I pressure cook short ribs in beef bouillon with chopped onions and garlic. I thicken the bouillon after it's cooked and serve it with rice. The meat falls off the bone.
Yes, yes, post the recipes here, is the Korean Short Ribs spicy or spicy to taste. Some very good pictures being posted, I need to take more when Pat cooks. Don
Looking forward to the Korean short rib recipe :drool Seeing this recipe got me to buy a slow cooker a few weeks ago. Unfortunately, it's still in the box http://www.instructables.com/id/Slow-Cooker-Asian-Short-Ribs/
NOTE: This isn't short ribs, but all the same principles apply! thought I had a build for my short ribs? :head scratch: TATTRAT Asian Style "Country" Ribs I love me some "country Style Big Boy" ribs, these are basically pork shoulders (Boston Buts) Sliced without worrying about the shoulder blade. They ALWAYS cook up tender, flavorful, and just luscious if you do 'em just right. You can do them a million and six different ways, for a change, here is something a littl on the Asian side, a little more Korean than anything, BUT, if you like sweet style, like a teriyaki style, you will want to give this a go. WHAT YOU'LL NEED! The Marinade: Rice Wine Vinegar Hoisin Soy, low sodium Brown Sugar Sweet chili sauce Sesame Oil Pear nectar Garlic Ginger Black Pepper Green Onion The majority of the marinade is going to be Soy sauce, and brown sugar, almost equal parts. You will be surprised at how much sugar it takes to take the bite off of the soy. I use low sodium because it's HEALTHY! lol. Hoisin is fermented sweet potato, so it has a sweetness of it's own, but is STRONG, use with caution. Use the rice wine vinegar (Mirin) to cut the sweetness a little. The pear nectar acts as a meat tenderizer and adds some sweetness. If you don't have access to it, use sprite, no bull ****, It works wonders. It is essential that you let the pork marinate for at LEAST 24 hours. Up to 36 is fine. ***BEFORE COVERING ALL THE MEAT OF CHOICE, RESERVE ABOUT A CUP OF THE MARINADE. USE IT TO BASTE THE FINISHED PRODUCT UNDER THE BROILER SO THAT YOU CAN GET A LITTLE CRUST GOING ON*** The Meat: Boneless Country Style ribs. You can use the marinade for almost ANYTHING. chicken, Pork, beef, even salmon. I love pork because it's where bacon comes from. I. Love. pork. OFF WE GO! Seriously, let the meat of choice marinate for at least 24 hours. For this preparation, the pork was in the juice for 48. After that, it is simply a matter of firing up some saute pans in order to sear things off, get some color on the meat. . . remember, MORE COLOR=MORE FLAVOR. Browning off: Once you have browned off the cuts, go ahead an put it in a deep enough pan to hold things, but also COVER. With the pork, you want to kind of steam things while it cooks, it will break down the connective tissues better, and make for a fork tender cut. Also, for thicker cuts, deglaze the pan with beer, or water, and put into the pan you are going to do the cooking in. It helps. It's booze in food. It makes the pan drippings MO BETTER! Put everything into a roasting pan, or something that you can wrap with foil with no issue. . . In Pan, With deglazed pan jus Cover the top with foil, cling the sides, and let that thing go low and slow, I did these fro 3 hours at 280 degrees. If this is chicken, so long as it's covered, the same table applies, if it is beef, it depends on the cut, use your judgement. . .if seafood, a whole side of salmon should go for no longer than 35min. For the last 15min of cooking, remove the cover and put under the broiler. Broil under as high as the oven will allow, and let the fat render out so that things are crispy, the sugars in the sauce caramelize, and everything just gets dark and nice. Serve with Steamed rice, and some simple veggies. Super simple, Super good!! Fork tender, with wonderful little crispy bits!
Cook 5 star, eat no star, a motto I go by...also, if you are what you eat, I am cheap, fast and easy! Brisket Dogs, Split Top Buns browned in leftover Thyme & Garlic Butter, Maui Onion Chips
A plate, btw I fricking' LOVE trader Joes, everytime I go in there, I kick myself for not having been back sooner, but these are pre fab, I did do some sauce and sides, as a dry run for dessert for Friday night. Brulee on one, Middle got a white balsamic raspberry coulis, the Opera cake got a moca reduction.
Looks really good. But, while you were at the asian market why not grab a big bottle of Korean BBQ Marinade? I use it all the time on short ribs and just slow cook them on the grill. I usually do country style ribs on my smoker. I think I might give your marinade a try on my next batch. Thanks for posting your recipe.
Was looking forward to seeing a few more of the pics, they went away for me at least. Here is a simple Texas Chili Frittata lots of eggs, canned chopped green chili, olives of choice whole, but sliced up for this dish. About an hour and 15 from prep to table. Patty is the cook, I suggest the additions. Click the link to go the online public pics. https://plus.google.com/photos/106632413762474825359/album/6411178837447813793/6411178853128761218 Don
Sous Vide Berkshire Pork Tenderloin w/ Ginger Cider Gastrique, Fondant Potato, Roasted Rainbow Carrots & Pearl Onions, Minted Pea Puree, Bing Cherry Dust
Got me some TATTRAT Korean marinade ribs doing their thing in the refrigerator now for the past 36 hours. They'll be going in the oven soon for some "Low and Slow" cooking..
Sous Vide Ribeye w/ Balsamic Espagnole, Roasted Garlic, Thyme, Whipped Potatoes, Guinness Marinated Onion Ring
^^^ OK, you had me a Rib eye and Guinness Marinated Onion Rings. <-- now that's a great Salad or at least that's what I am tell my dr.
I'm a Chef with a passion for photography...and food! Photography is all I'm leaving to this world, so I shoot a LOT. Feel free to check out my flickr in my sig.
It appears you do both well! Keep them coming, mine are snaps of some of the better dinners prepared by my wife with my input for things to add. Sometimes she does and most times she does not!
Looking like I will be doing a pop up restaurant at a buddies place, limited to say 35 people. GOnna do a play on kid food/simple foods, so far, this is what I've done for the menu. I have a lot of the concepts for plating already in my noggin, so once confirmed, I'll get to doing the dry run on items well before the event. Going to utilize some of the great farms I find when I go on joyrides out in the country. Feel free to offer any feedback/criticism.
I did some rotisserie chicken for mom's day, and some Jamaican rice and peas. A little Caribbean meal for mom. No pictures -- sorry. CD