Tag: gordon ramsay short ribs recipe

Next Up: Kiwi Rubbed Beef Short Ribs

I’m back in San Francisco, and will be posting a new video recipe tomorrow featuring a rather successful experiment involving Korean-style, beef short ribs. Also, my sincerest thanks to all those who sent their thoughts regarding my uncle Bill this week. They were very much appreciated. Stay tuned!

Grilled Kiwi & Chili-Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work

Labor Day weekend is always a bittersweet holiday. It’s
supposed to honor America’s organized labor movement, but really what it
mostly celebrates is the end of summer. 

Pretty soon our grills will be covered
by huge snow drifts, and the season’s warm breezes will be a distant memory.
Well, not for me, as I live in California, but you get the point.


This grilled kiwi and chili-rubbed beef short ribs recipe is
specifically designed with that melancholy in mind. The prep is minimal, and the ultra
short cooking time means that instead of being stuck in front of a grill, you
can actually enjoy more of these last precious summer days.

We tied the world record here for fewest ingredients in a
marinade, with one, but thanks to the kiwi’s enzymatic magic, that’s all we
need. Unlike some tropical fruit marinades, kiwi doesn’t turn the meat into
mush, and provides a nice, slightly sweet and acidic base for our Ancho chili
rub. I loved how this came out, and while highly-seasoned, the beefy goodness of the short ribs really came through.


I want to wish all of you a happy and healthy Labor Day
weekend. What better way to celebrate organized labor, than by doing the minimum
amount of it at your cookout? I hope you give these super simple, but very
delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!



Ingredients for 4 portions:
2 pounds Korean-style (aka flanken style) beef short ribs
1 kiwi
For the chili rub:
1 tbsp ancho chili powder
1 tbsp sugar
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tsp garlic powder
1/4 tsp cayenne, or to taste

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Beef Short Ribs "Sauerbraten" – Oh, Snap!

I had heard that some sauerbratens were finished by
thickening the sauce with ground gingersnaps, but had
never tried it since it just sounds so wrong. It certainly doesn’t seem very
German. Cookies in a sauce? What’s next, laughing in public?


Anyway, I’ve had a lot of “do something German!” food wishes
lately, and since I’ve wanted to post another short ribs recipe, this seemed
like the perfect opportunity to go full cookie. The results shocked and amazed
me. This was comfort food at it’s finest.

The 24-hour marinade ensured the succulent rib meat had that
signature tanginess, and those little cookies not only gave the sauce a
beautiful texture, but also added a great spicy sweetness. I am now officially
in favor of using cookies to finish savory sauces.


With cooler weather on the way, it’s time to rediscover the
simple joy of slowly stewed meat, and what better way than with this delicious
take on a German classic? I hope you give it a try soon. Enjoy!


Ingredients:
For the marinade
3 lbs short ribs, seasoned with salt and pepper
1 tbsp vegetable oil
2/3 cup cider vinegar
2/3 cup red wine vinegar
1 1/2 cups water, plus 1 cup cold water at end to cool
marinade down
2 bay leaves
9 whole cloves
12 juniper berries
1/2 teaspoon freshly ground black pepper
1 tablespoon salt
*Marinate at least 24 hours
Then stew with:
1 chopped large onion
1 chopped carrot
2 ribs celery, chopped
3 cloves garlic, minced
1 cup water
1 cup chicken or beef broth
2 tablespoons sugar, or to taste
1 tablespoon balsamic vinegar
1/2 cup crushed gingersnaps
salt and pepper to taste

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