 hours or until meat is tender.

Nutrition Facts : Calories 342 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 899mg sodium, CarbohydrateContent 28g carbohydrate (19g sugars, FiberContent 1g fiber), ProteinContent 22g protein.

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