Gingershortribs Recipes

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GINGER SHORT RIBS



Ginger Short Ribs image

Make and share this Ginger Short Ribs recipe from Food.com.

Provided by Barb G.

Categories     Pineapple

Time 3h20m

Yield 4-5 serving(s)

Number Of Ingredients 7

6 ounces fresh ginger, about
4 lbs lean short rib of beef, fat trimmed,cut into 3 to 4 inch pieces
2 cups finely chopped onions
1 cup finely chopped pineapple, fresh or 1 cup canned unsweetened pineapple, drained
1/3 cup soy sauce, about
1/4 cup thinly sliced fresh mint leaves
mint sprig

Steps:

  • Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to3 inches long (you should have 1 1/3 cups).
  • Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.
  • Evenly distribute ginger, onions, and pineapple over and around meat.
  • Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil.
  • Bake in a 375 degree oven until meat is tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and if necessary, add water to bring liquid level up to 3/4 inch.
  • Uncover ribs and bake until browned, about, 10 minutes.
  • Skim fat from juices and discard.
  • Scatter sliced mint over meat; garnish with mint sprigs.
  • Add more soy sauce to taste.

GINGER-GLAZED SHORT RIBS



Ginger-Glazed Short Ribs image

Provided by Julia Moskin

Categories     dinner, main course

Time 5h

Yield 8 servings

Number Of Ingredients 15

3 cups dry red wine
7 to 8 pounds bone-in short ribs, separated into whole ribs
Kosher salt
2 whole heads garlic, papery outer skins removed, cut in half horizontally
5 large fresh shiitake mushroom caps, halved
2 carrots, peeled and chopped
2 medium yellow onions, peeled and quartered
1 celery stalk, chopped
1 4-inch piece fresh ginger, peeled and sliced crosswise 1/4-inch thick
About a dozen allspice berries, lightly crushed
1 cinnamon stick
1 sheet konbu, 5 inches by 6 inches available at Japanese or health-food stores
A dozen sprigs fresh thyme
6 to 8 cups chicken stock, homemade or low-sodium canned
6 tablespoons red wine vinegar

Steps:

  • Heat the oven to 325 degrees. In a saucepan, boil the wine over high heat until reduced to 1/2 cup.
  • Generously sprinkle the ribs on all sides with salt and transfer to a large roasting pan, bone side up. Scatter the garlic, mushrooms, carrots, onions, celery, ginger, allspice, cinnamon, konbu and thyme on the ribs. Mix 6 cups of the stock and vinegar with the reduced wine and add to the ribs. The liquid should come about 2/3 of the way up the sides of the meat. Add more stock if needed.
  • Cover the pan tightly with layers of foil. Transfer to the oven and cook until the meat is very tender, 3 1/2 to 4 hours.
  • Remove from the oven and carefully remove the foil. When the ribs are cool enough to handle, transfer them to a dish. Remove and discard the bones and any bits of vegetables and spice.
  • Strain the liquid in the pan through a sieve and discard the solids. Let the liquid settle, then spoon off the fat or use a fat separator. You should have about a quart of liquid. (At this point, you can refrigerate the meat and sauce, separately, for up to three days.)
  • To finish the dish, heat the oven to 375 degrees. Put the strained liquid back in the roasting pan and bring to a boil on the stove. Add the meat in a single layer. Transfer to the oven and baste frequently with the liquid, until shiny and thick but not sticky, and until the ribs are well glazed, 10 to 20 minutes. Serve the ribs with extra sauce.

