Asian Braised Short Ribs With Cranberry Teriyaki Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW COOKER ASIAN SHORT RIBS



Slow Cooker Asian Short Ribs image

An alternative to traditionally oven-braised short ribs, these slow-cooker, fall-of-the-bone short ribs are Asian-flavored, incredibly tender, and perfect for a cold winter evening.

Provided by Diana71

Categories     World Cuisine Recipes     Asian

Time 4h20m

Yield 6

Number Of Ingredients 14

6 beef short ribs, or more to taste
salt and pepper to taste
½ cup soy sauce
½ cup vegetable broth
2 tablespoons rice vinegar
¼ cup brown sugar
5 cloves garlic, minced
1 tablespoon finely grated ginger
1 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon potato starch
2 tablespoons cold water
2 green onion tops, thinly sliced

Steps:

  • Season short ribs with salt and pepper on both sides.
  • Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
  • Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
  • Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
  • Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
  • Pour sauce over short ribs and sprinkle sliced green onions on top.

Nutrition Facts : Calories 669.6 calories, Carbohydrate 13.7 g, Cholesterol 116.2 mg, Fat 55.1 g, Fiber 0.5 g, Protein 28.4 g, SaturatedFat 22.5 g, Sodium 1332.9 mg, Sugar 9.7 g

CRANBERRY-GLAZED BRAISED SHORT RIBS



Cranberry-Glazed Braised Short Ribs image

Move over, turkey! These braised short ribs may soon become everyone's favorite meat to eat with cranberry! Enjoy Cranberry-Glazed Braised Short Ribs.

Provided by My Food and Family

Categories     Recipes

Time 2h50m

Yield Makes 6 servings.

Number Of Ingredients 10

2 cups cranberry juice
juice from 2 oranges
1/2 cup A.1. Original Sauce
1/3 cup sugar
3 Tbsp. minced gingerroot
3 lb. beef short ribs (about 6)
1 small onion, chopped
1/2 cup dried cranberries
2 fennel bulbs, cut into 1/4-inch-thick slices
1 Tbsp. cornstarch

Steps:

  • Mix first 5 ingredients. Set aside.
  • Cook ribs in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan. Add onions and cranberries to pan; cook 5 min., stirring frequently. Return ribs to pan. Add 2 cups of the cranberry juice mixture. Bring to boil; cover. Simmer on low heat 1 hour 15 min. Add fennel; cook 45 min. or until ribs are tender. After about 15 min., bring remaining cranberry juice mixture to boil in medium saucepan; simmer on medium-low heat 15 min. or until thickened, stirring frequently.
  • Use fork or slotted spoon to transfer ribs and vegetables to platter; cover to keep warm. Skim and discard fat from sauce remaining in pan. Pour half into medium bowl. Whisk in cornstarch until well blended. Add to cranberry juice mixture in saucepan; mix well. Bring to boil, stirring constantly; cook 1 min.
  • Serve vegetables and ribs topped with cranberry glaze.

Nutrition Facts : Calories 720, Fat 46 g, SaturatedFat 20 g, TransFat 0 g, Cholesterol 105 mg, Sodium 470 mg, Carbohydrate 50 g, Fiber 4 g, Sugar 41 g, Protein 25 g

ASIAN-STYLE BRAISED SHORT RIBS



Asian-Style Braised Short Ribs image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 16

5 pounds beef short ribs, cut into 4-ounce portions
1 cup soy sauce
1/4 cup rice wine vinegar
3 cloves garlic, peeled and smashed
1 (5-inch) stalk lemongrass, halved and smashed
1 tablespoon peeled and minced ginger
1/2 cup light brown sugar
1 quart water
1/2 cup sliced green onion bottoms, white part only
3/4 teaspoon crushed red pepper
1/4 cup fresh orange juice
1/4 cup hoisin sauce
2 tablespoons fresh lemon juice
Jasmine Rice, for serving
2 teaspoons finely grated orange rind, for serving
Sliced green onion tops, optional for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
  • Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
  • Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
  • Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.

