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Entries tagged with 'short rib'

Slow-Cooked Korean Short Ribs With Green Onion and Pear

Serious Eats Jennifer Olvera 5 comments

Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course. More

Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes

Serious Eats Jennifer Olvera 19 comments

Short ribs braise in a red wine, balsamic vinegar and brown sugar sauce before they're served atop garlic mashed potatoes. More

Braised Short Ribs From 'Daniel'

Serious Eats Kate Williams 3 comments

These red wine and port braised short ribs are a vital component of Daniel Boulud's Duo de Boeuf from his new cookbook, Daniel: My French Cuisine. More

Duo de Boeuf, Bone Marrow-Crusted Tardivo, Sweet Potato Dauphine From 'Daniel'

Serious Eats Kate Williams Post a comment

This duo of beef is a signature dish at Daniel Boulud's eponymous restaurant. It changes with the seasons, but the pairing of braised and seared beef stays the same. As could be expected from a high-end signature dish, the recipe is far from simple, but it seriously pays off. More

Argentinean-Style Grilled Short Ribs with Chimichurri

Serious Eats J. Kenji López-Alt 4 comments

Flanken-style short ribs are ribs cut cross-wise against the bone so that you end up with a few cross-sections of bone in each piece. Ask your butcher for this cut. More

Tender Grilled Short Ribs

Serious Eats J. Kenji López-Alt 1 comment

English cut short ribs are short ribs that are cut with one long piece of bone in each one, about 2 1/2-inches wide and 6 inches long. Look for ribs with plenty of meat and a good amount of marbling. More

Dinner Tonight: Hunan Beef with Cumin

Serious Eats Nick Kindelsperger 10 comments

I don't know why I never thought about stir-frying short rib before. Sure, the luxuriously fatty cut is the backbone of Korean barbecue, but I just tend to associate it with long, slow simmering. But if Fuschia Dunlop tells me to do something, I usually follow along. This recipe from her Revolutionary Chinese Cookbook results in shockingly tender beef, which is littered with cumin, chili, garlic, and ginger. The aroma is enough to knock you out cold. More

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