Got some nicely marbled short ribs. Want to do something asian with them, tonight, not over night like braising.
Best sounding recipe with them that I can make within a couple hours gets shopped for and done tonight, plus pics.
Ooohhh!!!! Look at the fat in there...wow that's gonna be tasty
Don't fuck it OP for god's sake
>>7555247
They won't be falling apart after a couple of hours, but you might like this.
>>7555253
Should have Capped my last chuck steak. Had better marbling than most prime NY strip, swear the inspector was drunk. Ate it carpaccio.
>>7555262
Oh, if you do this, replace the pastry with the half lard half butter recipe from here: http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jan/10/how-cook-perfect-steak-ale-pie
It's ridiculously good.
Oh wait, Asian, I'm a retard. Do this http://www.bbcgoodfood.com/recipes/2852672/crispy-chilli-beef
>>7555247
This receipe is one of my favs. You could asian it up at the end with a glaze, but the base flavor is fantastic:
http://www.bonappetit.com/recipe/roasted-short-ribs-with-cauliflower-and-celery
Best thing you can do with them is stick them in a Dutch oven with carrots, onions, garlic, celery, tomato paste, beef stock, red wine, and herbs. Let them cook slowly for a few hours and enjoy with a potato side. It's doesn't get better than the classics.
Alright sorry to change rules but I didn't see something asian enough to motivate me, nice one with the toasted stuff though. So here is me hacking an emeril recipe, Korean Glaze BBQ short ribs with basmati rice.
This thread powered by dogfish head 90 minute and
cytube-ubermensch
Forgot pic
Got the braising shit ready, in the oven for 2.5 hours at 375
>>7555603
>peet's coffee
Sear them quickly, then put in a covered pan with wine, beef stock, and whatever "asian" spices/sauces you want and put them in the oven at 350 for as long as possible, I'll usually cook them for 3-4 hours and they just fall off the bone
>>7555731
My hack is that I broil them after wkth a glaze instead of browning them before. Also, I double the citrus to break them down faster because they aren't getting braised for 4 hours.