CRANBERRY-TERIYAKI GLAZE



Cranberry-Teriyaki Glaze image

Provided by Ming Tsai

Categories     Blender     Berry     Citrus     Fruit     Onion     Soy     Sauté     Cranberry     Fall     Winter

Yield Makes about 2 cups

Number Of Ingredients 9

1/2 large red onion, sliced
1 1/2 teaspoons minced ginger
1/2 cup dried cranberries, such as Craisins
Zest and juice of 1/2 orange
1/2 cup naturally brewed soy sauce
1 cup cranberry juice
1/4 cup sugar
3 tablespoons grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper, to taste

Steps:

  • In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, naturally brewed soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately, transfer to a blender and blend until almost smooth (with small bits is preferable), drizzling in oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.

ASIAN BRAISED SHORT RIBS WITH CRANBERRY-TERIYAKI GLAZE



Asian Braised Short Ribs with Cranberry-Teriyaki Glaze image

Provided by Ming Tsai

Categories     Beef     Garlic     Herb     Onion     Vegetable     Braise     Christmas     New Year's Eve     Fall     Winter

Yield Makes 20 servings

Number Of Ingredients 16

15 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this)
4 teaspoons kosher salt
2 1/2 teaspoons freshly ground black pepper
2 tablespoons canola oil
5 large onions, roughly chopped (about 5 cups)
6 carrots, roughly chopped (about 3 1/2 cups)
1/2 bunch celery, roughly chopped (about 3 cups)
2 medium fennel bulbs (sometimes called anise; 1 1/2 to 2 pounds total), stalks discarded and bulbs roughly chopped
4 lemongrass stalks, root ends trimmed, tough outer leaves discarded, and finely chopped
3 tablespoons garlic, minced (about 6 to 7 cloves)
1 tablespoon ginger, minced (from 1/2-inch knob)
4 cups Chinese Shaoxing rice wine or sake
2 cups dark soy sauce
6 whole sprigs fresh thyme
3 dried bay leaves
1 cup cranberry-teriyaki glaze

Steps:

  • Sprinkle short ribs with 3 teaspoons salt and 2 teaspoons pepper.
  • In large heavy stockpot over high heat, heat oil until hot but not smoking. Working in batches, sear ribs, turning occasionally, until brown on all sides, about 10 to 12 minutes. Transfer as browned to plate, reserving rendered fat in pan. Add onions, carrots, celery, fennel, lemongrass, garlic, and ginger and sauté, stirring frequently, until soft, about 10 minutes. Add rice wine, soy sauce, thyme, and bay leaves, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve.

More about "asian braised short ribs with cranberry teriyaki glaze recipes"

ASIAN BRAISED BEEF SHORT RIBS - EAT, LITTLE BIRD
asian-braised-beef-short-ribs-eat-little-bird image
2019-02-08 What to Serve with Beef Short Ribs. Due to the rich and flavourful sauce which accompanies the meat, the best accompaniment for these beef …
From eatlittlebird.com
5/5 (13)
Total Time 3 hrs 15 mins
Category Dinner
Calories 575 per serving


TERIYAKI BRAISED BEEF SHORT RIBS | RECIPE | KITCHEN STORIES
teriyaki-braised-beef-short-ribs-recipe-kitchen-stories image
Remove short ribs from the oven. Heat oil in a frying pan over medium heat. Add red onion, button mushrooms, and cooked potato and radish. Sauté for …
From kitchenstories.com
4.5/5 (18)
Category Main
Cuisine Korean
Total Time 3 hrs
  • Peel and thinly slice garlic. Season short ribs with salt and pepper. Heat oil in a pot over medium-high heat and sear meat on both sides, then add garlic.
  • Preheat oven to 160°C/320°F. Add Teriyaki sauce and beef stock to the pot with the short ribs. Cover and turn the heat to medium-low. Let simmer for approx. 10 min.
  • Transfer the pot to the oven and braise at 160°C/320°F for approx. 2.5 hrs., turning short ribs occasionally.
  • Approx. 15 min. before short ribs are done braising, cut onion and red onion into rings and slice mushrooms. Peel potato and radish, cut them into bite-sized pieces, and add to a pot of simmering salted water. Cook for approx. 5 min., then drain.


