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How To make Oriental Beef Short Rib Barbecue
4 lb Beef short ribs, trimmed
Of excess fat and cut Crosswise no more than 3/8 To 1/2" thick 2/3 c Thinly sliced green onions
1/2 c Soy sauce
1/2 c Water
1/4 c Oriental dark roasted
Sesame oil 2 1/2 tb Packed brown sugar
1 1/2 tb Toasted sesame seeds,
Crushed 1 tb Minced garlic
1 tb Grated fresh ginger root
1/2 ts Ground red pepper
1/8 ts Freshly ground Szechuan
Peppercorns Fresh red chili peppers Green onions Radish Roses Combine sliced green onions,soy sauce,water,sesame oil,brown sugar,sesame seeds,garlic,ginger,red pepper and Szechuan peppercorns.Place ribs and marinade in plastic bag or utility dish, turning to coat.Close bag securely or cover dish;marinate in refrigerator 4 to 6 hours,turning occasionally.Remove ribs from marinade;reserve marinade.Place ribs on grid over medium coals. Broil 5 to 6 minutes.Turn ribs over;brush or spoon on marinade 1 time.Cover;continue cooking 5 to 6 minutes or until desired degree of doneness.Place ribs on platter;garnish with chili peppers,green onions and radish roses.Makes 6 servings.
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Sweet and Sour Short Ribs (my mom's recipe)
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The MOST tender beef short ribs | Marion’s Kitchen
Cola: delicious as a drink, but even more epic when there’s slow-braised beef short ribs involved. And this is how you get them so tender and so full of flavour. Infused with a magical concoction of Chinese spices and little extras, this sticky, jammy and deeply caramelised dish has my heart. Serve with rice, fresh herbs and some pickled chilli for added pizzazz. Total winner. Sticky fingers guaranteed. Plus learn how to make a Cuba Libre — such a zingy cocktail, perfect alongside the tender beef.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
BBQ Beef Short Ribs - slow cooked!
Extremely hands off, foolproof way to cook beef ribs - slow cooked in the oven in a simple homemade BBQ Sauce braising liquid until the meat is fall apart and ridiculously juicy inside, and the outside is bronzed and sticky.
BONUS: this all happens in one pan, it's 100% perfect for make ahead and freezing, and it makes its own barbecue sauce (and it might be the best you ever have in your life!).
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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/
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The Most Authentic Way to Make Kalbi Korean Short Ribs
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These delicious Korean style short ribs known as Kalbi are marinated overnight in a delicious sweet fruit marinade and grilled to perfection for an amazing sweet tender taste.
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Ingredients for this Recipe:
• ½ peeled yellow onion
• 5 large garlic cloves
• 1 teaspoon fresh ginger, trimmed
• 1 cup water
• 1 cup soy sauce
• ½ cup packed light brown sugar
• 3 tablespoons mirin
• ¼ cup honey
• 3 tablespoons sesame oil
• 2 teaspoons sesame seeds
• 1 peeled and seeded Asian pear
• 1 peeled and seeded Fuji apple
• ½ peeled kiwi
• ¼ cup sliced green onions
• ½ teaspoon ground pepper
• 3 pounds kalbi cut short ribs
Serves 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 12 hours
Procedures:
1. Add all of the ingredients except for the ribs to a blender and blend on high speed until smooth.
2. Transfer the mixture to a plastic zip bag and completely submerge the ribs in the marinade.
3. Marinate in the refrigerator for 12 hours or overnight.
4. Add the ribs right from the marinade to a hot grill in between 450° and 550° and cook for 3 to 4 minutes per side or until dark grill marks have formed.
5. Remove from the grill, garnish with sesame seeds and sliced green onions and serve right away.
CHEF NOTES:
• You can also add in 1 teaspoon of salt and 2 tablespoons of regular sugar to make the marinade more intense in flavor.
• The marinade will last up to 4 days if you choose not to marinate the short ribs right away.
• I like to move the marinated ribs around in the bag every 4-6 hours to make sure they are getting exposed to the marinade.
• Don’t marinate the ribs for more than 24 hours
Korean BBQ short ribs at home