Best Beef Shorties Thai Inspired Beef Shortribs Recipes

BEEF SHORT RIBS IN FRAGRANT THAI STOCK SAUCE

Steps:

• Preheat oven to 150°C.
• Heat vegetable oil in a wok or frying pan over medium heat. Brown ribs for 3-4 minutes on each side.
• Remove ribs from pan.
• Add onion to pan and cook for 3 min or until soft and golden.
• Place onion, ribs, galangal, ginger, lemon grass, fish sauce, sugar, garlic, stock, tamarind and chillies in a very large ovenproof dish. Stir to combine and bring to a simmer over medium heat. Cover and bake in the oven for at least 2 hrs (and remove lid for last 10 min) or until ribs are very tender.
• To serve, sprinkle ribs with cilantro and basil and accompany with lime cheeks and rice.

THAI SHORT RIBS

Steps:

• preheat a broiler on high. Season ribs with salt and pepper and set bone side down on broiler tray. Spray with nonstick spray and broil until meaty parts are brown, about 10 minutes. Transfer to a slow cooker.
• Mix together the garlic, ginger, hoisin, vinegar, fish sauce, honey, soy sauce, and lime zest and juice in a bowl and pour over ribs. Cook until tender, about 3 to 4 hours on high, or 6 to 8 hours on low.
• Transfer the ribs to a platter. Skim fat from the liquid and discard. Add the jalapeno, scallions, and cilantro and cook on high 5 minutes. Spoon sauce over meat and serve.

THAI SPICED SHORT RIBS

Steps:

• Combine oil, ginger, curry paste, allspice, salt and pepper in a small bowl to make a paste. Rub on ribs.
• Put ribs, cinnamon, onion & broth into a 4 1/2 quart or larger crockpot. Cover and cook until beef is tender, 6 to 7 hours on low or 3 1/2 to 4 hours on high. Skim excess fat from broth. Sprinkle with cilantro and serve.

BEEF SHORT RIBS SATAY (SATAY KRA-TOOG NGUA) RECIPE

Steps:

• In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semismooth paste. Stir in the oil, oyster sauce, fish sauce, turmeric, and the 1/3 cup coconut milk and mix well. Reserve 1/4 cup of this mixture and set aside. Transfer the rest to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours (you can get away with marinating for 6 hours at a minimum, though the satay will have less depth of flavor).
• When it is time to cook the ribs, preheat your grill until very hot. I highly recommend cooking satay on an outdoor grill over charcoal briquettes, but gas will suffice (cook them indoors in a grill pan only if you have a very good exhaust system, since they generate a lot of smoke). Make the baste by mixing the reserved 1/4 cup marinade with the 1/3 cup coconut milk. Grill the ribs for about 2 minutes on each side (a little more or less, depending on how you like your meat). As they cook, brush the ribs with the basting liquid and a sprinkling of salt. Let the cooked ribs rest for 2 minutes before serving with the satay peanut sauce and cucumber ajat. Accompany with jasmine or sticky rice or slices of toasted white bread.

BEEF SHORTIES: THAI INSPIRED BEEF SHORTRIBS

Steps:

• Trim excess fat to
• Whisk together all the marinade ingredients until the sugar has dissolved, and pour into the zip-top bag. Remove as much air as possible and seal. Lay the marinade bag on plate in refrigerator overnight and up to 3 days, turning once in awhile, or when you visit the fridge.
• For best results use a smoker (or Weber Kettle grill with a wet setup - Google it) . I placed the water tray filled halfway with hot water in the bottom of my smoker and set the smoker to 225° F.
• I placed the short ribs evenly spaced on two racks and set the vent to half way. I cook with low wet heat for about three hours, then lower the heat to 190° F for a further 3 hours.
• After six hours of low wet heat, I add some Hickory and Apple chips to the smoker and open the vent to full, for a light smoke. I allow this smoke for 1 hour and remove to a plate to cool. Do not cover with foil or "Texas Crutch" these, or you will end up with pot roast, wrecking all that work you did.
• I served these delightful beef nuggets with two side salads of carrot and cucumber and Maque Choux, a traditional NOLA side dish inspired by the indigenous first people of our nation and amalgamated by the Acadian French cooks of olde.