SWEET BRAISED SHORT RIBS RECIPES
SWEET & SPICY SOY-BRAISED SHORT RIBS RECIPE | EATINGWELL
The sticky sauce on these ribs, made with tamari (or soy sauce), gochujang, grated pear and honey, is inspired by bulgogi, a staple of Korean barbecue. Don't skip the step of running them under the broiler before serving—it gives the ribs the crisp edges you'd get from grilling. Serve with stir-fried baby bok choy and brown rice to sop up the delicious sauce.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Korean Recipes
Total Time 4 hours 30 minutes
Number Of Ingredients 12
Steps:
- Whisk broth, tamari (or soy sauce), pear, scallions, 2 tablespoons each honey, gochujang and sesame oil, ginger, garlic and salt in a 6-quart or larger slow cooker. Nestle short ribs, meat-side down, into the sauce. Cover and cook on High for 4 hours or Low for 8 hours.
- Just before serving, preheat broiler to high. Line a rimmed baking sheet with foil.
- Transfer the short ribs to the prepared pan. Strain the cooking liquid through a fine-mesh sieve into a fat separator, pressing on solids to extract the liquid. Whisk the remaining 1 teaspoon each honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2 to 3 minutes. Sprinkle with sesame seeds and more scallions, if desired. Serve with the defatted cooking liquid, if desired.
Nutrition Facts : Calories 211 calories, CarbohydrateContent 5 g, CholesterolContent 55 mg, FatContent 12 g, ProteinContent 19 g, SaturatedFatContent 5 g, SodiumContent 249 mg, SugarContent 4 g
3-INGREDIENT SWEET AND SAVORY SHORT RIBS RECIPE RECIPE ...
Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.
Provided by Molly Baz
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8–10 minutes. Transfer ribs to a plate.
- Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2–3 hours.
- Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12–15 minutes. Season with salt and pepper; pour over ribs.
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TANGY BRAISED SHORT RIBS RECIPE - NYT COOKING
This bright, sweet and salty recipe for braised short ribs will work with bone-in or boneless meat, as long as the short ribs are thick (at least 1 1/2 inch), and not the thinly sliced Korean style. Seasoning your meat with salt and pepper at least 24 hours in advance will greatly improve the flavor of the finished product. And, if you can spare an extra 24, making them a day ahead of serving will make them even better, with all that braising liquid flavoring the meat as it sits. Finishing with herbs and lemon are hardly a revelation in the braised meat department, but they are especially welcome here. The fresh lemon juice at the end transforms the braising liquid into a bright, brothy, spoonable sauce good enough to drink.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Cuisine jewish
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Cuisine jewish
- Remove the short ribs from the oven and serve straight from the pot or transfer them to a shallow bowl or plate with high sides, spooning the braising liquid over. Squeeze lemons over, letting the juice season the braising liquid. Sprinkle with parsley mixture before serving.
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BRAISED SHORT RIBS RECIPE | ANNE BURRELL | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 3 hours 55 minutes
Category main-dish
Reviews 4.7
Total Time 3 hours 55 minutes
Category main-dish
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
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SWEET AND SOUR SHORT RIBS RECIPE - FOOD.COM
These are so delicious with some hot basmati rice. The sauce is really a quintessential sweet and sour sauce which would be great with meatballs or other meats... Enjoy! (Adapted from a recipe I found on the Fine Cooking website)
From food.com
Reviews 5.0
Total Time 2 hours 45 minutes
Calories 972.7 per serving
From food.com
Reviews 5.0
Total Time 2 hours 45 minutes
Calories 972.7 per serving
- Cover and simmer for 2 1/2 hours, longer if necessary.
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