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Entries tagged with 'short ribs'

Seared Short Rib Wraps from 'Family Table'

Serious Eats Kate Williams 2 comments

Today I'd like to present an argument in favor of lettuce wraps. Sure, they have a reputation for being a vehicle for ho-hum, low-carb and bland diet food, but there's no reason they need to stay in such a category. Once filled with rich and spicy short ribs, soft and sticky white rice, and potent kimchi as they are in Michael Romano and Karen Stabiner's Family Table, the humble Bibb lettuce leaf transforms into the best sort of wrap. They're strong enough to contain its filling, yet supple and mild enough to not overpower their contents. It's the best excuse to eat with your hands. These particular short rib wraps are super easy to throw together: blend up a potent marinade and let the boneless rib meat drink up its flavor for a couple of hours (or more if need be), heat a heavy pan, and sear away. More

Cheesy Short Rib and Sausage Lasagna Soup

Serious Eats Jennifer Olvera 4 comments

Lasagna is no less satisfying in soup form thanks to a hearty, meaty mix and cheese-laden topping. More

Braised Short Ribs With Porcini-Port Wine Sauce

Serious Eats Jennifer Olvera 8 comments

Short ribs in rich porcini-port wine sauce are a luxurious, company-worthy affair. More

Max and Eli Sussman's Korean-Style Short Ribs

Serious Eats Kate Williams 7 comments

In This is a Cookbook, Max and Eli Sussman offer just that--a stupidly easy recipe for sweet, spicy, and sticky Korean-Style Short Ribs. The ribs take overnight marinade in soy sauce, vinegar, sugar, sriracha, and aromatics and then are simply thrown a broiler for 10 minutes to quickly cook and caramelize. Two steps and you've got Koreatown in your kitchen. More

Red Wine-Braised Short Ribs With Lemon-Herb Gremolata

Serious Eats Jennifer Olvera 3 comments

Traditionally a cold-weather comfort dish, short ribs get a seasonal update when topped with a citrusy, herbaceous gremolata. [Photograph: Jennifer Olvera] About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to... More

Cook the Book: Karashi Mustard Short Ribs 

Serious Eats Caroline Russock 7 comments

By marinating plenty of fatty short ribs in a mix of karashi mustard, a sinus-clearing paste of nearly wasabi-like spiciness as well as soy, sugar, and a touch of unexpected but perfect balsamic, these ribs have a chance to tenderize slightly and absorb a punchy hit of mustard. Once marinated (do yourself a favor and let them sit for at least a few hours), these short ribs can be treated exactly like steak. Just slap 'em on the grill, brush with the marinade a couple of times, and cook them to your desired level of doneness. More

Sichuan Red-Braised Beef

Serious Eats Chichi Wang Post a comment

Adapted from Land of Plenty by Fuschia Dunlop... More

Eat For Eight Bucks: Short Ribs Provencal

Serious Eats Phoebe Lapine and Cara Eisenpress 9 comments

Winter, as a season, is especially conducive to saving money by using inexpensive cuts of meat. When the weather begins calling for rich stews and slow-braised roasts, I put the cheapest selections at the butcher to their best use. More

Grilling: Galbi

Serious Eats Joshua Bousel 6 comments

After a first attempt at Korean barbecue with Daeji Bulgogi, it became clear that most of you thought galbi is where it's really at. Naturally, I had to give it a go and after trying some of that sweet, salty, and incredibly beefy short ribs, I'm now totally on the Galbi bandwagon. More

Cook the Book: Braised Short Ribs with Dijon Mustard

Serious Eats Caroline Russock 8 comments

To celebrate the first week of fall, I decided to break out the old Dutch oven and do some braising. Thumbing through the pages of Gourmet Today by Ruth Reichl and John Willoughby, I opted for Braised Short Ribs with... More

Cook the Book: Barbecue Beef Short Ribs

Serious Eats Caroline Russock 3 comments

"Short ribs are notoriously tough and chewy if not cooked correctly but this hour-long steam makes sure they come out tender." The words "indirect heat" used to send shivers down my spine. But this weekend, I overcame my fear of... More

Cook the Book: Kalbi with Korean Slaw

Serious Eats Caroline Russock 3 comments

If you are anything like me, food shopping makes you hungry. I've tried eating before I go to the market but I invariably get hungry halfway through my trip. In a prefect world I would be able to do some... More

Dinner Tonight: Korean Barbecue Beef Bulgogi

Serious Eats Nick Kindelsperger 7 comments

I'm still new to this whole Korean barbecue world, but my first foray into the cuisine amazed me. It was kalbi (or galbi), and it has you take thinly sliced short ribs (one of the toughest, fattiest cuts on the... More

Cook the Book: Red Wine-Braised Short Ribs

Serious Eats Michele Humes 2 comments

Photograph from cerolene on Flickr A slow braise is warming from the moment you preheat the oven to that last, luscious bite of the fork-tender meat, and your kitchen smells deliciously inviting through it all. It's just the season for... More

Grilling: Five-Spice Short Ribs

Serious Eats Joshua Bousel 5 comments

I tend to put on the Primal Grill with Steven Raichlen show when I want to fall asleep. Don't get me wrong, Raichlen has some great recipes, even if they can be unnecessarily heavy on ingredients, but something about his... More

Cook the Book: Red-Cooked Beef Short Ribs

Serious Eats Lucy Baker 2 comments

The Chinese technique known as "red cooking" involves braising meat in a mixture of soy sauce, sherry, sugar, and spices until it is incredibly tender. Inspired by Daniel Boulud's famed short ribs braised in red wine, Shun Lee chef Michael... More

Rib Rationing

Serious Eats Lucy Baker 4 comments

"May I have two pounds of short ribs, please?" I asked the butcher. He hacked off a portion of meat and tossed it onto a metal scale. "This is two. A little over, actually," he said. I looked at the... More

Cook the Book: Short Ribs Ragu with Pappardelle

Serious Eats Jenn Sit 6 comments

The Holiday Countdown is upon us and with only one weekend of shopping left, no one wants to spend the day battling the hoards of frenzied shoppers over that last Wii to then go home and cook a big dinner.... More

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