Marinated Short Ribs With Grilled Scallion And Mint Salad Recipes

MARINATED AND BRAISED SHORT RIBS

Steps:

• For the marinade: In a large skillet, heat the oil over medium heat. Season the ribs with salt and pepper. Working in batches, if necessary, add ribs to the skillet, and brown on all sides, 8 to 10 minutes per batch. Remove ribs from skillet, and place in a large roasting pan, bone-side down, in a single layer.
• To the same skillet, add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and golden, 20 to 30 minutes.
• Add the wine and thyme. Bring to a simmer, and remove from the heat. Pour over the meat. Cover, and refrigerate for 12 to 24 hours, turning the ribs at least once.
• For the braise: Preheat the oven to 350 degrees. In a large, Dutch-oven, heat the oil over medium heat. Add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until tender, 20 to 30 minutes. Remove the ribs from the marinade, and place in the Dutch-oven. Strain the marinade over the ribs, discarding the vegetables and herbs. Add the veal stock and thyme. Cover, and transfer to oven. Cook for 1 1/2 hours. Uncover, and cook, basting occasionally with the braising liquid, until the meat is falling off the bones and is well glazed, about 30 minutes more.

KALBI (MARINATED BEEF SHORT RIBS)

Steps:

• Stir the sugar into the soy sauce in a bowl until the sugar dissolves completely. Whisk the sesame oil, garlic, green onions, and sesame seeds into the soy sauce. Place the short ribs in a large, sealable bag and pour the marinade over the meat. Marinate in refrigerator for 8 hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the ribs from the bag; discard the marinade.
• Cook the short ribs on the preheated grill until they are very firm, hot, and grey in the center, about 15 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

GRILLED SHORT RIBS

Steps:

• Combine vinegar, soy, honey, ginger, garlic, red pepper, oregano, coriander, zests and black pepper.
• Add ribs and turn to coat.
• Cover and marinate in fridge for at least 6 hours or overnight.
• Prepare grill to medium high heat.
• Drain ribs and discard marinade.
• Grill ribs until slightly charred and crispy, about 3 minutes on a side.
• Remove from grill, transfer to cutting board.
• Chop each rib into 3 or 4 peices.
• Transfer to platter and sprinkle with sesame sees and cilantro.

ASIAN GRILLED SHORT RIBS

Steps:

• Add Asian pear, onion, garlic and ginger to food processor or blender and pulse 4-5 times until roughly chopped. Add remaining marinade ingredients and blend for around 20-30 seconds until combined.
• Add short ribs to a resealable plastic bag and pour marinade over top, then seal the bag and shake until the meat is well coated. Refrigerate for at least 1 hour up to overnight.
• Clean grill grates and wipe with vegetable oil then heat grill to high heat. Grill the short ribs for 2-5 minutes per side depending on preference. Remove and to a platter and serve immediately.

MARINATED SHORT RIBS WITH GRILLED SCALLION AND MINT SALAD

Steps:

• Whisk together soy, oil, garlic and 2 tablespoons of the ginger in a baking dish. Add the ribs and turn to coat. Cover and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
• Heat grill to high. Season ribs with salt and pepper and grill about 3 to 4 minutes per side, until tender. Brush the onions with oil, season with salt and pepper and grill for 2 to 3 minutes on each side, until tender.
• Whisk together the vinegar, remaining tablespoon of ginger, honey, sesame oil and olive oil in a large bowl and season with salt and pepper. Coarsely chop the green onions and add to the bowl. Add mint leaves, mizuna and or watercress and toss to coat.

MINT MARINATED GRILLED SHRIMP TABBOULEH SALAD

Steps:

• Grilled shrimp, recipe follows
• Place bulgur in a bowl and pour the boiling water over. Cover with plastic wrap and let stand until bulgur is tender and most of the water is absorbed, about 1 to 2 hours.
• Drain off any excess liquid from the bulgur and stir in the arugula, green onions and mint.
• Whisk together the lemon juice, garlic and oil and season with salt and pepper. Pour the mixture over the bulgur and season with salt and pepper.
• Transfer tabbouleh to a platter and top with the grilled shrimp. Garnish with fresh mint leaves.
• Combine juice, mint, oil and pepper in a blender and blend until smooth. Place shrimp in a bowl, pour marinade over and stir to coat evenly in the marinade. Marinate for 10 minutes.
• Heat grill to high. Season shrimp with salt and grill for 1 to 2 minutes per side or until slightly charred and just cooked through.