Korean-Inspired Braised Short Ribs with Nyesha Arrington | The Kitchen | Food Network
Nyesha's Korean-inspired short ribs with sweet potato grits will hug your soul!
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Korean-Inspired Braised Short Ribs
RECIPE COURTESY OF NYESHA ARRINGTON
Level: Intermediate
Total: 4 hr 10 min
Active: 40 min
Yield: 6 servings
Ingredients
3 tablespoons grapeseed oil
3 pounds short ribs, boneless
1 Asian pear, cored and cut into thin slices
1 lemongrass stalk, cut into rounds
One 3-inch piece of ginger, cut into rounds
7 scallions, cut in large pieces
1/4 cup gochujang
1/4 cup tomato paste
2 cups red wine
4 cups beef stock
1 1/2 cups soy sauce
1/4 cup sesame oil
Zest of 2 oranges plus 1/4 cup orange juice
1 tablespoon fish sauce
2 tablespoons brown sugar
1/4 cup toasted sesame seeds
Sweet Potato Grits, recipe follows, for serving
1 bunch watercress, for garnish
Sweet Potato Grits:
2 pounds sweet potatoes
2 teaspoons Himalayan pink salt
1 1/2 cups yellow grits
3 tablespoons butter
Pinch grated nutmeg
Directions
Preheat the oven to 375 degrees F.
Heat the grapeseed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs until brown on all sides, about 3 minutes per side. Reserve on a sheet tray.
Add the Asian pear, lemongrass, ginger and scallions to the Dutch oven and cook for a few minutes. Add the gochujang and tomato paste and cook another minute or two to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds and 2 cups water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes.
Lower the oven temperature to 250 degrees F and continue to cook until the short ribs are fork-tender, another 2 hours and 15 minutes to 2 hours and 45 minutes.
Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and reduce over medium-high heat until slightly thickened, 5 to 8 minutes. Serve the short ribs over the Sweet Potato Grits, with watercress and the sauce.
Sweet Potato Grits:
Preheat the oven to 375 degrees F.
For the sweet potatoes: Prick the sweet potatoes with a fork, wrap in aluminum foil and cook until they feel soft all the way through when you gently squeeze them, about 40 minutes. Allow the sweet potatoes to cool slightly, then scoop out the flesh and mash lightly with a fork. Set aside.
For the grits: Place 4 cups of water and 1 teaspoon of the salt in a medium heavy-bottomed saucepot and bring to a boil over high heat. Whisk in the grits. Cook, stirring, until the mixture comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top and let simmer for 15 minutes.
Remove the lid and give the grits a good stir to help them finish absorbing the water. Add the sweet potatoes and stir until well mixed. Fold in the butter and nutmeg. Stir again until smooth. Add the remaining salt. Serve hot.
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Korean-Inspired Braised Short Ribs with Nyesha Arrington | The Kitchen | Food Network
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Email: islandcookinginfo@gmail.com Oven Baked Ribs Recipe | How to make BBQ Ribs in the Oven
1 rack baby back ribs
3 tbsps. brown sugar
1 tbsp. smoked paprika
2 tbsps. garlic powder
1 tbsp. onion powder
1 tsp ground black pepper
1/2 tsp salt
2 tbsps. Spicy Dijon mustard
1 tbsp. Portland's BBQ dry rub
1/2 cup sweet with heat BBQ sauce
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Guy Fieri Eats Dr. Pepper Short Ribs in San Francisco | Diners, Drive-Ins and Dives | Food Network
A popular soft drink is the secret to tender short ribs at the Front Porch!
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GALBI Shortcut Short Ribs - Instant Pot
Make galbi Korean short ribs in your Instant Pot.
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Easy Braised Short Ribs with Gravy - Holiday Recipes Video
Easy Braised Beef Short Ribs and Gravy Recipe.
Holiday Cooking, Beef Ribs and Gravy how-to video.
A simple holiday classic you will love, super easy short ribs.
Recipe:
2.5-3 lbs short ribs (good for 2-3 people, scale up for your party)
1 onion chopped
2 carrots peeled and chopped
1 quart beef broth
2 cups water
Garlic Salt
Ground pepper
Season beef short rib pieces with the garlic salt and pepper. Place into a pot to start to sear on all sides on medium-high heat. Once browned on all sides, add veggies and broth/water and bring to boil, let simmer on low-medium heat for 1hr to 2hrs. Strain liquid and remove oil. Take pieces of beef short rib, you can remove the bones at this point if they have not fallen off. You can trip pieces of excess fat and sinew. In a pan, brown pieces of braised short rib with a little bit of garlic salt and pepper until crispy brown on all sides. Serve with gravy over mashed potatoes, rice, or even with pasta.
Gravy recipe:
4 tablespoons butter
drizzle of olive oil
1/3 cup all purpose flour.
Broth/drippings from the above cooking of the short ribs.
additional water to get gravy to right consistency.
Add butter and oil to a stock pot, melt and add flour. Cook flour and butter down to a nice golden brown to deep brown roux. It should smell nice an nutty. Add the broth/drippings to the mix at about 2-3 cups at a time, stirring with a whisk to smooth out the lumps. Add remaining broth. Let come to boil, and add water to get the gravy to slightly looser than you would like (coating the back of the spoon). It will thicken more once it cools to room temp. Taste and season with salt and pepper to your taste.
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Braised Short Ribs Recipe
Braised Short Ribs Recipe
INGREDIENTS
2-3 lbs. Short Ribs
2 Cups of Red Wine
4 Cups Beef Stock
1 Head of Garlic
1 Medium Onion
2 Carrots
2 Ribs of Celery
2 tbs Tomato Paste
Thyme
Salt & Pepper
0:00 - Intro
0:33 - Veggie Prep
2:11 Season The Short Ribs
3:01 - Sear The Short Ribs
3:52 - Cook The Veggies
4:50 - Make It Saucy
6:05 - Cook The Short Ribs
8:09 - Gravy?
8:48 - Garnish & EAT!
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