Grilled Short Ribs
The holiday weekend is here and it is time to break out the grill. We talk to Jerry about the short ribs and how to make the holiday easy for everyone!
The Most TENDER STICKY SHORT RIBS | Chef's Special ft. Jake Nicolson from Blackbird Bar & Grill
World-class Chef Sean Cummings is joined by Jake Nicolson from Blackbird Bar & Grill to show us how to make the ultimate tender and juicy Stick Short Ribs using Beef City beef.
The recipe below serves 6 people and can be easily halved (just like Jake did) to serve a family of 3-4. Any leftovers make great fillings for bao buns, tacos or you can even make a pie with it. With the juiciness in the cut of rib, you can also safely freeze it to enjoy later.
The full recipe can be downloaded from ekkaonline.com/chefs-special
MAIN RIBS RECIPE
Ingredients:
• 6 Thick Cut Beef Short Ribs
• 4 Spring Onions, chopped
• 30 grams Ginger, chopped
• 3 cloves of Garlic, finely chopped or grated
• 3 Nashi Pears, grated
• 1 tbsp. Black Pepper, crushed
• ½ cup Sesame Seeds
• 200ml ABC Kecap Manis
• 200ml Soy Sauce
• 100ml Light Soy
• 50ml Sesame Oil
Dressing
• ½ cup Light Soy
• ¼ cup Sesame Oil
• ¼ cup Rice Wine Vinegar
• ¼ cup Water
• 2 tsp Garlic, chopped
• 1 Tbsp Sugar
METHOD
Place all of the ingredients in a large pot and add water until the top is submerged. Cook
on stove until tender (about 4 hours, checking after 2-3 hours). Keep topping up the pot with water if ribs are not totally submerged in liquid at all times.
For the dressing, combine the ingredients and store until required
Once ribs are cooked, remove from pot and keep cooking the left over sauces to create a glaze. Once the sauces begin to thicken up, remove from heat. Place the ribs on a plate and drizzle glaze over them. Serve with salad and dressing.
Beef Ribs Recipe - Fall off the Bone ❗is So Delicious & TENDER ????✅ Tastiest ive ever eaten!
Watch!!! SIMPLE WAY of COOKING Fall off the Bone Beef Ribs Recipe!
Thank you & HAPPY 371,000 SUBSCRIBERS Milestone!
Have a nice day to all & keep safe everyone!
For questions & reactions, please comment down below.
???????????? FOR MORE RECIPE CLICK HERE: ???????????? :
List of Ingredients:
Beef ribs
Soy sauce
Garlic
onion
bayleaf
Black pepper
Ginger
Star anise
Sugar
oil
Hoisin sauce (optional)
#Beefribs #Pares #porkbarbecue #bestporkbarbecue
Braised Short Ribs! #shorts #fyp #viral #cooking #food #chef #recipe #beef #trending
Ingredients
3 1/2 lbs beef short ribs
1 large onion roughly chopped
2 ribs celery sliced
2 carrots, peeled and sliced
6 cloves garlic, peeled and smashed
oil
salt and pepper
1/2 bottle of red wine
2 cups beef broth
In a Dutch oven, over medium high heat, add oil. Once very hot, add your short ribs and sear for 2 minutes on each side. Remove and set aside. Then add your onion, carrot and celery. Season with salt and sauté for 2 minutes. Then add your red wine, beef stock and garlic. Return the short ribs to the pot. Make sure they are in an even layer. Bring to a boil, then lower to a simmer and cook for 3-4 hours or until the meat is falling off the bone.
Turn off the heat, remove the bones and let cool for 20 minutes. To a plate, add mashed potatoes, one of your short ribs and some of the cooked vegetables. Garnish with parsley and enjoy!
How to make ROY'S RESTAURANT'S | Beef Short Ribs Hawaiian Fusion
Aloha! You gotta try this Beef Short Ribs recipe, it's an incredible copycat version of Roy's Restaurant--Hawaiian Fusion...complete with the Honey Mustard Yukon Mashed Potatoes. I show you how you can easily recreate this recipe at home, without the usual 2 day process! Thanks for watching, Y'all and have an awesome day. See you soon, cheers! Yield: 4 entrees
For full recipe ingredients and instructions, visit my official website:
For my kitchen must haves and favorites, visit my verified Amazon Storefront:
For $20 off your first order of the ingredients in this recipe, visit:
For my Merch Store, visit:
//WATCH NEXT: Popular Uploads:
THE OLIVE GARDEN’S | House Salad with House Dressing
P.F. CHANG’S | Mongolian Beef
BENNIGAN’S | Monte Cristo Sandwich
//CONNECT WITH ME:
Instagram:
Facebook:
Twitter:
Pinterest:
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel so I can continue to provide you with free content each week!
For business inquiries: restaurantreciperecreations@gmail.com
#restaurants #recipes #roys #roysrestaurant #shortribsrecipe #populardishes #popularrestaurants #popularrecipes #signaturedishes #signaturerecipes #restaurantrecipes #restaurantrecipesathome
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!
Subscribe ►
Get the recipe ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#TheKitchen #FoodNetwork #KoreanInspiredBraisedShortRibs #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian
Korean-Inspired Braised Short Ribs with Nyesha Arrington | The Kitchen | Food Network