The Atlanta restaurant 4th & Swift's take on the traditional Southern dish spices things up with the addition of chiles and cumin, providing a savory and hot dish that's perfect for entertaining. Click here to see 24 Southern Dishes That You Need to Know How to Make
Galbijjim is typically served on traditional holidays and special occasions in Korea. It is a definite favorite at our house.
In contrast to the braising method typical in Western cooking, with Korean cuisine you do not sear meat before braising. Instead, the ribs are first parboiled in water with the aromatic vegetables and then braised in a sweet and savory braising liquid. Parboiling is a traditional technique, favored by Koreans, to remove excess fat and blood from the ribs. I boil the ribs in a small amount of water and use the resulting stock in the braising liquid so as not to lose the flavor of the ribs during parboiling.
Chestnuts, dates, pine nuts, and gingko nuts are traditional garnishes that make this dish look very elegant. But, the ribs will still be delicious without them. These juicy, succulent ribs in a rich sauce will be perfect for any of your special occasions! Then again, why wait for a special occasion to make this tasty comfort food?
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Kalbi (often spelled galbi) is a marinated, grilled short rib dish that is both tasty and easy to prepare. In South Korea, kalbi is also made with whole short ribs that are butterflied so they remain thin. This style is called wang kalbi (“king ribs”), and the resulting flap of meat attached to the large short rib bone provides for a unique presentation; many kalbi enthusiasts are convinced that this style of kalbi has a superior taste. I find them equally delicious.
Make this a wonderful tradition by serving the meat with something to catch the extra sauce: pasta, egg noodles, polenta, mashed potatoes, or good bread. And a sharp coleslaw or crisp green salad is welcome next to the rich ribs. —Phyllis Good, author of Stock the Crock
These fork-tender short ribs from Chef Brian McBride of Washington D.C.'s Blue Duck Tavern are a beautiful centerpiece for a non-traditional Thanksgiving dinner. Any leftovers will make fantastic sandwiches the next day.
The richness of the short ribs is perfectly offset by the tangy crunch of the cabbage in this easy weeknight supper. Simply toss the short ribs into the marinade in the morning and pull them out when you arrive home after a long workday. This recipe calls for flanken-cut short ribs, which is a method of cutting across the ribs instead of between them (English style). You’ll likely need to request this cut specifically from your butcher.Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
Chef Josh Grinker of Williamsburg’s modern Chinese restaurant, Kings County Imperial, has created incredible shortribs. This particular dish utilizes the Chinese “red cooking” style where a slow braise of soy sauce, cinnamon, star anise and other aromatics impart a red color to the dish. The color red symbolizes happiness and good fortune.
Borscht is a very common beetroots soup or stew in Russia. This recipe, developed by chef Paul Gstrein, combines the flavor of the beet with succulent short ribs. The ribs are divided into bite-sized pieces perfect for appetizers!
Chef Stephanie Izard served these short ribs at the 2011 CMT Artists of the Year dinner as part of her tasting menu. The flavors of the East combine with Western techniques and ingredients for a true taste sensation. The sweetness of the butternut squash and sweet potatos plays off the spicy-tart flavors of the kimchi marinade, which also cuts through the richness of the short ribs. You can find the ingredients needed for the marinade in the Asian section of the supermarket or Korean specialty grocery stores.