6/2/10

asian beef short ribs over warm balsamic potato salad


Would you believe this is my first time making beef short ribs? I can't believe it either. I don't know why I haven't used these sooner because they are the perfect sponges for sauces. I remember always passing them by at Whole Foods thinking what the heck am I gonna do with those? They don't look very meaty to me, and to be honest they really don't. They look all fatty, but underneath all that fatty is the hidden gem of tender meat. Really tender. The only downfall is they are not cheap--very expensive, but it was worth it. A meal you won't soon forget. And as I said before they are the perfect vessel for sauces, and you all know how I love my sauce.
Please bear with me, I think I got all the ingredients for the ribs; I kind of used what came to mind and/or what it needed as I went along. But you're all smart little foodies and know to taste your sauce as you go along and see what it needs, right? Good.


asian beef short ribs
by vanillasugarblog.com
print recipe

1 cup soy sauce
1 cup packed light brown sugar
4 TB sesame oil
4 TB ketchup (oh yeah, gourmet time)
4 TB rice vinegar
4 TB minced fresh ginger
About 5 cloves of garlic, minced
1 ts red pepper flakes
4 - 5 lbs beef short ribs

Preheat oven to 260 degrees.
Mix soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a bowl.
Place ribs in a dutch oven and pour sauce over.
Cover and cook about 4 hours, then move them around a bit, cook for another hour with the cover off. Check to see if they are done (the meat should be really tender and falling off bones, if not, just cook a bit longer).
Remove ribs from crockpot. And at this point I like to make a reduction sauce using the sauce along with a bit more brown sugar & ketchup (taste as you go along and add what you think it needs); reduce till nice and thick. (this should be enough for four people).

warm balsamic potato salad

4 large potatoes (I use russet, use whatever you like)
¼ cup of Hellmans mayo
2 TB high quality balsamic vinegar
Dashes of black pepper
5 TB red onion, chopped fine
3 TB chopped scallions

First make dressing mix all the ingredients but the potatoes and scallions in a dish and chill.
Chop up potatoes into med. size chunks. Boil in salted water until just tender. Drain very well, I mean very well, and let them be and cool off a bit. OR if you want a cold salad this would be the time to chill them in the fridge for a while. When ready add the sauce to the potatoes and stir, then add in the scallions. (this should be enough for four people)

56 comments:

  1. I just did short ribs for the first time a few months ago! So good! Yours looks great - love them on top of potato salad! Dreamy!

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  2. soy sauce, sesame oil and red pepper combine to make a perfect flavor! Love the "money shot" haha. Gotta <3 food!

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  3. Please come cook me lunch and dinner everyday. I wish I served things up like this at my house.

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  4. that is a thing of beauty, I won't show my hubby because he will want to leave me for you! ha

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  5. Se ve el plato esplendido, que ganas dan de pegarle un bocado. Un saludo.

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  6. I love the idea of adding balsamic to potato salad!

    Jenn

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  7. Oh.My.God. Those look deeeelicious. How have you never tried them before? So glad you amended that!

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  8. i love the idea of balsamic with the potatoes - would have never thought of that!

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  9. Congratulations on a successful first time short rib dish! The sauce sounds amazing.

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  10. Love the looks of this dish. I love short ribs but on top of this potato salad, a double wow.

    Thanks for the inspiration to add balsamic to potato salad dressing; might be the first place I HAVEN'T thought to do that...and it sounds yummy!

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  11. I'm still waiting for the delivery boy to bring my portion of the ribs.....still waiting.....
    Cook for 4 hours? I can only imagine how tender these were. My grandmother cooks her ribs for that long and I definitely need to learn that patience. The asian flavors would be divine. I'm proud of you, Chica.

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  12. I pass by the ribs all the time as well! I really need to get over my irrational fear and cook with them...I'm a sucker for sauce too!

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  13. Those short ribs look fantastic! I can almost taste them....

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  14. I've never cooked beef short ribs before, always pork ribs. I have to look for some beef ribs now! Yours looks amazing!

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  15. First off, I have been a long time silent reader and lover of your blog and the balsamic vinegar potato salad sounds great. But what I want to enlighten you to is real balsamic vinegar. Vinegar that is aged 12 to 18 years, not the commercial vinegars that are 1 to 2 years, they don't even compare. If you ever get to Michigan or have the will/funds to buy Fustini's vinegars online(I'm a poor graduate student, so I have to settle to restock whenever I am up in MI), I promise you, you will never want to go back to store bought vinegar. It is so good and sweet and complex you can eat it out of a spoon, we have made made cocktails by mixing their peach white balsamic and vodka. The link to their site it below, I urge you to try it, it is amazing.

    http://www.fustinis.com/store/products.asp?cat=11

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  16. First time? No way. Looks amazing. I already had dinner tonite, but if these were put in front of me I would devour them. Love short ribs.

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  17. I for sure want these, but I may hold off till winter. I haven't cooked short ribs on my own either!!

