Short Ribs Recipes

1. Korean-Style Grilled Short Ribs:

Ingredients:

• 2 pounds of beef short ribs, flanken-cut
• Soy sauce (1/2 cup)
• Mirin (1/4 cup)
• Sugar (2 tablespoons)
• Garlic cloves (4, minced)
• Ginger (1 tablespoon, grated)
• Green onions (2, chopped)
• Sesame seeds (1 tablespoon)
• Vegetable oil (2 tablespoons)

Cooking Method:

1. Marinate the Short Ribs:

   • In a bowl, mix soy sauce, mirin, sugar, minced garlic, grated ginger, and chopped green onions.
   • Place the short ribs in a large resealable bag and pour in the marinade.
   • Seal the bag and refrigerate for at least 2 hours, or ideally overnight.

2. Preheat the Grill:

   • Preheat your grill to medium-high heat.

3. Grill the Short Ribs:

   • Remove the short ribs from the marinade and pat them dry.
   • Brush the ribs with vegetable oil.
   • Grill for about 2-3 minutes per side until they are slightly caramelized and cooked to your preferred level of doneness.

4. Garnish and Serve:

   • Sprinkle sesame seeds over the grilled short ribs before serving.

2. Braised Short Ribs in Red Wine Sauce:

Ingredients:

• 2 pounds of beef short ribs, flanken-cut
• Olive oil (2 tablespoons)
• Onion (1, chopped)
• Carrots (2, chopped)
• Celery (2 stalks, chopped)
• Garlic cloves (4, minced)
• Red wine (1 bottle)
• Beef broth (2 cups)
• Fresh thyme sprigs (4)
• Salt and pepper to taste

Cooking Method:

1. Sear the Short Ribs:

   • In a large oven-safe pot, heat olive oil over medium-high heat.
   • Sear the short ribs on all sides until they are browned.

2. Prepare the Sauce:

   • Add chopped onion, carrots, celery, and minced garlic to the pot.
   • Stir and cook until the vegetables are tender.

3. Deglaze with Red Wine:

   • Pour in the red wine and beef broth.
   • Add fresh thyme sprigs and season with salt and pepper.
   • Bring the mixture to a boil.

4. Braise the Short Ribs:

   • Cover the pot and transfer it to a preheated oven at 325°F (163°C).
   • Braise for about 2.5 to 3 hours until the short ribs are tender and falling off the bone.

5. Serve with Sauce:

   • Remove the short ribs from the pot and serve with the flavorful red wine sauce.

3. Short Rib Tacos:

Ingredients:

• 2 pounds of beef short ribs, flanken-cut
• Corn tortillas (8)
• Lime wedges (for serving)
• Fresh cilantro leaves (for garnish)

For Marinade:

• Soy sauce (1/4 cup)
• Lime juice (2 tablespoons)
• Brown sugar (2 tablespoons)
• Garlic cloves (3, minced)
• Ground cumin (1 teaspoon)
• Chili powder (1 teaspoon)

Cooking Method:

1. Marinate the Short Ribs:

   • In a bowl, combine soy sauce, lime juice, brown sugar, minced garlic, ground cumin, and chili powder.
   • Coat the short ribs with the marinade and refrigerate for at least 1 hour.

2. Preheat the Grill:

   • Preheat your grill to medium-high heat.

3. Grill the Short Ribs:

   • Grill the marinated short ribs for about 2-3 minutes per side until they are nicely charred and cooked to your desired level of doneness.

4. Assemble the Tacos:

   • Warm the corn tortillas on the grill.
   • Slice the grilled short ribs into thin strips.
   • Fill the tortillas with the short rib strips.
   • Garnish with fresh cilantro leaves and serve with lime wedges.

4. Korean-Inspired Braised Short Ribs:

Ingredients:

• 2 pounds of beef short ribs, flanken-cut
• Soy sauce (1/2 cup)
• Mirin (1/4 cup)
• Sugar (2 tablespoons)
• Garlic cloves (4, minced)
• Ginger (1 tablespoon, grated)
• Green onions (2, chopped)
• Sesame oil (1 tablespoon)
• Sesame seeds (1 tablespoon)

Cooking Method:

1. Marinate the Short Ribs:

   • In a bowl, mix soy sauce, mirin, sugar, minced garlic, grated ginger, chopped green onions, and sesame oil.
   • Place the short ribs in a large resealable bag and pour in the marinade.
   • Seal the bag and refrigerate for at least 2 hours, or ideally overnight.

2. Braise the Short Ribs:

   • Preheat your oven to 325°F (163°C).
   • Transfer the marinated short ribs and marinade to a baking dish.
   • Cover with aluminum foil and bake for about 2.5 to 3 hours until the short ribs are tender.

3. Serve with Sesame Seeds:

   • Remove the short ribs from the baking dish and place them on a serving platter.
   • Sprinkle sesame seeds over the short ribs before serving.

5. Short Rib and Vegetable Stir-Fry:

Ingredients:

• 2 pounds of beef short ribs, flanken-cut
• Vegetable oil (2 tablespoons)
• Bell peppers (2, sliced)
• Broccoli florets (2 cups)
• Carrots (2, sliced)
• Snow peas (1 cup)
• Garlic cloves (4, minced)
• Ginger (1 tablespoon, grated)
• Stir-fry sauce (store-bought or homemade)
• Cooked rice (for serving)

Cooking Method:

1. Stir-Fry the Short Ribs:

   • Heat vegetable oil in a wok or large skillet over high heat.
   • Add the short ribs and stir-fry until they are browned and cooked to your preferred level of doneness.
   • Remove the short ribs from the pan and set them aside.

2. Stir-Fry the Vegetables:

   • In the same pan, add bell peppers, broccoli, carrots, snow peas, minced garlic, and grated ginger.
   • Stir-fry for a few minutes until the vegetables are tender-crisp.

3. Combine with Stir-Fry Sauce:

   • Return the cooked short ribs to the pan.
   • Pour in the stir-fry sauce and stir until everything is well-coated and heated through.

4. Serve Over Rice:

   • Serve the short rib and vegetable stir-fry over cooked rice.

Remember to use a meat thermometer to ensure your ribeye roast reaches the desired internal temperature:

• Medium-Rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Medium-Well: 150°F (66°C)