My Asian Short Ribs Recipes

ASIAN BARBECUED SHORT RIBS

Steps:

• In a Dutch oven, brown ribs in oil on all sides in batches. Remove ribs; set aside. In the same pan, saute onion until tender, 2 minutes. Return ribs to the pan. , Combine the ketchup, 1/2 cup water, soy sauce, lemon juice, brown sugar, mustard, ginger, salt, pepper and bay leaf; pour over ribs. , Cover and bake at 325° until ribs are tender, 1-3/4 to 2 hours. , Remove ribs and keep warm. Discard bay leaf. Skim fat from pan drippings. In a small bowl, combine flour and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with ribs. If desired, top with green onions and sesame seeds.

ASIAN-STYLE BONELESS BEEF SHORT RIBS

Steps:

• BUILD FLAVOR: Cook oil, garlic, and ginger in pressure-cooker pot over medium-high heat until fragrant, about 1 minute. Stir in hoisin sauce, soy sauce, sherry, scallion whites, and cayenne, then add beef.
• HIGH PRESSURE FOR 35 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over mediumhigh heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.
• NAT URALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
• BEFORE SERVING: Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce into small bowl. Stir scallion greens and cilantro leaves into sauce and serve with ribs.

SWEET ASIAN SHORT RIBS

Steps:

• Place short ribs in the crock of a slow cooker; season with salt and pepper.
• Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
• Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

SLOW COOKER ASIAN SHORT RIBS

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.

THESE ASIAN-STYLE SHORT RIBS ARE JUST 334 CALORIES

Steps:

• Sprinkle ribs with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of the ribs to skillet; cook, turning occasionally, until browned on all sides, about 8 minutes. Transfer ribs to a 6-quart slow cooker; discard drippings in skillet. (Don't wipe skillet clean.) Repeat procedure with remaining ribs. Add remaining 1 1/2 teaspoons oil to skillet; stir in mushrooms, garlic, and ginger. Cook, stirring often, until mushrooms soften slightly, about 4 minutes; transfer mushroom mixture to slow cooker. Add beef stock, brown sugar, vinegar, soy sauce, and red pepper to slow cooker. Cover and cook on low until ribs are tender, about 8 hours.
• Transfer ribs to a serving platter; reserve cooking liquid in the slow cooker. Skim fat from surface of cooking liquid. Drizzle ribs with reserved cooking liquid.

ASIAN BEEF SHORT RIBS

Steps:

• Light your charcoal. While it is getting hot, mix salt and pepper and rub into meat. Then massage in the garlic. Add the vermouth and soy sauce and mix again. Let marinate 20 to 30 minutes. Place the short ribs on the grill and cook until desired doneness.

SLOW-COOKER ASIAN SHORT RIBS

Steps:

• In a greased 4- or 5-qt. slow cooker, whisk together the first 8 ingredients. Add short ribs and turn to coat; cook, covered, on low until meat is tender, 6-7 hours. If desired, serve with ramen noodles and optional toppings.

ASIAN STYLE SHORT RIBS

Steps:

• In a bowl, mix the hoisin, soy, vinegar, sesame oil and ginger
• Place the short ribs in the slow cooker and add the sauce on top
• Cook on low for 6-8 hours
• Remove ribs from sauce
• Strain sauce and remove as much fat as possible
• Place strained sauce in a small saucepan
• Mix a little bit of sauce with the corn starch on a small bowl
• Pour the cornstarch mixture on the sauce and boil. Sauce should thicken
• Serve the sauce on top of the beef

STICKY ASIAN RIBS RECIPE (IN THE OVEN!)

Steps:

• Preheat oven to 275 degrees.
• Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
• In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
• Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
• Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
• While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
• In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
• Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
• Top with sesame seeds and green onions.

PASTA WITH ASIAN SHORT RIBS, MUSHROOMS, AND ASPARAGUS

Steps:

• *Follow this Asian Short Rib recipe to cook 3 pounds of short ribs in the slow cooker or the oven. Use tongs to remove meat from the slow cooker to a plate or cutting board and let sit until cool enough to handle.
• Strain the short rib cooking liquid into a bowl; discard any solids left in the strainer. Let the sauce sit undisturbed for 5-10 minutes than skim as much excess fat from the top of the liquid as possible, discarding the fat. (*See note.)
• Add 2 tbsp cornstarch and about 1/2 cup of the cooking liquid to a bowl and stir to combine. Add the rest of the cooking liquid to a heavy bottom saucepan. Slowly whisk the cornstarch mixture into the sauce in the saucepan. Bring the sauce to a boil over medium high heat. Reduce the heat to medium, and let simmer, stirring frequently, for 5-19 minutes, until the sauce is thick and has reduced slightly.
• Meanwhile, pull the short rib meat from the bones and shred it into strips; discard bones and excess fat.
• Fill a large saucepan about 2/3 full with water and add enough salt to make the water taste salty. Set the pan over high heat and bring the water to a boil. Add the pasta, letting it cook until al dente. (*See note below for how to cook fresh, homemade pasta.) Drain in a colander in the sink and set aside while you cook the vegetables.
• Bend the asparagus spears, allowing them to snap in half. Discard the base of the stalks (or save them in the freezer for Cream of Asparagus Soup.) Cut the asparagus tips into 1-inch pieces.
• Heat 1/2 tablespoon of olive oil in a large skillet over high heat until shimmering. Add half the asparagus tips to the hot oil and sprinkle with a bit of salt and pepper. Sauté for 2-4 minutes, just until they start to blacken in a few places and are tender-crisp. Dump them out onto a plate, add another 1/2 tablespoon of olive oil to the pan and repeat with the remaining asparagus tips.
• Turn the burner heat down to medium and add 1 tablespoon oil and 1 tablespoon butter to the skillet. Add half the sliced mushrooms and sprinkle with a bit of salt and pepper. Cook, stirring occasionally, until the mushrooms are a deep golden brown, bordering on crispy, about 10 minutes. Add the mushrooms to the plate with the asparagus, add another tablespoon of oil and butter to the pan and repeat with the remaining mushrooms.
• In a large saucepan, add the cooked pasta, short rib meat, asparagus, mushrooms, and short rib cooking liquid. Toss gently to combine and heat over low just until everything is heated through.

ASIAN-STYLE BRAISED SHORT RIBS

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.

MY ASIAN SHORT RIBS

Steps:

• Salt and Pepper the ribs generously to season. .
• Add oil to large heavy pot or dutch oven over mid-high heat. Add Ribs in batches to brown well on all sides.
• Remove ribs and pour off excess oil if more than a couple of tablespoons (add more oil if needed to reach that amount).
• Add garlic and ginger to oil and saute for about 3 minutes.
• Return the ris to the pan and add the beer, vinegar and Chinese five spice. Stir together, cover and simmer for 2 1/2 hours over low heat
• Preheat oven to 300 degrees. Pour hoisin sauce over the ribs to generously coat.
• Put uncovered pot into the oven for 30 minutes.
• Remove ribs and strain ginger from sauce.
• Degrease the sauce by straining fat off top or put in fridge to quicken the process. Reheat sauce if necessary.
• Serve over ribs. Top with chopped scallion greens fro garnish.