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-> Recipe Collection
amother
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 Tue, Oct 01 2024, 11:56 pm
I’m looking for a tried and true recipe for short ribs/spare ribs that won’t dry out my meat. Something soft and tender!!
Serving it over a parsnip puree (which came out delicious!) so hoping the meat won’t disappoint.
Thank you!
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amother
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Wed, Oct 02 2024, 12:20 am
| mircat12 wrote: | https://youtube.com/shorts/kMC577ml7j8?si=hVBeckjOxLC1E8K7
This one is amazing, though the ingredients may be hard to find. I think he has more detailed instructions on his instagram. |
Thank you! My phone blocks YouTube and instagram. Would you be able to post a screenshot?
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amother
Goldenrod
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Wed, Oct 02 2024, 12:24 am
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Make a bed of onions, rub salt+pepper+garlic powder on ribs, lay the on tops of onions. Mix same quantity of duck sauce/ soy sauce/ ketchup. Cover and bake on 350 for about 3 h. If you have time, bake on 300 for 4.5h . Melts in mouth.
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mircat12
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Wed, Oct 02 2024, 12:25 am
Short ribs - 2 lbs
Korean pear - 1
Apple - 1/2
Kiwi - 1
Onion - half
Garlic - 4 cloves
Green onion - 1 stalk
Water - 1/2 cup
Soy sauce - 1/2 cup
Mirin - 1/4 cup
Sugar - 3 tbsp
Sesame oil - 2 tbsp
Black pepper - 2 tbsp
Leeks - 1
Korean radish - 1
Carrot - 2
Shiitake - 5
Green chili - 3 sliced
Red chili - 2 sliced
Water - 1/2 cup
Sesame seeds for garnish
-Slice short ribs and add to boiled water for 5 minutes to remove impurities. Strain and rinse under cold water. Set aside
-in a blender combine korean pear, apple, kiwi, onion, garlic, green onion and water. Blend until smooth then pass through strainer. Add the soy sauce, mirin, sugar, and black pepper and set aside.
-Grab a large pot, add the short ribs as well as the sauce and bring to a boil, lower heat to simmer and cook for one hour. After the hour, add your radish, carrot, and leeks. After 10 minutes, add your shiitake mushrooms. After another 7 mins, add the chilis and mix. Plate and sprinkle sesame seeds.
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awesomemom1
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Wed, Oct 02 2024, 2:07 am
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Jamie Geller has a really yummy silan one
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amother
Papayawhip
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Wed, Oct 02 2024, 7:42 am
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I just poured on duck sauce and wine on my spare ribs!
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Hello99
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Wed, Oct 02 2024, 8:38 am
1/4 cup soy sauce
1/2 cup Ketchup
1 cup apricot jam
4 cloves garlic
4 tbsp oil
2 tbsp mustard
1/4 cup bbq sauce
Pour over spare ribs and bake for 3-4 hours
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amother
Dahlia
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Wed, Oct 02 2024, 9:34 am
Duck sauce and onion soup mix
Cover and bake 5 hours
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amother
Chambray
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Wed, Oct 02 2024, 10:20 am
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Do you have a recipe for the parsnip puree? Seeking a good one.
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amother
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Sat, Oct 05 2024, 9:13 pm
| amother Goldenrod wrote: | | Make a bed of onions, rub salt+pepper+garlic powder on ribs, lay the on tops of onions. Mix same quantity of duck sauce/ soy sauce/ ketchup. Cover and bake on 350 for about 3 h. If you have time, bake on 300 for 4.5h . Melts in mouth. |
Ended up doing this. Thank you so much , it came out AMAZING bh:)
Some things I did too that may have helped:
Rinsed the meat, patted dry and sprinkled with kosher salt, let it sit while I made the sauce (ketchup, duck sauce and soy sauce). Put parchment paper in the tin then onions, then meat, sauce, spices (garlic powder, black pepper and paprika) and some more onions on top. Covered with the parchment paper and then foil tightly. Did 300 for 3.5 hours and literally fell apart. Wasn't falling apart as much when I warmed it up on yt but it was still soft and very tasty!
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amother
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Sat, Oct 05 2024, 9:22 pm
| amother Chambray wrote: | | Do you have a recipe for the parsnip puree? Seeking a good one. |
I went based off a recipe on food network .com but really switched around quite a bit so here’s what I did:
1-2 lbs parsnip
A few potatoes (did 4 I think)
Soy milk (recipe called for milk, had soy on hand)
2-3 garlic cubes
Salt, pepper, dried thyme
Olive oil
Peel and cube parsnip and potatoes, add to pot with 3 parts parve milk to 1 part water almost to cover. Add garlic cubes and spices (light with thyme). Boil until about half the liquid cooks out and parsnip and potatoes are soft. Add a touch of olive oil and blend with immersion blender until smooth. Taste and adjust spices accordingly. Enjoy!
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tweety1
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Yesterday at 9:11 pm
| amother OP wrote: | I’m looking for a tried and true recipe for short ribs/spare ribs that won’t dry out my meat. Something soft and tender!!
Serving it over a parsnip puree (which came out delicious!) so hoping the meat won’t disappoint.
Thank you! |
When I checked with my butcher I was told that short ribs and spare ribs are 2 different things. So which one did you make? With the bone or without the bone
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amother
Thistle
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Yesterday at 9:14 pm
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How do you warm up the puree on yt?
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Amelia Bedelia
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Yesterday at 9:14 pm
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Did you make the parsnip puree before Yom tov? How did you warm it up?
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amother
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Yesterday at 10:07 pm
| tweety1 wrote: | | When I checked with my butcher I was told that short ribs and spare ribs are 2 different things. So which one did you make? With the bone or without the bone |
Yes so when my husband was at the butcher they didn’t have short ribs, the butcher gave him spare ribs instead. Apprarently it’s the same meat but cut differently 
They had bones
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amother
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Yesterday at 10:09 pm
| Amelia Bedelia wrote: | | Did you make the parsnip puree before Yom tov? How did you warm it up? |
I made the puree the night before yt and on yt I warmed up in a tin (covered). Oven was on 225 I think and I stirred the puree once or twice
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Amelia Bedelia
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Today at 7:36 am
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How many ribs per person?
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amother
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Today at 9:20 am
I made 2 per person (it was expensive!! But lkvod yt  ) but then when I opened the pans and started plating I realized that they didn’t shrink as much as I thought they would and 1 per person was the perfect portion for an appetizer. I froze the other half and plan on using for sukkos
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