Best 7 Steak Marinade Nyt Beef Short Rib Rice Bowls Recipes

KOREAN BEEF STEAK RICE BOWL

Steps:

• Place sliced beef into a zip-loc bag. Add soy sauce, vegetable oil, sesame oil, brown sugar, ginger, garlic, black pepper, and cornstarch. (The cornstarch makes the beef more tender). Press the air out of the bag and seal tightly. Press the marinade around the beef to coat.
• Place in the fridge to marinate at least 30 minutes or overnight.
• Bring a pot of hot water to a boil. Turn off the heat, and add the broccoli, carrots, chives, and bean sprouts. Blanch cook for one minute. Drain the vegetables in a colander and run under cold water to cool down. Drain excessive water from the vegetables and set aside.
• In a medium bowl, mix together soy sauce, vinegar, sugar and sesame oil. Stir to dissolve the sugar. Add vegetables in the bowl and let them sit for 10- 15 minutes to absorb the sauce.
• Prepare the potatoes only if stir-frying the beef.
• Bring a large pot of water to a boil over medium-high heat. Add the cubed potatoes and cook for 6-7 minutes. Do not overcook potatoes because you do not want them to be mashed or too soft since they will be added to the stir fry together with the beef steak strips. Drain in a colander and set side for stir-fry.
• You can either stir fry the beef and potatoes together or cook them in the air fryer.
• Add the marinated beef and pre-cooked potatoes into a large skillet and cook over medium high heat until the beef turns brown, about 7 minutes. Stir well to cook evenly. Then, turn heat down to low, cover and let it simmer for 1 minute to allow the flavours to infuse into the potatoes.
• Cook the beef and uncooked potatoes together in the air fryer at 350 F for 13 minutes. Shake the air fryer basket halfway through.
• Transfer the beef and potatoes to a plate.
• In each bowl, add a cup of steamed rice. Top the rice with 1/2 cup stir-fried beef and potatoes mixture, prepared vegetable sides and kimchi. Garnish with green onions and white sesame seeds.

STEAK MARINADE

Steps:

• Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
• Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
• Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.

SEARED RIB STEAK

Steps:

• Heat a heavy ovenproof skillet (preferably cast iron) over high heat for 15 minutes. Meanwhile, heat your broiler.
• Pat steak dry with paper towels, then vigorously rub cut side of garlic all over steak, particularly the bone. Season generously all over with salt and pepper.
• Place steak in hot pan and carefully, using a potholder, transfer pan to broiler. Cook meat until done to taste, about 5 to 7 minutes for rare. Transfer steak to a cutting board, and let it rest for 5 to 10 minutes before slicing and serving.

GALBI (KOREAN-STYLE SHORT RIBS)

Steps:

• Rinse short ribs in cold water, pat dry and place in a wide shallow bowl. In another bowl, mix together soy sauce, brown sugar, rice wine, sesame oil, black pepper and cayenne.
• Put onion, garlic, pear and ginger in the work bowl of a food processor. Grind ingredients to a smooth purée, then add to soy sauce mixture. Add sesame seeds. Thin with ¼ cup water. Pour marinade over short ribs and mix well. Cover and refrigerate for at least 2 hours, or overnight. Bring to room temperature, drain and discard marinade.
• Cook short ribs on a hot grill or under the broiler for 2 to 3 minutes per side, until nicely browned but juicy. Pile grilled meat on a platter and serve immediately with lettuce leaves on the side. Accompany with sliced hot peppers, ssamjang and steamed rice, if desired.

MARINATED BEEF SHORT RIBS

Steps:

• Preheat oven to 350F.
• Season ribs with salt and pepper. Lay across a rack in a roasting pan or baking sheet and bake 10 minutes. In a small bowl, combine water, lemon juice, and red pepper flakes. Brush over top side of ribs and bake an additional 10 minutes. Turn, brush again, and bake 10 minutes more. Set aside to cool.
• Combine marinade ingredients in a large bowl. Add roasted ribs and toss to coat. Cover with plastic wrap and refrigerate a minimum of 4 hours or as long as 24.
• Preheat grill or broiler. Grill ribs for 2 minutes per side and serve immediately.

RED-COOKED BEEF SHORT RIBS

Steps:

• Heat oven to 300 degrees. Prepare the ribs: Heat oil in a large lidded Dutch oven over medium-high. Working in batches, sear short ribs on all sides until deeply and evenly browned, about 10 minutes per batch. Transfer browned short ribs to a large plate, and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium. Add ginger, cinnamon, chiles, orange peel, Sichuan peppercorns, black peppercorns and star anise, and stir to get them coated in the fat. Cook for 2 to 3 minutes, stirring occasionally, until the ginger has started to soften.
• Add the rice wine, soy sauces, sugar and molasses, then the chicken stock, and stir to combine. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them into the braising liquid bone-side up, so the meat is submerged. Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3 1/2 to 4 hours.
• Using tongs, remove the ribs from the pot and put them on a warm platter. Wrap tightly with aluminum foil and a couple of dish towels to keep them warm while you make the sauce.
• Prepare the sauce: Strain 3 cups of the braising liquid from the Dutch oven into another pot, discarding remaining braising liquid and solids. Set it over medium-high heat, and add the onions, tomato paste, doubanjiang, soy sauce, rice wine, ginger, garlic and five-spice powder; stir to combine. Bring to a boil, then cook, undisturbed, for 15 minutes, until reduced and thickened.
• Strain the sauce through a colander back into the Dutch oven you used to cook the ribs, and place the pot over medium-high heat. Make a slurry of the cornstarch and 3 tablespoons water, then whisk it into the sauce to thicken, 1 to 2 minutes. You're looking for something thick and glossy, like a demi-glace.
• Unwrap the ribs, daub them liberally with the sauce and serve with Bibb lettuce leaves, Thai basil, cilantro, scallions, cucumbers, rice and the remaining sauce.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.