HOW TO COOK BEEF SHORT RIBS FLANKEN STYLE IN OVEN RECIPES

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INSTANT POT KOREAN STYLE SHORT RIBS RECIPE | FOOD NETWORK ...



Instant Pot Korean Style Short Ribs Recipe | Food Network ... image

The Instant Pot® makes it quick and easy to enjoy rich, tender short ribs, but it’s the sauce that makes this dish shine. Inspired by the Korean pantry, it combines gochujang, ginger, garlic, brown sugar, sesame oil and fresh pear, and gets reduced to a wonderfully sweet and sticky glaze. The cucumber and scallion salad makes for a cool and crunchy accompaniment.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 35 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 16

1/4 cup soy sauce
3 tablespoons gochujang (Korean red chile paste)
2 tablespoons peeled and grated ginger 
2 tablespoons dark brown sugar
1/2 pear, peeled, cored and grated on the large holes of a box grater
2 cloves garlic, finely grated
3 tablespoons toasted sesame oil
2 pounds 1/4- to 1/2-inch-thick crosscut bone-in beef short ribs (flanken style)
2 scallions, green part only, sliced thinly on the diagonal, plus additional for serving 
1 hothouse cucumber, halved lengthwise and thinly sliced
2 tablespoons seasoned rice vinegar
1 to 2 teaspoons gochugaru (Korean red chile flakes) or 1 teaspoon crushed red pepper flakes
1 teaspoon toasted sesame seeds, plus additional for serving
1 teaspoon granulated sugar
Kosher salt
Serving suggestion: Steamed rice 

Steps:

  • Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
  • Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat. 
  • Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
  • For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
  • Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds. 

SHORT RIB RAGU WITH PAPPARDELLE AND ... - FOOD NET…



Short Rib Ragu with Pappardelle and ... - Food Net… image

Provided by Bobby Flay

Categories     main-dish

Total Time 4 hours 15 minutes

Prep Time 30 minutes

Cook Time 3 hours 45 minutes

Yield 4 servings

Number Of Ingredients 20

2 tablespoons vegetable oil
3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
Salt and freshly ground pepper
1 dried bay leaf
2 sprigs fresh rosemary
5 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
4 small carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 medium shallots, diced
1 tablespoon all-purpose flour
2 tablespoons tomato paste
1/2 cup ruby port
2 cups red wine, such as cabernet
1/2 head garlic, cloves separated and peeled
3 1/2 cups homemade beef stock
1 pound pappardelle or other long, flat pasta
Chopped parsley
Grated Pecorino Romano, for garnish

Steps:

  • Heat oven to 325 degrees F.
  • Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
  • Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.
  • Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
  • Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
  • Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
  • Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
  • Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.

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