Vietnamese style braised short ribs recipe from Fine Cooking Beef

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Braise the Ribs and Eggs. Prepare the meat. Chop pork back ribs into 1.5- 2-inch pieces. Slice halfway between each rib to ensure each piece has a decent portion of meat. Stir fry the onions and garlic. On high heat, in a braiser or shallow pot, heat olive oil, onions and garlic mix until fragrant, and browned.

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Directions. In a food processor add lemongrass, shallot, garlic and chili peppers until they're all chopped (you can also chop manually.) Add to bowl and add all marinade ingredients. Mix it well. Set aside 2 tbsp of marinate for later. Add ribs and coat evenly. Cover and refrigerate for at least an hour to overnight.

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Set aside. Season short ribs with salt and pepper. Place a Dutch oven on the stove over medium-high heat and add oil. Add garlic, lemongrass, ginger, cinnamon, and star anise to the Dutch oven and cook, stirring until fragrant, about 5 minutes. Remove everything and set aside. Working in batches, add the short ribs and sear until all sides are.

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1) In a small bowl, combine the cardamom, Chile powder, paprika, brown sugar, salt, and pepper. 2) Place the ribs in a baking dish and sprinkle the seasoning mixture generously all over the ribs. Cover the dish and refrigerate overnight. 3) Remove the ribs from the refrigerator and allow them to come to room temperature.

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In a large bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil and red pepper flakes, if using. Place short ribs into a 6-qt slow cooker. Stir in soy sauce mixture until well combined. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.*. In a small bowl, whisk together cornstarch and 1/4 cup water.

Vietnamese style braised short ribs recipe from Fine Cooking Beef

Instructions. Parboil the pork in hot water for 5-10 minutes. Drain and wash clean with cold water. Add fish sauce, shallot, garlic and pepper to the meat and marinate for 30 minutes or overnight. In a saute pan, add oil and 2 TBS of coconut sugar. Melt the sugar on medium low heat, stirring continuously.

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Directions. Preheat the oven to 350 degrees F. In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms.

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Directions. In a mixing bowl, combine the sauces and aromatics (lemongrass and garlic) in a bowl with the beef short ribs. Cover the dish and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the meat. Remove the marinated beef short ribs from the refrigerator and let them sit at room temperature for about 30 minutes.

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Instructions. Combine the beef broth, tamari, brown sugar, rice vinegar, chile paste and sesame oil in a small bowl and set aside. Heat 2 Tablespoons olive oil in a Dutch oven over medium heat. Generously season the short ribs with salt and pepper. Then dust lightly with flour.

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Step 1. Preheat oven to 325. In a large dutch oven, heat oil over medium-high. Season short ribs with salt and pepper and cook in batches until golden brown, 3 to 4 minutes per side. Transfer ribs.

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Heat the oil in a large ovenproof pan (which has a fitted lid) over medium-high heat. Sear the short ribs until they are browned and golden on all sides. You may need to do this in batches. Remove the ribs to a large dish and set aside. Turn the heat down. Add the onions, ginger and garlic to the pan.

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Preparation. Step 1. Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well. Step 2. Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well.

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Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F. Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4.

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If possible, stir the meat in the sauce halfway through cooking. To cook the short ribs in the oven: Preheat oven to 325 degrees F (162 degrees C). Cook in covered pot or baking dish for 3-4 hours, until the meat is so tender it's falling off the bone. If possible, stir the meat in the sauce halfway through cooking.

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Put ribs on a wire rack and let ribs go to room temperature (save the bbq marinade, see below steps) 2. Set grill to 500 degrees, you will need one indirect section of the grill to set the ribs on so if you have 3 or 4 burners leave off the middle burners.

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Steps. Preheat the oven to 150°C/300°F. Combine the ingredients for the braising sauce. Heat the oil in a large pan over high heat. Season each short rib with salt and sear in batches until dark brown. Place seared pieces into an oven-proof casserole dish or roasting tin that fits all the beef pieces in one snug layer.