Best Soy Sauce Marinated Short Ribs With Ginger Recipes

SOY SAUCE-MARINATED SHORT RIBS WITH GINGER

Soy Sauce-Marinated Short Ribs with Ginger image

A drizzle of Sriracha at the end balances out the glaze's sweetness and adds earthy complexity to this short ribs recipe.

Categories Bon Appétit Braise Beef Beef Rib Soy Sauce Garlic Sesame Oil Ginger Anise Dinner

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 cups soy sauce
1 cup sugar
2 tablespoons toasted sesame oil
1 tablespoon crushed red pepper flakes
6 garlic cloves, chopped
1 (2-inch) piece ginger, peeled, chopped
8 star anise pods
4 (2-inch-thick) English-style bone-in beef short ribs (about 1 pound each)
1 tablespoon cornstarch
1 tablespoon fresh lime juice
2 cups cooked white rice (from 1 cup uncooked)
1 scallion, thinly sliced
1 teaspoon toasted sesame seeds
Lime wedges and Sriracha (for serving)

Steps:

Whisk soy sauce, sugar, oil, red pepper flakes, garlic, ginger, star anise, and 1 cup water in a large bowl until sugar is dissolved. Add short ribs and place a small plate on top of short ribs to keep submerged. Cover bowl and chill at least 8 hours and up to 1 day.
Preheat oven to 325°F. Transfer marinade and ribs to a large Dutch oven and bring to a simmer over medium heat. Cover and braise in oven, turning meat once, until ribs are very tender but not quite falling off the bone, 1 1/2-2 hours.
Transfer ribs to a medium bowl and cover with foil to keep warm. Strain braising liquid into a medium saucepan; discard solids. Let sit a minute or so to settle, then ladle off fat from surface; discard. Bring braising liquid to a boil and cook, whisking occasionally, until reduced by half, 10-15 minutes.
Whisk cornstarch and 3 Tbsp. water in a small bowl to make a slurry, then whisk into reduced braising liquid. Cook over medium, whisking constantly, until glaze is thick and bubbling, about 1 minute. Remove from heat and stir in lime juice.
Mound rice in center of shallow bowls and place ribs on top. Drizzle about 2 Tbsp. glaze over each (you'll have plenty left over; save it and serve with grilled steak or chicken). Top with scallion and sesame seeds. Serve with lime wedges and Sriracha.

KALBI (KOREAN MARINATED SHORT RIBS)

Kalbi (Korean Marinated Short Ribs) image

On my half-day off, I decided to relax by making my favorite Korean meat dish, kalbi (marinated short ribs). Serve with white rice and kimchi. If serving small children (and wanting to prevent a mess), it's best to cut the meat off the bone and slice into bite-sized pieces. The dark marinade can stain clothes, so be careful.

Provided by mykoreaneats

Categories World Cuisine Recipes Asian Korean

Time 9h28m

Yield 10

Number Of Ingredients 12

Ingredients

3 pounds beef short ribs
½ cup soy sauce
1 Asian pear, cored and diced
½ small onion
2 tablespoons finely chopped garlic
1 tablespoon chopped ginger
2 green onions, thinly sliced
2 tablespoons sesame oil
2 tablespoons brown sugar
2 tablespoons toasted sesame seeds
1 tablespoon honey
¼ teaspoon ground black pepper

Steps:

Place ribs in a bowl and cover with water; soak until water turns pink, about 1 hour. Drain and rinse in cold water.
Combine soy sauce, Asian pear, onion, garlic, and ginger in a food processor. Pulse until smooth.
Combine green onions, sesame oil, brown sugar, sesame seeds, honey, and black pepper in a large bowl; mix well. Add ribs and coat thoroughly with the marinade. Cover with plastic wrap and refrigerate 8 hours to overnight.
Preheat an outdoor grill for high heat and lightly oil the grate.
Cook ribs on the grill until slightly charred and tender, about 4 minutes per side.

Nutrition Facts : Calories 347 calories, Carbohydrate 8 g, Cholesterol 55.9 mg, Fat 28.6 g, Fiber 0.9 g, Protein 14.2 g, SaturatedFat 11.1 g, Sodium 753.1 mg, Sugar 5.7 g