Short rib with Asian spices - Eat Well Recipe - NZ Herald (2024)

FAQs

What goes good with Asian short ribs? ›

What to Serve with Korean Marinated Short Ribs. The ribs are done! I serve my short ribs with a variety of banchan, such as kimchi or cucumber salad. You can also serve them with red leaf lettuce, perilla leaf, and sprinkle them with sesame seeds for garnish.

In a lettuce wrap: Kalbi is best served in fresh, crisp lettuce leaves (or similarly leafy vegetables) with a bit of steamed rice and ssamjang, a spicy dipping sauce made from doenjang (fermented soybean paste), gochujang (chili paste), and aromatics.

Marinating also allows the meat to hold more liquid so the ribs won't dry out, whether you are grilling or smoking them. Plan on marinating the ribs for at least 12 hours or overnight for the best flavor. Offering a combination of sweet and spicy, this recipe includes honey as well as cayenne pepper.

Located in the brisket, chuck, plate, or rib sections of cattle, short ribs have a straightforward structure. The central rib bone is surrounded by meat and interspersed with fat. This composition is crucial for the flavor and texture of the cooked product.

Unlike American and European-style short ribs, which include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones.

Galbi (Korean: 갈비), kalbi, galbi-gui (갈비구이), or grilled ribs is a type of gui (grilled dish) in Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs.

The best side dishes to serve with Korean short ribs are kimchi, steamed rice, japchae, pickled radish, steamed dumplings, butternut squash , mashed sweet potato, steamed broccoli, lettuce wraps, Korean pancakes, cucumber salad, and spicy tofu soup. Now, let's get cooking!

The characteristic red hue of char siu comes from red food coloring, which you can add to the marinade if you'd like, but I prefer to go au natural. It's plenty pretty on its own. Hoisin sauce—a fermented soy bean-based sweet and savory barbecue sauce—is the primary flavoring agent in the marinade.

Soak them (yes, soak them—it drains the ribs of excess blood) in a very large bowl of cold water for two hours, changing the water after the first hour. Drain the ribs and put them in a large pot or Dutch oven, cover with water, and bring to a boil.

Dry Brine Beef Ribs

Salt the meat! We like to dry brine our beef ribs. Just as we would with any BBQ meat, dry brine beef ribs a few hours before cooking, preferably overnight or even longer.

Do short ribs get more tender the longer you cook them? ›

These ribs are chunky, with plenty of meat surrounding the bones and dense fat marbling throughout. This flavoursome fat and connective tissue means that beef short ribs need long, slow cooking in order to become tender.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Are Short Ribs Healthy? Red meat is a source of quality protein and is rich in iron, zinc, vitamin B12 and selenium. Protein boosts bone health and metabolism, aids digestion, supports muscle growth and helps promote satiety after eating a meal.

How Many Short Ribs Per Person? The ideal short rib serving size varies by the weight of the short rib pieces and the style they're cut in, but you can estimate that you'll need between one to three short ribs per person. You'll want to serve each person approximately one pound of bone-in short ribs.

In the United States, short ribs from the plate are generally the least expensive cut, followed by medium-priced short ribs from the brisket and chuck, and premium-priced short ribs from the rib area.

What can I serve with beef short ribs? - Quora. Coleslaw, potato salad, rice, baked potato, steamed veggies, cornbread, garlic mashed potatoes, roasted carrots, cucumber and zucchini salad, sweet potato fries, carrot salad, etc., ad nauseum.

The short ribs are marinated overnight in a simple mix of sake, soy, sugar, garlic, and sesame oil. Cooked quickly on a hot grill, the juicy meat is tender with a satisfying chew. They make a stunning main course served alongside kimchi, lettuce leaves, and steamed rice.