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/ck/ - Food & Cooking

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7555247 No.7555247 [Reply] [Original]

Got some nicely marbled short ribs. Want to do something asian with them, tonight, not over night like braising.

Best sounding recipe with them that I can make within a couple hours gets shopped for and done tonight, plus pics.

>> No.7555253
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7555253

Ooohhh!!!! Look at the fat in there...wow that's gonna be tasty

Don't fuck it OP for god's sake

>> No.7555262
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7555262

>>7555247
They won't be falling apart after a couple of hours, but you might like this.

>> No.7555271

>>7555253

Should have Capped my last chuck steak. Had better marbling than most prime NY strip, swear the inspector was drunk. Ate it carpaccio.

>> No.7555274

>>7555262
Oh, if you do this, replace the pastry with the half lard half butter recipe from here: http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jan/10/how-cook-perfect-steak-ale-pie

It's ridiculously good.

>> No.7555280

Oh wait, Asian, I'm a retard. Do this http://www.bbcgoodfood.com/recipes/2852672/crispy-chilli-beef

>> No.7555281
File: 226 KB, 940x560, roasted-short-ribs-with-cauliflower-and-celery-940x560.jpg [View same] [iqdb] [saucenao] [google]
7555281

>>7555247
This receipe is one of my favs. You could asian it up at the end with a glaze, but the base flavor is fantastic:
http://www.bonappetit.com/recipe/roasted-short-ribs-with-cauliflower-and-celery

>> No.7555355

>>7555253
>Ooohhh!!!! Look at the fat in there...wow that's gonna be greasy
FTFY

>>7555247
Made some last week for a catering, took 4 hours at 325F.

>> No.7555373

Best thing you can do with them is stick them in a Dutch oven with carrots, onions, garlic, celery, tomato paste, beef stock, red wine, and herbs. Let them cook slowly for a few hours and enjoy with a potato side. It's doesn't get better than the classics.

>> No.7555568
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7555568

Alright sorry to change rules but I didn't see something asian enough to motivate me, nice one with the toasted stuff though. So here is me hacking an emeril recipe, Korean Glaze BBQ short ribs with basmati rice.

>> No.7555582

This thread powered by dogfish head 90 minute and

cytube-ubermensch

>> No.7555603
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7555603

Forgot pic

>> No.7555666
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7555666

Got the braising shit ready, in the oven for 2.5 hours at 375

>> No.7555716
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7555716

>>7555603

>peet's coffee

>> No.7555731

Sear them quickly, then put in a covered pan with wine, beef stock, and whatever "asian" spices/sauces you want and put them in the oven at 350 for as long as possible, I'll usually cook them for 3-4 hours and they just fall off the bone

>> No.7555868

>>7555731

My hack is that I broil them after wkth a glaze instead of browning them before. Also, I double the citrus to break them down faster because they aren't getting braised for 4 hours.