ASIAN-GLAZED BRAISED SHORT RIBS - RECIPE - FINECOOKING
asian-glazed-braised-short-ribs-recipe-finecooking image
2006-02-01 Recipe Asian-Glazed Braised Short Ribs. By Molly Stevens Fine Cooking Issue 77. Scott Phillips. Servings: 4 to 6. Ingredients . 4 to 5 lb. …
From finecooking.com
4.7/5 (13)
Category Main Course
Cuisine Asian
Calories 400 per serving


STICKY GLAZED ASIAN BEEF SHORT RIBS - NOT QUITE NIGELLA
sticky-glazed-asian-beef-short-ribs-not-quite-nigella image
2013-07-12 Step 1 - Mix the soy sauces, 1 cup of the brown sugar, 1 teaspoon of salt, garlic, ginger, star anise and chilli in a bowl and then marinate the beef …
From notquitenigella.com
5/5 (3)


10 BEST ASIAN STYLE BEEF SHORT RIBS RECIPES - YUMMLY
10-best-asian-style-beef-short-ribs-recipes-yummly image
2022-01-24 Sticky Asian Beef Short Ribs Not Quite Nigella. brown sugar, beef short ribs, star anise, light soy sauce, ginger and 7 more.
From yummly.com


ASAIN BRAISED SHORT RIBS W. CRANBERRY TERIYAKI GLAZE ...
asain-braised-short-ribs-w-cranberry-teriyaki-glaze image
This is a decadantly rich Asian inspired recipe for short ribs. This is a perfect Sunday Supper dish! From the original site: Two Words.Short Ribs Not just any short ribs, but ones that have cooked down long and slow in a fantastic broth …
From foodwhirl.com


ASIAN BRAISED SHORT RIBS - HOW TO FEED A LOON
2019-03-02 On a large plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper. Turn the short ribs in the seasoned flour, shaking off any excess. In a large frying pan over …
From howtofeedaloon.com
4.9/5 (21)
Calories 425 per serving
Category Asian, Entree


CHINESE-STYLE BRAISED SHORT RIB - TASTETORONTO
2020-07-24 Chinese-Style Braised Short Rib. 3 lbs English-cut bone-in short ribs (thick and cut into cubes) 3 tablespoons all purpose flour. 2 tablespoons olive oil. 2 cloves of garlic, …
From tastetoronto.com
4.5/5 (2)
Category Main Dishes
Cuisine Chinese
Total Time 4 hrs 10 mins
  • Preheat oven to 375˚F. You will need a frying pan, baking tray and a dutch oven, crock pot or a deep stovetop pot.
  • In a mixing bowl, whisk together soy sauce, rice wine, hoisin sauce, brown sugar, sesame oil and stock/water until combined. Set aside.


ASIAN-SPICED SHORT RIBS RECIPE - FOOD & WINE
2013-12-07 Preheat the oven to 325°. Light a grill. Season the ribs with salt and fennel. Grill over high heat, turning, until charred all over, 12 minutes. Transfer to a flameproof roasting pan ...
From foodandwine.com
5/5
Total Time 4 hrs 30 mins
Servings 6
  • Preheat the oven to 325°. Light a grill. Season the ribs with salt and fennel. Grill over high heat, turning, until charred all over, 12 minutes. Transfer to a flameproof roasting pan.
  • In a large bowl, mix the ketchup, wine, vinegar, molasses, onion flakes, fish sauce, soy sauce, garlic powder, chipotle, sesame oil and 1 tablespoon of kosher salt. Whisk in the water. Pour over the ribs and bring to a simmer.
  • Transfer the sauce to a large saucepan and boil over high heat until reduced to 4 cups, 1 hour; cover. Keep the ribs warm in a 200° oven.


ASIAN BEEF RIBS RECIPE - COOKEATSHARE
Food Network invites you to try this Asian-Style Braised Short Ribs recipe from Emeril Lagasse. asian beef short ribs Recipes at Epicurious.com. advanced recipe search. Southeast Asian Beef and Rice-Noodle Soup Gourmet, February 2009 ... Asian Braised Short Ribs with Cranberry-Teriyaki Glaze Epicurious, December 2006 ... Beef Short Ribs with Asian …
From cookeatshare.com


CHINESE SHORT RIB RECIPES - COOKEATSHARE
chinese short ribs Recipes at Epicurious.com. Asian Braised Short Ribs with Cranberry-Teriyaki Glaze Epicurious, December 2006. Chinese Beef Noodle Soup ... Grilled Cheese with Pulled Short Ribs and Pickled Red Onions ... Short Ribs Recipe: Paula Deen : Food Network. Food Network invites you to try this Short Ribs recipe from Paula Deen ...
From cookeatshare.com


