SHORT RIB MARINADE GRILL RECIPES

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KOREAN BULGOGI TACO RECIPE RECIPE | FOOD ... - FOOD NETWORK



Korean Bulgogi Taco Recipe Recipe | Food ... - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 3 hours 35 minutes

Cook Time 35 minutes

Yield 12 to 15 tacos

Number Of Ingredients 19

3 pounds beef short ribs, off the bone
1 cup soy sauce
1/2 cup mirin
1/2 cup dark brown sugar
1/4 cup sesame oil
6 cloves garlic
6 scallions
2 teaspoons peeled and grated fresh ginger
3 cups roughly chopped Napa cabbage
1 cup matchstick-size daikon slices
3 tablespoons chopped fresh cilantro
6 scallions, diced
2 limes, juiced
1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons Sriracha
2 tablespoons extra-virgin olive oil
Twelve to fifteen 6-inch yellow corn tortillas or flour tortillas
Sriracha, for serving

Steps:

  • Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces. Place in a large bowl or in a plastic resealable bag.
  • In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
  • Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
  • For the slaw: Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
  • For the dressing: In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha. Slowly whisk in the olive oil. Place the dressing in the fridge until ready to use.
  • For the taco assembly: Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
  • Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
  • On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.

BRAISED BEEF RIBS RECIPE - BBC GOOD FOOD



Braised beef ribs recipe - BBC Good Food image

Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue

Provided by Tom Kerridge

Categories     Dinner, Lunch, Main course

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours

Yield 6

Number Of Ingredients 17

6 meaty beef short ribs (about 3kg/6lb 8oz), see tips
75ml sunflower oil
3 onions , thickly sliced
450ml hoppy American-style craft lager (try Point Amber, available from ocado.com, or Samuel Adams Boston lager, widely available)
700ml good-quality chicken stock
140g black treacle
small bunch thyme
50g burnt oak wood chips , tied in a muslin bag (optional, see tip)
100g ketchup
100g American mustard
75g brown sauce
2 tbsp cayenne pepper
2 tbsp smoked paprika
1 tbsp toasted cumin seeds
2 tbsp garlic powder
1 tbsp cracked black pepper
6 tbsp sunflower oil

Steps:

  • First, make the marinade. Mix the spices and 3 tbsp salt in a bowl, then stir in the oil to make a paste. Use a knife to make a deep hole in each short rib, then rub the spice mix all over and into the hole, working the flavour into the meat. Place on a tray, cover and chill overnight.
  • The next day, heat oven to 150C/130C fan/gas 2. Heat the oil in a large, shallow pan, tip in the onions and fry until you start to get a deep, rich colour – about 20 mins. Don’t be scared of the colour, this will add amazing savoury sweetness to the dish. Pour in the beer and boil to reduce by half, then add the stock, treacle, thyme and oak chips, if using. Stir well and bring to a simmer. Place the marinated short ribs in your largest roasting tin. Pour over the onion and beer braising liquid, then cover tightly with foil. Transfer to the oven and cook the short ribs for 5 hrs or until really tender.
  • Once the ribs are cooked, remove and put on a plate to rest and cool. Strain the braising liquid into a saucepan. Once settled, use a ladle to remove the top layer of fat, then set over a high heat. Simmer the sauce until it becomes rich and glossy, then whisk in the ketchup, mustard and brown sauce.
  • To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).

Nutrition Facts : Calories 774 calories, FatContent 57 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 3 grams fiber, ProteinContent 28 grams protein, SodiumContent 9.7 milligram of sodium

More about "short rib marinade grill recipes"

KOREAN BULGOGI TACO RECIPE RECIPE | FOOD ... - FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 3 hours 35 minutes
Category main-dish
  • On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste. Then, chow down.
See details


BRAISED BEEF RIBS RECIPE - BBC GOOD FOOD
Sticky, tender beef ribs with a subtle oak-smoked flavour are sure to be a hit at your next barbecue
From bbcgoodfood.com
Total Time 6 hours 15 minutes
Category Dinner, Lunch, Main course
Cuisine American
Calories 774 calories per serving
  • To barbecue the ribs, heat your coals until ashen or set a gas barbecue to medium. Cook the ribs until nicely charred and hot all the way through, then baste with the sauce to finish and cook until sticky. To cook them indoors, heat the grill. Set a wire rack over an oven tray and place the ribs on top. Baste well with the sauce and grill, basting with the sauce a few times, until it forms a charred, sticky crust. Set aside to rest before serving with the onion rings and slaw (see Goes well with).
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