Spiced Short Ribs Recipes

SPICE-RUBBED RIBS

Steps:

• In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.

SPICE-BRAISED SHORT RIBS

Steps:

• Stir together chiles, salt, paprika, oregano, pepper, cumin, cinnamon, ¼ cup of the oil, and half the garlic in a medium bowl. Rub ribs all over with chile mixture; cover and chill 12 to 24 hours.
• Preheat oven to 300°F. Let ribs stand at room temperature for 30 minutes. Bring broth to a boil in a medium saucepan and cook until reduced by half, 15 to 20 minutes.
• Meanwhile, heat remaining 2 tablespoons oil in a large heavy-bottomed pot over medium. Working in batches, add ribs and cook until browned, about 3 minutes per side; transfer ribs to a platter. Remove pot from heat, discard drippings, and wipe clean.
• Pour wine into pot and bring to a boil. Cook until reduced to 1 cup, about 5 minutes. Add reduced broth and stir to combine. Add ribs to pot along with tomatoes, celery, carrots, and onion. Return to a boil, cover, and transfer to oven.
• Braise until meat is very tender and easily pulls away from the bone, 3 to 3½ hours.
• Meanwhile, stir together parsley, mint, lemon zest, and remaining half of garlic in a small bowl.
• Transfer ribs to a serving platter and tent with foil. Skim fat from cooking liquid and discard. Strain braising liquid and discard solids. Serve ribs with sauce, topped with parsley mixture.

SWEET AND SPICY SHORT RIBS

Steps:

• Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
• Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
• Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.

PRESSURE-COOKER SPICED SHORT RIBS

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown ribs in batches; set aside., Add butter to pressure cooker. When melted, add leek. Cook and stir leek until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. , In a small bowl, combine remaining ingredients; spread over ribs. Return ribs to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally.

7-SPICE GARLIC BBQ SHORT RIBS

Steps:

• For the garlic mixture: Place the oil and garlic in a shallow frying pan. Mix until combined and the oil just covers the garlic, adding more oil as necessary. Cook over medium heat until the oil begins to bubble and the garlic turns golden brown, 2 to 3 minutes. Immediately remove from the heat and drain off the oil. Set the garlic aside and let cool.
• For the BBQ marinade: Combine the pear puree, sugar, soy sauce, oyster sauce, rice wine, pepper, schichimi togarashi and 5-spice powder in a 2-quart saucepan and mix thoroughly with a whisk. Cook over high heat until the mixture comes to a boil. Add the prepared garlic mixture, lower the heat and simmer until slightly thickened, about 15 minutes. Remove from the heat and stir in the onion and scallion. Let cool to room temperature, about 30 minutes.
• Meanwhile, remove any excess fat and sinew from the ribs. Cut into 1/2-inch cubes and transfer to a 4-quart container.
• Slowly pour the cooled BBQ marinade over the ribs and mix until thoroughly coated. Marinate the ribs in the refrigerator at least 8 hours.
• Drain the ribs and onion of excess BBQ marinade through a sieve or strainer. Heat the oil in a frying pan over high heat, 2 to 3 minutes. Add the ribs and onion and cook, mixing often to prevent burning, until caramelized and cooked to desired doneness, 2 to 3 minutes for medium-rare, 3 to 5 minutes for medium. Serve on rice, bread or salad.

THAI SPICED SHORT RIBS

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.

SPICED SHORT RIBS

Steps:

• Preheat oven to 375 degrees.
• Place 2 tablespoons oil in a Dutch oven large enough to hold the ribs in a single layer, over medium heat. When oil is hot, add onions, carrots, leeks, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add garlic, 2 tablespoons coriander seeds, peppercorns, thyme, rosemary, and bay leaves.
• Using kitchen twine, tie meat on each rib securely to the bone. Season the short ribs with 1 teaspoon salt and add them to the Dutch oven. Add enough water to the pan to just cover the ribs and bring to a simmer. Transfer pan to the oven. Simmer ribs, turning them every 30 minutes until very tender, about 2 hours. Remove pan from oven and allow ribs to cool in their liquid. Strain to remove vegetables, cover, and refrigerate, with meat still in its liquid, overnight.
• Grind together remaining 1 1/2 tablespoons coriander seeds with celery salt, Aleppo pepper flakes, allspice, and cumin in a spice grinder or mortar. Transfer spice mixture in a shallow dish; set aside.
• Remove meat mixture from refrigerator; skim and discard any accumulated fat from the surface. Remove short ribs from liquid. Transfer liquid to a medium saucepan and bring to a boil over medium-high heat. Cook until liquid is reduced by half, about 10 minutes.
• Cut meat from bones. Pat meat dry with a paper towel, then trim off any excess fat or cartilage. Slice meat across the grain into 3/8-inch-thick medallions. Dredge each slice in spice mixture. Place remaining 2 tablespoons oil in a large skillet over medium-high heat. Season meat with 1/2 teaspoon salt. When oil is hot, add meat to pan. Brown meat for 1 to 2 minutes and turn; add butter. Continue browning meat, basting regularly with butter. Transfer meat to a paper-towel-lined plate to drain, then arrange on warmed serving plates. Serve each with mashed potatoes and 1 to 2 tablespoons of the reduced braising liquid.