SLOW COOKER GINGER-SOY SHORT RIBS GREEN RICE WITH LIME



Slow Cooker Ginger-Soy Short Ribs Green Rice with Lime image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 16

4 carrots, chopped
2 leeks, rinsed well and chopped
3 pounds bone-in beef short ribs, fat trimmed
Salt and freshly ground black pepper
1/2 cup reduced-sodium beef broth
1/3 cup sherry
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced fresh ginger
3 cloves garlic, minced
4 cups instant brown rice
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped scallions
2 tablespoons minced pickled jalapenos
1 teaspoon lime zest

Steps:

  • Heat a large Dutch oven and arrange carrots and leeks on the bottom. Season ribs all over with salt and pepper and place over vegetables. In a medium bowl, whisk together broth, sherry, soy sauce, honey, vinegar, ginger, and garlic. Pour mixture over ribs. Cover and braise for 3 to 4 hours. This can also be done in a slow cooker - just cook on low for 8 hours or high for 4 hours.
  • Cook rice according to package directions.
  • While still hot, stir in cilantro, scallions, jalapenos, and lime zest. Season, to taste, with salt and pepper. Serve half of the rice with the ribs (and carrots and leeks) and reserve extra rice for another meal.

SIMPLE BEEF SHORT RIBS



Simple Beef Short Ribs image

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.

Provided by CooperCook

Categories     Main Dish Recipes     Rib Recipes

Time 2h30m

Yield 4

Number Of Ingredients 10

1 pound beef short ribs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock

Steps:

  • Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
  • Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g

HONEY GARLIC RIBS



Honey Garlic Ribs image

Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.

Provided by Laurie Thompson

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Spare Ribs

Time 1h20m

Yield 8

Number Of Ingredients 8

4 pounds pork spareribs
½ cup honey
¼ cup soy sauce
¼ cup distilled white vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon garlic salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
  • Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
  • Bake for 1 hour, turning every 20 minutes.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g

SWEET GINGER RIBS



Sweet Ginger Ribs image

People ask what's in the marinade of my glazed sweet ginger ribs with ginger, garlic and peach preserves. Now you know! Psst: It works on steaks and chicken, too. -Grace McKeone, Schenectady, New York

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup soy sauce
1/2 cup red wine vinegar
1/2 cup ketchup
1/2 cup peach preserves
1/3 cup minced fresh gingerroot
2 tablespoons stone-ground mustard
2 tablespoons brown sugar
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon coarsely ground pepper
4 pounds pork baby back ribs

Steps:

  • In a small bowl, whisk the first 10 ingredients until blended. In a small container, reserve 1 cup marinade for basting. Divide ribs and the remaining marinade between 2 large resealable plastic bags; seal bags and turn to coat. Refrigerate ribs and reserved marinade overnight., Remove ribs, discarding remaining marinade from bags. Grill ribs, covered, over indirect medium heat 1-1/2-2 hours or until tender, basting occasionally with reserved marinade during the last half hour.

Nutrition Facts : Calories 338 calories, Fat 21g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 721mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 24g protein.

GINGERED SHORT RIBS WITH GREEN RICE



Gingered Short Ribs with Green Rice image

I love the flavors of Korean cuisine, so I created short ribs for the slow cooker. The dish is beautiful, too! - Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 8h35m

Yield 6 servings.

Number Of Ingredients 19

1/2 cup reduced-sodium beef broth
1/3 cup sherry or additional reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
4 medium carrots, chopped
2 medium onions, chopped
3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups uncooked instant brown rice
3 green onions, thinly sliced
3 tablespoons minced fresh cilantro
2 tablespoons chopped pickled jalapenos
3/4 teaspoon grated lime zest
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • In a small bowl, whisk the first 7 ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top., Cook, covered, on low 8-10 hours or until meat is tender., Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime zest., Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.

Nutrition Facts : Calories 444 calories, Fat 12g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 714mg sodium, Carbohydrate 56g carbohydrate (14g sugars, Fiber 5g fiber), Protein 24g protein.

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  • Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to 3 inches long (you should have 1 1/3 cups).
  • Rinse ribs, drain, and lay in a single layer in a 12- by 16-inch casserole at least 2 inches deep (5 to 6 qt.). Evenly distribute ginger, onions, and pineapple over and around meat. Mix 1 cup water with 1/3 cup soy sauce and add to casserole. Cover tightly with foil.
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  • Uncover ribs and bake until browned, about 10 minutes. Skim fat from juices and discard. Scatter sliced mint over meat; garnish with mint sprigs. Add soy sauce to taste.


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