Beef Shorties Thai Inspired Beef Shortribs Recipes

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THAI SPICED SHORT RIBS



Thai Spiced Short Ribs image

If you enjoy a glaze-like sauce, remove the lid to the crockpot when the ribs are done. Turn the heat to high (if it isn't already) and simmer until thickened.

Provided by Ang11002

Categories     Meat

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 teaspoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon Thai red curry paste
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon pepper
4 (1 lb) beef short ribs
1 cinnamon stick (about 2 inches long)
1 cup diced white onion
1 (14 ounce) can reduced-sodium beef broth
1/4 cup chopped fresh cilantro

Steps:

  • Combine oil, ginger, curry paste, allspice, salt and pepper in a small bowl to make a paste. Rub on ribs.
  • Put ribs, cinnamon, onion & broth into a 4 1/2 quart or larger crockpot. Cover and cook until beef is tender, 6 to 7 hours on low or 3 1/2 to 4 hours on high. Skim excess fat from broth. Sprinkle with cilantro and serve.

Nutrition Facts : Calories 1809.7, Fat 167.8, SaturatedFat 72, Cholesterol 344.7, Sodium 515.1, Carbohydrate 4.8, Fiber 0.7, Sugar 1.8, Protein 65.8

BEEF SHORTIES: THAI INSPIRED BEEF SHORTRIBS



Beef Shorties: Thai Inspired Beef Shortribs image

It was a weekend. It was raining like hell. It was a good day to do nothing, but I had planned for something special... Father's Day. Although the man was 1438 miles away, I had to make a dinner to celebrate him. It was the least I could do, and he'd understand. I thought about this since Friday, when I happened upon some beef short ribs at a local butcher shop. The price was right, and my brain began to recall a recipe taught to me by a Laotian friend, Lamphan. This uniquely Laotian / Thai marinade makes for a really great taste sensation. I fused it with Southern American barbecue, cooking it with low heat and wet smoke. Lets start with the marinade on this Food Porn adventure:

Provided by Timothy F.

Categories     Thai

Time P2DT7h

Yield 4 serving(s)

Number Of Ingredients 11

3/4 cup soy sauce
1/4 cup hoisin sauce
1/4 cup oyster sauce
1/4 cup sambal oelek
2 tablespoons chopped garlic
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon salt
1/2 cup white sugar
1/4 cup sriracha may be substituted for sambal oelek (or added if you like it spicier)
about 15 to 20 beef short ribs

Steps:

  • Trim excess fat to
  • Whisk together all the marinade ingredients until the sugar has dissolved, and pour into the zip-top bag. Remove as much air as possible and seal. Lay the marinade bag on plate in refrigerator overnight and up to 3 days, turning once in awhile, or when you visit the fridge.
  • For best results use a smoker (or Weber Kettle grill with a wet setup - Google it) . I placed the water tray filled halfway with hot water in the bottom of my smoker and set the smoker to 225° F.
  • I placed the short ribs evenly spaced on two racks and set the vent to half way. I cook with low wet heat for about three hours, then lower the heat to 190° F for a further 3 hours.
  • After six hours of low wet heat, I add some Hickory and Apple chips to the smoker and open the vent to full, for a light smoke. I allow this smoke for 1 hour and remove to a plate to cool. Do not cover with foil or "Texas Crutch" these, or you will end up with pot roast, wrecking all that work you did.
  • I served these delightful beef nuggets with two side salads of carrot and cucumber and Maque Choux, a traditional NOLA side dish inspired by the indigenous first people of our nation and amalgamated by the Acadian French cooks of olde.

Nutrition Facts : Calories 183.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.5, Sodium 4068.8, Carbohydrate 39.3, Fiber 1.3, Sugar 30.3, Protein 6.8

BEEF SHORT RIBS IN FRAGRANT THAI STOCK SAUCE



Beef Short Ribs in Fragrant Thai Stock Sauce image

Very stick. Inspired by Martin Boetz's cookbook, Longrain Modern Thai Food. SO I guess it comes under the category of moden Australian or something. Just try it. :D Note: if you can't get galangal, then just used the equal amount of ginger, so that you'll have 8cm of ginger in total.

Provided by melting pot

Categories     Meat

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 16

50 ml oil
8 (180 g) short beef ribs
2 yellow onions, sliced
4 cm piece galangal, sliced
4 cm piece lemongrass, finely sliced
4 cm piece ginger, sliced
6 tablespoons fish sauce
120 g palm sugar or 120 g brown sugar
6 garlic cloves, peeled and bruised
2 liters chicken stock
4 tablespoons tamarind paste
4 small red chilies or 4 small green chilies
1/2 bunch cilantro leaf, to serve
1/2 bunch Thai basil, torn to serve
2 limes, cut into cheeks, to serve
steamed rice, to serve

Steps:

  • Preheat oven to 150°C.
  • Heat vegetable oil in a wok or frying pan over medium heat. Brown ribs for 3-4 minutes on each side.
  • Remove ribs from pan.
  • Add onion to pan and cook for 3 min or until soft and golden.
  • Place onion, ribs, galangal, ginger, lemon grass, fish sauce, sugar, garlic, stock, tamarind and chillies in a very large ovenproof dish. Stir to combine and bring to a simmer over medium heat. Cover and bake in the oven for at least 2 hrs (and remove lid for last 10 min) or until ribs are very tender.
  • To serve, sprinkle ribs with cilantro and basil and accompany with lime cheeks and rice.

Nutrition Facts : Calories 1565.2, Fat 123.5, SaturatedFat 47, Cholesterol 274.5, Sodium 3009, Carbohydrate 37.8, Fiber 2.7, Sugar 18.6, Protein 73.9

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