Asian Short Ribs With Carrots And Rice Recipes

Steps:

• In a small bowl, whisk the first 7 ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top., Cook, covered, on low 8-10 hours or until meat is tender., Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime zest., Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.

Steps:

• Set a large Dutch oven over high heat. Coat the pan with some canola oil. Sprinkle the short ribs pieces all over with salt and pepper. Add them to the pot and brown well on both sides, 4 to 5 minutes per side. Add the garlic and ginger to the pan and saute until fragrant. Then add the red bean paste, mirin, vinegar, sugar and sambal.Mix well to coat the ribs, and then add the chicken stock and 2 cups water. Bring to a boil, and then reduce the heat and simmer, partially covered, until the ribs are tender, 30 to 35 minutes.
• When the ribs are tender, transfer them from the braising liquid to a platter. Add the rice to the pot of braising liquid and stir well. Bring back to a boil, and then reduce the heat to a simmer. Arrange the short rib pieces back on top of the rice in an even layer, and then cover the pot and simmer for 20 minutes. After 20 minutes the liquid will have evaporated and the rice should have puffed up. Remove the lid and cook over medium heat for the last 5 minutes to crisp up the bottom.
• Serve family style directly from the pot (like a paella or bibimbop) and top with Guy's Homemade Kimchi and garnish with scallions.
• Begin by slicing the cabbage crosswise into 1/2-inch-thick slices. Place in a large colander and toss together with 2 tablespoons salt. Squeeze out the cabbage with your hands or tongs to force the salt into the cabbage and this will start drawing out the water immediately (this is what gives the pickled cabbage its distinctive crunch when finished). Leave to sit in a colander for 30 minutes.
• In a large mixing bowl, combine the rice vinegar, sambal, sugar, toasted sesame oil, garlic, ginger and season with salt and pepper. Whisk together well. Add the carrots, daikon and scallions.
• Rinse the cabbage under cold running water and firmly squeeze out excess liquid. Add the cabbage to the bowl with the other ingredients and mix well.
• You can choose to serve this immediately OR if you prefer, you can pack it into a 1-gallon jar, seal, wrap in plastic and leave to sit in the refrigerator for 24 hours before serving.

Steps:

• Preheat the oven to 350 degrees F.
• In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
• Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
• Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
• Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

Steps:

• Light your charcoal. While it is getting hot, mix salt and pepper and rub into meat. Then massage in the garlic. Add the vermouth and soy sauce and mix again. Let marinate 20 to 30 minutes. Place the short ribs on the grill and cook until desired doneness.

Steps:

• For the breadcrumbs: Melt the butter in a large heavy-bottomed pot over medium heat. Add the panko breadcrumbs and toast until golden, 1 to 2 minutes, then remove to a bowl. Add the parsley, lemon zest and a pinch of salt and pepper to the bowl, then toss to combine. Set aside and allow to cool, then cover until ready to use.
• For the short ribs and carrots: Preheat the oven to 300 degrees F.
• Season the short ribs generously with salt and pepper. Return the pot used for the breadcrumbs to the stovetop over medium-high heat. Add the olive oil and 4 tablespoons of the butter. When the butter has melted and the oil is hot, add the short ribs and sear on all sides, about 45 seconds per side. Remove to a plate. Add the tomato paste, carrots, garlic and onion. Stir and allow the tomato paste to cook for a minute. Pour in the beef stock and add the short ribs back to the pot; add the rosemary and bay leaves. Cover and place in the oven. Cook until the ribs are fork-tender and falling off the bone, 3 to 3 1/2 hours.
• Remove the carrots to a platter and use the back of a fork to mash them. Place the remaining 2 tablespoons butter over the top, followed by the short ribs. Skim the fat from the braising liquid and transfer the liquid it to a server. Garnish with the buttery panko breadcrumbs and serve.

Steps:

• Whisk chicken broth, Sherry, soy sauce, brown sugar, and hot chili paste in small bowl to blend; set aside. Sprinkle ribs with salt and pepper. Heat peanut oil in heavy large deep skillet over medium-high heat. Working in batches, cook ribs until browned, about 4 minutes per side. Transfer ribs to plate. Reduce heat to medium. Add chopped onion to skillet and sauté until soft, about 4 minutes. Add white parts of green onions, garlic, and ginger; sauté until fragrant, about 2 minutes. Add chicken broth mixture, stirring to scrape up any browned bits. Add star anise and orange peel; bring to simmer.
• Return ribs to same skillet. Reduce heat to medium-low, cover, and simmer 30 minutes. Add carrots and turnips to skillet, pushing to submerge in sauce. Cover and simmer until vegetables and ribs are tender, gently stirring mixture occasionally, about 30 minutes longer. Transfer mixture to platter. Serve with steamed rice.

Steps:

• Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.

Steps:

• Place short ribs in the crock of a slow cooker; season with salt and pepper.
• Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
• Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

Steps:

• Preheat oven to 350 degrees.
• Rinse short ribs and pat dry with paper towels. Sprinkle with salt. Coat bottom of a 5- to 7-quart Dutch oven with a thin film of oil and set pot over medium-high heat. When oil shimmers, add enough short ribs to cover the bottom in one layer. Cook, without stirring, until short ribs lift easily from pot with tongs and are well browned on bottom, about 5 minutes.
• Turn and brown on the other side, about 5 minutes more. Transfer to a plate and continue with remaining short ribs, adding more oil to pot in between batches as needed.
• Meanwhile, stir together orange juice, soy, sugar and red pepper flakes. Set aside. When the last batch of short ribs has been removed from pot, drain off all but 1 tablespoon fat and add onion. Cook, stirring, until onion is softened, about 2 minutes. Add ginger and garlic and stir 1 minute more until fragrant. Pour in orange juice mixture, let come to a boil, then put short ribs back in pot 1 at a time, bone side up; don't worry if you have to snuggle them a bit.
• Cover pot and transfer to oven. Cook until meat peels easily away from bone when prodded with a fork, 1 1/2 to 2 hours. Remove from oven and transfer meat and bones to a plate. (The recipe can be made ahead to this point; let cool to room temperature and place short ribs and sauce in separate containers and store, covered, in the refrigerator for up to 2 days.).
• If serving the dish right away, cover meat with foil to keep warm. Tilt pot to one side and spoon off as much fat as possible from sauce. Place pot over high heat and add carrots and 1 cup water; bring to a boil. (If made ahead, lift and remove solidified fat from top of sauce. Put sauce in a wide, deep pan, add carrots and water and continue as directed.) Reduce heat slightly and cook, uncovered, at a steady simmer until sauce is reduced by about half and carrots are just tender, 12 to 15 minutes. Return meat briefly to pan to rewarm, then serve. (If reheating meat, cover pan and heat in sauce for about 10 minutes more.).