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  18. I hate you - but in a good way - wow these look so perfect - how did you get the meat to stay on the bone long enough to take a picture?

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  19. The money shot is a real winner! I love short ribs -- for me they are the epitome of winter food, and as the temperature has flirted with 90 and higher, I'm bookmarking this for cooler days!

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  20. I have GOT to try to make short ribs...these look awesome :)

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  21. I love doing short ribs but my fave aspect is the next day I debone, quick sear in a pan with garlic & oil for a warm up & crust & then sandwich them up. Asian slaw & crusty bread then a lime juice..holy heck!!!

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  22. Seriously, that has to be the best looking photo of beef I've ever seen. Meat is never easy to photograph. These short ribs look downright sexy! ;)

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  23. I've never made them either, I might have to change that. These look fantastic!

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  24. Woah! Beautiful... I'm drooling!

    xxMK
    Delightful Bitefuls

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  25. wow, absolutely amazing!

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  26. it seems like warm tater salads are so rare, and that's a crying shame because they're usually delicious! what a great pairing for your tender, luscious ribs. :)

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  27. These were SOOOOOO GOOD! I mean they were REALLY GOOD!!!! HELLO!

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  28. I just picked some up at the farmers market over the weekend & that looks like a great way to use them!

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  29. Oh my, heavenly Dawn. It looks like stick to your fingers -messy-delicious food!

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  30. I love beef and these ribs are amazing, the salad perfect for them, they read you rich.

    Bikiño ;)

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  31. We made beef short ribs last year, and they were off the chains! They're not the kind of thing we make a lot, but they are always good. Love that sauce.

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  32. YumYumYum, You describe these meaty morsel so well!! ~Love the money shot~

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  33. Nice! I just made short ribs for the first time too and we LOVED them. The sauce sounds amazing.

    I am really loving the potato salad. I bet using the balsamic gives it an extra special flavor.

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  34. Yummy!! I can't wait to make it this weekend and eat over rice...ty for the recipe! That potato salad looks delicious.

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  35. Wow, what an amazing meal! The short ribs are mouthwatering and I just love the idea of adding balsamic vinegar to potato salad. Wonderful!

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  36. Can I just come over and eat? It would be so much easier than making them myself.

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  37. I made them once with an Ina Garten recipe, but they didn't look like yours! My mother made them all the time, but never wrote down the recipe. (Which happened a lot with her.)
    I really like the glaze and on top of the balsamic potato salad, it's darn near a perfect dish.
    Wow! on the photos.

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  38. I have never made shortribs either, and these look amazing. I have no idea why I've avoided them... but I'm going to hav eto give it a shot because these sound so tasty!

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  39. Those short ribs look so moist and tender and good!

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  40. Msybe it is a first time, but they look like you made them already tens, or even hundred times ! Kind regards!

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  41. I did short ribs for the first time several Christmases ago and my family went crazy over them. These sound wonderful and I really want to try the balsamic in the potato salad.

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  42. Ok so, that looks fantastic, but are you sure those aren't brownies? They really look like brownies with fudge sauce. On a bone.

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  43. I love this Asian twist. I made short ribs for Valentine's day this year and they are so easy and tasty!

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  44. Yep, that's the way they should look...bone exposed and ready to fall off with the simple touch of the fork.

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  45. I've never made these either but they look sticky and delicious.

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  46. Yes there are the very expensive balsamic vinegars that would be immensely suited to your very tasty potato salad... however...aged vinegar does come at a much greater cost not suited for every pocket.
    What I do, is buy a much cheaper variety (always from Modena)...and reduce the heck out of it...until a beautiful flavoured syrup comes out of it.
    Warning: make sure you have time for this and most importantly that you air our your home while proceeding. I learnt the hard way. My house stank of vinegar for at least two days...very unpleasant.
    Hope this helped someone.
    Thanks for sharing your recipe and I wish you a great flavourful day ;o)
    Claudia

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  47. This dish looks great. Both the potatoes or short ribs look like they would be great on their own. Going to add short ribs to the grocery list this weekend!

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  48. You know, you should really have some shame with this outrageous food porn! But please, don't stop :)

    Good thing I had some short ribs the other day so I don't have to run out and get some tomorrow.

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  49. Very nice blog, i just came across your site. So i am curious why vanilla sugar? You have a new follower.

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  50. Dawn, This looks lethal!!!! I so want it.

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  51. Ohhhh Dawn, that glaze on the ribs, that's serious stuff! I could eat a sandwich just with that glaze!!!

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  52. I ate many short ribs while on my trip. Now it's got me craving to make some at home. Nice job for making it for the first time. i wouldn't have known if you hadn't mentioned it.

    I want some of that potato salad too. Thanks goodness summer is almost here. :)

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  53. hey delish-
    gosh good question: you know i just love the smell of vanilla sugar, so i figured hey why not. boring answer i know LOL

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  54. That is my kind of pasta salad!

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  55. All I can say is WOW! I'm drooling!!!

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