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Short Ribs Recipes - Campo Meat

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)