SHORT RIBS ADOBO RECIPES

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DATE-AND-SOY-BRAISED SHORT RIBS RECIPE | BON APPéTIT



Date-and-Soy-Braised Short Ribs Recipe | Bon Appétit image

Inspired by Filipino adobo, this comforting braise gets depth and balance from Medjool dates.

Provided by Zaynab Issa

Yield 4–6 servings

Number Of Ingredients 17

3–4 lb. English-style bone-in beef short ribs, cut into 3" segments
Kosher salt
2 Tbsp. vegetable oil, divided
1 large onion, thinly sliced
10 garlic cloves, smashed
2 Tbsp. double-concentrated tomato paste
8 Medjool dates, pitted, coarsely chopped
3 dried bay leaves
¾ cup soy sauce
½ cup distilled white vinegar
1 Tbsp. freshly cracked black pepper
1 ½" piece ginger, scrubbed, cut into matchsticks
1½ cups sugar snap peas, thinly sliced on a diagonal
⅓ cup coarsely chopped mint
¾ tsp. crushed red pepper flakes
1 Tbsp. plus 1½ tsp. fresh lime juice
Cooked white rice and lime wedges (for serving)

Steps:

  • Season short ribs liberally with salt. Let sit at room temperature 1 hour.
  • Heat 1 Tbsp. oil in a large Dutch oven over medium-high. Working in batches if needed, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 8–12 minutes. Transfer to a plate. Pour off all but 1 Tbsp. fat from pot.
  • Set pot back over medium-high heat and pour in remaining 1 Tbsp. oil. Cook onion and garlic, stirring occasionally, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring often, until paste begins to separate and stick to bottom of pot, about 3 minutes. Stir in dates, bay leaves, soy sauce, vinegar, pepper, and 4 cups water.
  • Return short ribs to pot and turn to coat. Bring liquid to a simmer, then reduce heat and cover partially with a lid. Simmer gently, turning ribs occasionally and skimming fat from surface, until meat is very tender, 3½–4½ hours.
  • Transfer short ribs to a platter. If needed, bring braising liquid to a boil and cook until thick enough to coat a spoon. Taste and season with more salt if needed. Remove and discard bay leaves.
  • Toss ginger, sugar snap peas, mint, and red pepper flakes in a medium bowl to combine; season with salt. Drizzle lime juice over salad and toss to coat.
  • Spoon sauce over short ribs; scatter salad over. Serve with rice and lime wedges alongside. Do ahead: Short ribs can be braised 3 days ahead. Let cool; cover and chill. Reheat, covered, over medium-low.

FUDDRUCKERS HAMBURGER SEASONING | TOP SECRET RECIPES



Fuddruckers Hamburger Seasoning | Top Secret Recipes image

For 25 years Fuddruckers has been serving huge, cooked-when-ordered beef patties on freshly baked buns. You decorate your hamburger creation with sliced tomato, onions, lettuce, pickles, peppers, relish and whatever else is offered at the toppings bar. Everyone builds their burger differently, yet the company claims these are "The Worlds Greatest Hamburgers." What makes them so good? Fuddruckers boasts that it uses only 100% USDA choice, aged ground beef. What Fuddruckers won't tell you is which secret ingredients make up the delicious burger seasoning used on each of those patties. After analyzing a sample of the blend used in the shakers back by the griddle, I've come up with this simple clone which you can now mix up at home, and pour into an empty shaker bottle. Sprinkle it onto 1/3- or 1/2-pound ground beef patties just before they cook, then grab some fresh buns in the bakery section of your store. Add your choice of other fresh toppings, and you'll soon have a hamburger clone that tastes just like those served at the more than 230 Fuddruckers. Wash down that tasty burger with my recipe for In-N-Out Burger Vanilla Shake. Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 10 minutes0S

Prep Time 5 minutes0S

Cook Time 5 minutes0S

Number Of Ingredients 7

Nutrition Facts : Calories 18 calories

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