Best Spicy Short Ribs Stew Recipes

Galbijjim (braised beef short ribs) image

Provided by Hyosun

Number Of Ingredients 22

3 pounds meaty beef short ribs
1/2 onion
3 - 4 thin ginger slices (about 1-inch rounds)
5 garlic cloves
2 white parts of scallions
1/2 cup soy sauce
2 tablespoons sugar (3 tablespoons for sweeter ribs)
2 tablespoons honey
1/4 cup rice wine (or mirin)
1/2 medium Asian pear (grated (about 1/2 cup))
1/2 small onion grated
1 tablespoon minced garlic
1 teaspoon grated (or juiced ginger)
1/2 teaspoon black pepper
2 tablespoons sesame oil
10 ounces Korean radish (cut into large chunks (about 1-1/2-inch cubes))
3 - 4 dried shiitake mushrooms (soaked and quartered)
1 large carrot (cut into large chunks (about 1 inch long))
2 green parts of scallion
6 - 8 peeled fresh chestnuts
6 dried Korean dates/jujube
10 - 12 gingko nuts (or 1 tablespoon pine nuts)

Steps:

Trim off any excess fat. Rinse the ribs and let them sit in cold water for about 30 minutes to draw out excess blood. Drain.
In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes. Remove the ribs to a plate, reserving the stock.
Strain the stock, and skim off the fat. (Refrigerating the stock will help the fat solidify for easier removal. If you have room in the freezer, the process will go faster.)
Mix together all the braising liquid ingredients, except the sesame oil. Return the ribs to the pot. Pour the braising liquid over the meat and stir. (You can prepare the ribs up to this point the day before, and finish braising when you need to serve.)
Meanwhile, prepare the vegetables and optional garnish.
Add 2-1/2 cups of the reserved stock to the ribs. Cover and bring it to a boil over medium heat. Continue to boil for 20 to 30 minutes, depending on the thickness of the ribs. Stir in the radish, mushrooms, and carrots. Continue to boil, covered, for about 20 minutes.
Stir in the optional garnish ingredients. Return to boil, uncovered this time, for an additional 10 minutes, or until the sauce is thicker and the meat is tender but not falling apart. Add the green parts of scallions and the sesame oil and stir gently before turning the heat off.

Spicy Short Ribs image

Provided by (By Lee Clayton Roper)

Categories Meats

Number Of Ingredients 13

8 pounds bone-in beef short ribs, cut into 3-inch pieces
2 yellow onions, chopped
3 cups tomato sauce
1/3 cup red wine vinegar
1/3 cup packed light brown sugar
1/3 cup seeded and finely chopped Jalapeno peppers
3 teaspoons chopped garlic
1 1/2 tablespoons dry mustard
3/4 teaspoon cayenne pepper
1/4 to 1/2 teaspoon ground cloves
1/4 to 1/2 teaspoon cinnamon
3 cups beer
Chopped fresh cilantro, for garnish

Steps:

Preheat oven to 425 degrees.
Put short ribs in large baking pans that will hold them in one layer (around 2 pans). Sprinkle onions around ribs. Set aside.
In a large saucepan or Dutch oven, combine the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves and cinnamon. Bring to a boil, reduce heat and simmer, stirring occasionally, for around 10 minutes, or until sauce is slightly thickened.
Stir in beer. Pour sauce over ribs, cover pans and bake until meat is very tender, around 2 1/2 hours.
Remove ribs from pan to a serving platter (keep warm if possible). Spoon some sauce (including pan juices) over the ribs, sprinkle with chopped cilantro and serve immediately, passing additional sauce on the side.

Spicy Short Ribs Stew image

Provided by Elsa Beene

Time 2h15m

Number Of Ingredients 10

2 lb flanken style ribs (korean style)
2 large shallots
3 clove garlic
4 thai dried red chili
2 tomatoes
3 Tbsp peanut oil
2 tsp ground coriander
2 Tbsp soy sauce
½ c sweet soy sauce
1 Tbsp tomato paste

Steps:

1. In a small bowl, mix together soy sauce, sweet soy sauce, coriander and tomato paste.
2. In food processor, pure shallot, garlic, dried chili and tomatoes until smooth.
3. Heat the oil in medium heat in cooking pot. Add the spices pure, cook and stir in about 5-8 minutes until fragrant.
4. Add short ribs and sauce mixture. Cook and stir until ribs and sauce mix together.
5. Let the meat to cook and the sauce to bubble, reduce the heat to low, covered. Stir and turn occasionally. Cook until meat is tender and the sauce become thick (it's about 1-1½ hours)