HOW TO MAKE KOREAN SHORT RIBS RECIPES

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QUICK COOK KOREAN SHORT RIBS RECIPE | MICHAEL SYMON | FOOD ...



Quick Cook Korean Short Ribs Recipe | Michael Symon | Food ... image

Provided by Michael Symon : Food Network

Categories     main-dish

Total Time 3 hours 5 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 23

2/3 cup soy sauce
1/3 cup unseasoned rice wine (mirin)
1/4 cup dark brown sugar
1 tablespoon sesame oil
2 teaspoons gochujang
1 1/2 teaspoons freshly ground black pepper, plus additional for sprinkling
6 cloves garlic, roughly chopped
1 medium onion, roughly chopped
1 medium Asian pear, peeled, cored and roughly chopped
2-inch piece fresh ginger, peeled and finely chopped
2 teaspoons white sesame seeds
3 pounds boneless beef short ribs, cut 1/4-inch-thick (3 to 4 inches long)
Kosher salt
Olive oil, for drizzling
1/4 cup granulated sugar
1/4 cup rice vinegar
1/2 teaspoon red chile flakes
Juice of 1 lime
Kosher salt and freshly ground black pepper
2 cups finely sliced savoy cabbage
1/2 cup torn fresh cilantro leaves
1/2 cup torn fresh mint leaves
1 scallion, finely sliced on the bias

Steps:

  • For the short ribs: Whisk together the soy sauce, rice wine, brown sugar, sesame oil, gochujang and black pepper in a large bowl. Puree the garlic, onion, Asian pear and ginger in a food processor until smooth. Whisk into the soy mixture, then thin down with 1/3 cup water. Stir in the sesame seeds. Submerge the beef in the marinade and refrigerate for 2 hours or up to overnight, if time allows.
  • Remove the beef from the marinade and discard the marinade. Let the chill come off the beef for 30 minutes prior to grilling.
  • Preheat a grill or grill pan over high heat. Sprinkle the short ribs with salt and pepper and drizzle with olive oil. Place on the grill and cook until deeply charred on both sides, 1 to 1 1/2 minutes per side. Remove to a platter to rest while you make the salad.
  • For the banh mi salad: Whisk together the granulated sugar, rice vinegar, chile flakes and lime juice in a large bowl. Season well with salt and pepper, then add the cabbage, cilantro, mint and scallions, tossing to thoroughly coat.
  • Pile the salad up on one side of a platter. Shingle and stack the charred short ribs along the other side. Serve.

HOW TO BRAISE BEEF SHORT RIBS IN A DUTCH OVEN | KITCHN



How To Braise Beef Short Ribs in a Dutch Oven | Kitchn image

Provided by Faith Durand

Categories     Main dish    Dinner    Meat dish

Total Time 0S

Yield 4

Number Of Ingredients 8

3 pounds bone-in beef short ribs
2 tablespoons vegetable or high smoking point oil
Salt
Freshly ground black pepper
1 large onion, sliced
4 cloves garlic, minced
3 cups liquid, such as beer, wine, or low-sodium broth
2 to 4 sprigs fresh herbs, such as rosemary or thyme

Steps:

  • Heat the oven and season the meat. Arrange a rack in the lower third of the oven, remove the racks above it, and heat to 325°F. Brush each short rib with the oil, then sprinkle generously with salt and pepper.
  • Brown the short ribs. Heat a deep, wide Dutch oven or sauté pan over medium-high heat. Add the short ribs in one layer, leaving room between each and working in batches if necessary. Now would be a good moment to turn on your hood vent or fan, if you have one! Sear the short ribs without moving for several minutes on each side, letting them brown deeply. Use tongs to turn and sear all sides. This will take about 15 minutes total.
  • Cook the onions. Turn the heat down to medium and add the onion and garlic around the browned short ribs. Let the onions cook until they soften, about 5 minutes.
  • Add liquid. Add the liquid — beer, wine, or broth — and bring to a simmer.
  • Braise in the oven. After the liquid comes to a simmer, add the herb sprigs. Cover and place in the oven. (Alternately, this is the point where you can transfer to the slow cooker for 8 hours on the LOW setting, or continue cooking on very low heat on the stovetop.) Braise in the oven until the meat is very tender and pulling away from the bone, 2 to 2 1/2 hours.
  • Rest the meat. When the meat is done, rest in a covered pan for 20 minutes before serving. Serve by gently tugging the chunks of meat away from the bone and spooning the saucy onions over top.
  • OPTIONAL STEP — Refrigerate overnight. While short ribs can be served immediately, they are a very fatty cut, which makes the dish very rich and even greasy. I prefer to let the ribs sit in the sauce and cool to room temperature, then cover and refrigerate them overnight. At this point, you can scrape away the hardened layer of fat from the top before reheating. They will also improve in flavor and tenderness while resting overnight.
  • Reheat. To reheat, cover and warm over low heat on the stove for 15 to 20 minutes.

Nutrition Facts : SaturatedFatContent 54.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 6.6 g, SugarContent 1.7 g, ServingSize Serves 4, ProteinContent 49.9 g, FatContent 130.6 g, Calories 1412 cal, SodiumContent 1310.1 mg, FiberContent 1.7 g, CholesterolContent 0 mg

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