CRANBERRY-TERIYAKI GLAZE RECIPE - FOOD NEWS
1 cup cranberry-teriyaki glaze (recipe below) 1 cup couscous, cooked juice and zest of 1 lemon 1 T Dijon mustard 1/4 cup olive oil 3 scallions stalks, sliced (reserve green part for garnishing) 1/4 cup dried cranberries, coarsely chopped salt and pepper to taste. Marinate the racks of lamb in the glaze for a couple of hours or overnight. 1 cup cranberry-teriyaki glaze (recipe follows) 1 …
From foodnewsnews.com


ASIAN BRAISED SHORT RIBS WITH CRANBERRY TERIYAKI GLAZE …
Recipe Guide; Ask. Food; Travel; Diet and Fitness; Home and Garden; Blog. Health; How-To; Restaurants; Chefs; Events; Beverage; F&B Industry; Business; Content is loading... Close Print. Sign in. Username or Email Address * Password * Keep me signed in. Not a member? Sign up Forgot Password. Sign Up. Username * Email Address * Password will be e-mailed to you. …
From friendseat.com


BLOATAL RECALL: ASIAN BRAISED SHORT RIBS WITH ...
2019-09-04 Home › braised › cranberry › glazed › ribs › short. Bloatal Recall: Asian Braised Short Ribs with CranberryTeriyaki Glaze Wednesday, 4 September 2019 Add Comment Edit. Bloatal Recall: Asian Braised Short Ribs with CranberryTeriyaki Glaze, Sticky glazed ribs recipe BBC Good Food, #Bloatal Recall: Asian Braised Short Ribs with CranberryTeriyaki …
From kristinasgoodbetterbest.blogspot.com


CRANBERRY TERIYAKI GLAZE RECIPES
Heaven, Beef Heaven. >>Get the Recipe: Asain Braised Short Ribs w. Cranberry Teriyaki Glaze. asian braised cranberry dinner guestpost short ribs teriyaki. About AmbertheBaker. I am one of the many … From foodwhirl.com. See details. CRANBERRY TERIYAKI MEATBALLS - KIKKOMAN USA. Heat 5-6 minutes or until cranberry sauce has melted, then stir in brown …
From tfrecipes.com


RECIPES/ASIAN-BRAISED-SHORT-RIBS-WITH-CRANBERRY-TERIYAKI ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


CRANBERRY TERIYAKI GLAZE RECIPES - EASY RECIPES
Cranberry-Teriyaki Glaze recipe. 1 cup cranberry-teriyaki glaze (recipe follows) 1 cup couscous, cooked juice and zest of 1 lemon 1 T Dijon mustard 1/4 cup olive oil 3 scallions stalks, sliced (reserve green part for garnishing) 1/4 cup dried cranberries, coarsely chopped salt and pepper to taste Marinate the racks of lamb in the glaze for a couple of hours or overnight. …
From recipegoulash.com


BLOATAL RECALL: ASIAN BRAISED SHORT RIBS WITH ...
2019-08-02 Home › braised › cranberry › glazed › ribs › short. Bloatal Recall: Asian Braised Short Ribs with CranberryTeriyaki Glaze Friday, 2 August 2019 Add Comment Edit. Bloatal Recall: Asian Braised Short Ribs with CranberryTeriyaki Glaze, Sticky glazed ribs recipe BBC Good Food, #Bloatal Recall: Asian Braised Short Ribs with CranberryTeriyaki Glaze. Read …
From kristinasgoodbetterbest.blogspot.com


ASIAN-STYLE BRAISED SHORT RIBS RECIPE | KITCHEN INFINITY ...
2022-01-30 Asian-Style Braised Short Ribs Directions. Preheat the oven to 350 degrees F. In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ...
From kitcheninfinity.com


ASAIN BRAISED SHORT RIBS W. CRANBERRY TERIYAKI GLAZE
Jan 11, 2013 - This is a decadantly rich Asian inspired recipe for short ribs. This is a perfect Sunday Supper dish! From the original site: Two Words.Short Ribs Not just any short ribs, but ones that have cooked down long and slow in a fantastic broth flavored with soy and cranberry. Then generously lacquered with a deliciously sticky and sweet cranberry teriyaki glaze.
From pinterest.com


BRAISED SHORT RIBS CHINESE STYLE- TFRECIPES
Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve.
From tfrecipes.com


Related Search