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Recipe for Asian style short ribs - maybe Korean or chinese

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I have some great looking short ribs and I'd like to braise them in some sort of asian style. Maybe with some ginger or star anise. I could make up a recipe but I'd like to find one that someone has been happy with.

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  1. I made one from an epicurious recipe (I think) that someone posted here - it was delicious. I'll try to find the link for you.

    3 Replies
    1. re: MMRuth

      I searched here and on epicurious and can't seem to find it - so frustrating. Maybe someone else will!

        1. re: MMRuth

          Thanks so much! That's just what I had in mind.

    2. I have 2 recipes for Korean style ribs including the one MMRuth mentioned. I found it on Epicurious.com and also my favorite for a grilled flank rib. I'll post links to both recipes:
      http://www.epicurious.com/recipes/foo...

      Here's the link to the recipe MMRuth mentioned:
      http://www.epicurious.com/recipes/foo...

      However, if none of those appeal to you here's the link to the page where you may search because there are other Korean rib recipes. I hope this has helped:
      http://www.epicurious.com/tools/searc...

      Let us know what you chose and the outcome!

      1. I had great luck with Alton Brown's recipe, modified:
        http://www.foodnetwork.com/recipes/al...

        For the seasonings, I substituted cayenne pepper, garlic, star anise (pulverized); also used 1/4 as much salt and 1/2 the sugar sugar

        For the braising liquid I substituted molasses, red wine, cider vinagre, fresh garlic (doubled), fresh ginger, mushroom soy

        It was wonderful and I've made it a few times, modifying the ingredients to suit the flavour we'd like, or making half Southern and half Asian

        It was wonderful!

        1. This recipe isn't a braise, but if you want to try a Korean grill sometime -

          http://www.chow.com/recipes/11380

          1. I can't believe I found it. I posted this before the CNET days when I was sonia, not so much begonia (and apparently had a lot of free time!). Scroll down to the Braised short rib recipe. If you have access to Asian pears, add some grated (will be more like juice when you grate it due to high water content). Just read my own recipe and have to say it's probably better to simmer a bit longer, maybe 1 1/2 hours. You could also stick it in the oven, say at 350 or 375 if you want to just forget about it. But you won't find true oven braising in Korean cooking... more of a slow simmer. http://chowhound.chow.com/topics/51159