Best Beef Short Ribs Satay Satay Kra Toog Ngua 1260650 Recipes

SHORT RIBS OF BEEF

Steps:

• Preheat oven to 325 degrees F. In a large ovenproof saute pan or roasting pan, heat the olive oil over medium-high heat.
• Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt. Pat the seasonings into the meat. Dredge the short ribs in the flour and pat off any excess flour.
• Place the short ribs in the pan and sear until browned on both sides, 2 to 3 minutes. Add the garlic, carrots, celery and onions and saute for 3 minutes. Add the wine and simmer for 5 minutes. Stir in the chicken stock, veal stock, water, undrained tomatoes and Worcestershire sauce. Bring to a simmer. Cover and place in the oven. Roast for 2 hours. Then add the potatoes, cover and roast for an additional 30 minutes.
• Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering. Add more stock if necessary.
• Serve over Three Cheese Polenta.
• In a large saucepan combine water, polenta and 1/2 teaspoon salt. Stir over high heat until mixture boils; reduce heat to medium-low. Simmer polenta for 25 to 30 minutes or until smooth, whisking occasionally to ensure a smooth consistency. Remove from heat and stir in the cheeses and butter. Add salt and pepper to taste. Set aside and keep warm.

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 SHORT RIBS

Steps:

• Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
• Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
• Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
• Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.