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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SUPER TASTY Grilled Kalbi Korean BBQ Short Ribs | How To
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These Kalbi Korean BBQ Short Ribs are a delicious marinated and grilled short rib that the whole family will love! Sweet and savory with a caramelized exterior, kalbi grills up fast and easy with a perfect medium rare center.
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Korean-style short ribs — pan seared/braised method
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***RECIPE, SERVES 4-6 PEOPLE***
3-5 lb (1.4-2.3 kg) beef short ribs, either flanken cut or English cut
1 pear, ideally an Asian variety
1 bunch of scallions
a few garlic cloves
a thumb of ginger
soy sauce
rice vinegar
sugar (any kind)
sesame oil
toasted sesame seeds for garnish
a couple bunches of any dark, leafy green, washed and roughly chopped (optional side)
rice for side
If using English-cut short ribs, butterfly them per the video. If using flanken cut, consider washing them in a bowl of water to get off any bone fragments.
Peel the garlic and the ginger. Peel and core the pear. Cut the white parts off the scallions and reserve the green parts for garnish later. Either grate all of the above, or put it in a food processor, along with about 1/2 cup (120 ml) soy sauce and a couple tablespoons each of sugar and vinegar. When everything is combined and smooth, taste it. It should taste good, but too sweet/salty/acidic.
Consider adding more sugar, vinegar, soy sauce, etc, and put in a few drops of sesame oil to taste (it can go bitter if it gets too much abuse in the food processor, hence adding it toward the end). Combine the marinade with the meat in a sealable container, along with just enough water to help the marinade coat and cover everything. Refrigerate overnight.
Remove the meat from the marinade and scrape off as much from the surface as you can. Place the meat in a single layer in your widest pan. (You may need to cook in two batches, or use two pans.) Pour in enough water to come halfway up the meat, then turn the heat on high. Flip the meat once or twice as the water boils out. As soon as most of the water is gone, you'll notice things starting to brown rapidly. Turn the heat way down and don't let anything burn. Flip the meat frequently and let it gently brown on all sides before taking it out to rest.
If making the greens, put as many of them in the pan as you can fit. They'll wilt quickly, so you'll be able to get in more as they shrink. Pour in some of the leftover marinade. Cook, stirring constantly, until they're just soft.
Slice up the ribs, serve them with rice and greens, garnish them with sesame seeds and the thinly sliced scallion tops.
This is the tastiest BONELESS BBQ RIB - Beef Rib Fingers
What is Finger Meat?! This unusual name for a cut of meat can give you a wonderful dish, cooking in the Instant Pot.
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Braised Short Ribs | Basics with Babish
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This week on Basics, it's time to prepare for fall with some braised short ribs and a thyme-infused negroni bianco.
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Nobody cooks pork ribs in the pan like my husband! The onion is the secret!
Nobody cooks pork ribs in the pan like my husband! The onion is the secret!
Ingredients:
pork ribs - 800 g (28.2 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
thyme - 15 g (½ oz)
oil - 20 ml (0.7 fl oz)
Cook over low fire for 15 min
onion - 400 g (14 oz)
salt - 10 g (0.35 oz)
smoked paprika - 10 g (0.35 oz)
herbs of Provence - 10 g (0.35 oz)
Cook over low fire with lid for 35 min
mashed potatoes - 350 g (12.35 oz)
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