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How To make Oriental Beef Short Rib Barbecue
4 lb Beef short ribs, trimmed
Of excess fat and cut Crosswise no more than 3/8 To 1/2" thick 2/3 c Thinly sliced green onions
1/2 c Soy sauce
1/2 c Water
1/4 c Oriental dark roasted
Sesame oil 2 1/2 tb Packed brown sugar
1 1/2 tb Toasted sesame seeds,
Crushed 1 tb Minced garlic
1 tb Grated fresh ginger root
1/2 ts Ground red pepper
1/8 ts Freshly ground Szechuan
Peppercorns Fresh red chili peppers Green onions Radish Roses Combine sliced green onions,soy sauce,water,sesame oil,brown sugar,sesame seeds,garlic,ginger,red pepper and Szechuan peppercorns.Place ribs and marinade in plastic bag or utility dish, turning to coat.Close bag securely or cover dish;marinate in refrigerator 4 to 6 hours,turning occasionally.Remove ribs from marinade;reserve marinade.Place ribs on grid over medium coals. Broil 5 to 6 minutes.Turn ribs over;brush or spoon on marinade 1 time.Cover;continue cooking 5 to 6 minutes or until desired degree of doneness.Place ribs on platter;garnish with chili peppers,green onions and radish roses.Makes 6 servings.
How To make Oriental Beef Short Rib Barbecue's Videos
The Best Korean Short Ribs | SAM THE COOKING GUY 4K
Today I'll show you how to make the best Korean Short Ribs EVER with this quick & easy recipe!
00:00 Intro
00:12 We're in Hawaii
00:36 Why we're here
2:52 Addressing the meat
4:02 Making the marinade
9:02 Marinating the short ribs
10:00 Prepping the grill without spray
10:57 Grilling
12:55 Plating
14:42 First Bite
15:34 Outro
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???? INGREDIENTS:
➔ Short Ribs
➔ Soy Sauce
➔ Sugar
➔ Honey
➔ Mirin (sweet rice wine)
➔ Asian pear
➔ Onion
➔ Ginger
➔ Garlic
➔ Sesame oil
➔ Black pepper
➔ Green onion (for garnish)
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72-hour beef short ribs - recipe in the description #shorts
Ingredients 72-hour short ribs
- 2.5-3kg beef short ribs, bone-in
- 1 tbsp grapeseed oil
- Any bbq rub you like (or just salt pepper and garlic powder)
Method
1. Take the ribs and pat them dry with a paper towel.
2. Drizzle with oil all over and season all sides with the bbq rub.
3. Place onto a flat hotplate (or skillet) and get good colour on all sides.
4. Once you have good colour, place into a vac pack bag and seal.
5. Cook in a water circulator set to 55°c (131°f) for 72 hours.
6. Once done, remove and let cool at room temp for an hour before placing into the fridge between 2 plates with something heavy on them to press.
7. Leave in the fridge for 24 hours.
8. When ready to serve, remove from the fridge and slice off the bone, place back onto a hot plate or skillet for 2-3 minutes on each side to warm through and develop some colour.
9. Serve over the soft polenta with some gremolata
Polenta
- 1 cup of instant polenta
- 4 cups of chicken stock
- 50g of butter
- 100g grated parmesan
- Salt to taste
Bring your water to a boil, while stirring pour in your polenta slowly. Cook on low heat with a lid on for 30 minutes stirring every 3-4 minutes. Once cooked, stir in your butter and cheese and let sit for at least 5 minutes off the heat with the lid on. Give it one last stir and check for seasoning before you serve.
Gremolata
- 1 bunch flat parsley, finely sliced
- 2 cloves, finely grated
- Zest of 2 lemons
Mix everything and you're good to go!
AMAZINGLY Tender Sticky Beef Short Ribs | Marion's Kitchen
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And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Beef Ribs Recipe - Fall off the Bone ❗is So Delicious & TENDER ????✅ Tastiest ive ever eaten!
Watch!!! SIMPLE WAY of COOKING Fall off the Bone Beef Ribs Recipe!
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List of Ingredients:
Beef ribs
Soy sauce
Garlic
onion
bayleaf
Black pepper
Ginger
Star anise
Sugar
oil
Hoisin sauce (optional)
#Beefribs #Pares #porkbarbecue #bestporkbarbecue
The MOST tender beef short ribs | Marion’s Kitchen
Cola: delicious as a drink, but even more epic when there’s slow-braised beef short ribs involved. And this is how you get them so tender and so full of flavour. Infused with a magical concoction of Chinese spices and little extras, this sticky, jammy and deeply caramelised dish has my heart. Serve with rice, fresh herbs and some pickled chilli for added pizzazz. Total winner. Sticky fingers guaranteed. Plus learn how to make a Cuba Libre — such a zingy cocktail, perfect alongside the tender beef.
In collaboration with Fever-Tree Australia #FeverTree #MixWithTheBest
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Perfect Beef Ribs Every Time • Taste Show
Craving spicy beef ribs? Here’s the perfect spicy beef short ribs recipe for you. Recipe:
The beef short ribs are stir fried with 3 different kind of chili peppers, namely red chili, green chili and dried chili peppers. The combination of these 3 not only perk up the dish but also give a nice pop of color. The beef short ribs are first marinated with ingredients such as soy sauce, granulated garlic and cooking wine, then briefly sautéd, and stir fried with peppers in a wok.
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Ingredients:
Beef short ribs 1,000g
Chinese cooking wine 1 tsp
Soy sauce 1 tsp (for marinade)
Black pepper
Granulated garlic
Egg 1
Corn starch
green & red chili pepper 200g
Garlic greens 350g
Dried red chili pepper 10g
Garlic 5g
Onion 150g
Peppercorn oil
Oyster sauce ½ tsp
Soy sauce ½ tsp
Sugar ½ tsp
Sweet black rice vinegar ½ tsp
Black pepper
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