This robust chili has sweetness from the corn and cinnamon, spice from the chiles, and a depth of flavor from the cocoa. The short ribs fall apart with a fork and add extra body to the chili (just make sure to trim them well before you start cooking).
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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
These short ribs get sweetness from orange and carrot, earthiness from onion and lemongrass, heat from chile garlic paste and floral notes from grains of paradise.This recipe by Stacey Ballis appeared in the Chicago Tribune.
Galbi jjim 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?This recipe was originally published in Celebrate the Korean New Year.
Beef short ribs are stewed in a rich gravy of garlic, wine, herbs, and vegetables until they are fall-off-the-bone tender. This recipe is full of classic comfort food flavor.This recipe is from Tribune Media Services and was originally published in the South Florida Sun Sentinel.
Chef Sung Park of New York's Ivy Lane grew up in Seoul, South Korea. He later traveled extensively through Europe and finally landed in New York where he trained under some of the city's top French chefs. His diverse background and education led him to create dishes like this, which is packed with flavors from all over the world and created using French techniques. Though it may seem complicated, this one-pot dish is easy enough for a beginner and perfect for dinner parties.
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.
In creating the sauce for these short ribs, I aimed for a balance of sweet, salty, spicy, and tanginess that's so crucial in many Southeast Asian dishes. The brown sugar, soy sauce, Thai chiles, and vinegar all come together to create a harmony of flavors that's wonderful and delicious.
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