SOY braised SHORT RIBS...my favorite dish from HAWAII by chef Alan Wong
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How to make my favorite Hawaiian dish, soy braised short ribs with sushi rice and broccolini by chef Alan Wong. Make extra cause we are making fried rice next episode with the leftovers.
Chef Alan Wong’s Recipe
hawaiimagazine.com/recipe-alan-wongs-soy-braised-kalbi-short-ribs-with-ko-choo-jang-sauce/
My version
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Hawaiian Short Ribs S2 Ep13
Hawaiian
NEW EPISODE ALERT! Join me on my trip to the South Pacific. We are making Hawaiian Style Short Ribs along with a traditional Macaroni Salad! Check out this episode and don’t forget to SUBSCRIBE!
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GALBI Shortcut Short Ribs - Instant Pot
Make galbi Korean short ribs in your Instant Pot.
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Korean-Inspired Braised Short Ribs with Nyesha Arrington | The Kitchen | Food Network
Nyesha's Korean-inspired short ribs with sweet potato grits will hug your soul!
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Korean-Inspired Braised Short Ribs
RECIPE COURTESY OF NYESHA ARRINGTON
Level: Intermediate
Total: 4 hr 10 min
Active: 40 min
Yield: 6 servings
Ingredients
3 tablespoons grapeseed oil
3 pounds short ribs, boneless
1 Asian pear, cored and cut into thin slices
1 lemongrass stalk, cut into rounds
One 3-inch piece of ginger, cut into rounds
7 scallions, cut in large pieces
1/4 cup gochujang
1/4 cup tomato paste
2 cups red wine
4 cups beef stock
1 1/2 cups soy sauce
1/4 cup sesame oil
Zest of 2 oranges plus 1/4 cup orange juice
1 tablespoon fish sauce
2 tablespoons brown sugar
1/4 cup toasted sesame seeds
Sweet Potato Grits, recipe follows, for serving
1 bunch watercress, for garnish
Sweet Potato Grits:
2 pounds sweet potatoes
2 teaspoons Himalayan pink salt
1 1/2 cups yellow grits
3 tablespoons butter
Pinch grated nutmeg
Directions
Preheat the oven to 375 degrees F.
Heat the grapeseed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs until brown on all sides, about 3 minutes per side. Reserve on a sheet tray.
Add the Asian pear, lemongrass, ginger and scallions to the Dutch oven and cook for a few minutes. Add the gochujang and tomato paste and cook another minute or two to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds and 2 cups water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes.
Lower the oven temperature to 250 degrees F and continue to cook until the short ribs are fork-tender, another 2 hours and 15 minutes to 2 hours and 45 minutes.
Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and reduce over medium-high heat until slightly thickened, 5 to 8 minutes. Serve the short ribs over the Sweet Potato Grits, with watercress and the sauce.
Sweet Potato Grits:
Preheat the oven to 375 degrees F.
For the sweet potatoes: Prick the sweet potatoes with a fork, wrap in aluminum foil and cook until they feel soft all the way through when you gently squeeze them, about 40 minutes. Allow the sweet potatoes to cool slightly, then scoop out the flesh and mash lightly with a fork. Set aside.
For the grits: Place 4 cups of water and 1 teaspoon of the salt in a medium heavy-bottomed saucepot and bring to a boil over high heat. Whisk in the grits. Cook, stirring, until the mixture comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top and let simmer for 15 minutes.
Remove the lid and give the grits a good stir to help them finish absorbing the water. Add the sweet potatoes and stir until well mixed. Fold in the butter and nutmeg. Stir again until smooth. Add the remaining salt. Serve hot.
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Korean-Inspired Braised Short Ribs with Nyesha Arrington | The Kitchen | Food Network
Instant Pot | ITALIAN SHORT RIBS | How To Feed a Loon
LINK TO COMPLETE RECIPE BELOW:
If you want fall-off-the-bone ribs that are loaded with amazing Italian flavor in just about 1 hour, then this is your recipe! So good and so easy!
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