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Slow roasted beef back ribs

This is what I consider one of my highest Return-On-Investment dishes. It’s minimal effort and maximum enjoyment basically. Not to mention, this recipe utilizes a very inexpensive cut of the beef, making it a bargain even cost-wise. What is it? Beef ribs!

Ingredients

  • 4 beef back ribs (Costco)
  • 2 tablespoons of olive oil
  • 4 teaspoons of salt
  • 2 teaspoons of black pepper
  • 4 teaspoons of crushed red pepper flakes
  • 4 teaspoons of oregano
  • 4 teaspoons of thyme
  • 4 teaspoons of paprika
  • 4 teaspoons of dried basil

Tips

  • The amount of herbs can be adjusted based on personal preference. You can also use an Italian herb blend if you have that on hand. Just make sure to season each rib generously.
  • I buy the beef back ribs from Costco, but you should be able to find these ribs at any local butcher.
  • The most important trick in this recipe is ensuring that the ribs are wrapped airtight, otherwise they do get dry.
  • The herbs above are divided across the four ribs (both sides).
  • If you have fresh herbs, they’re even better for this recipe!

Directions

  • Preheat the oven to 285 degrees F.
  • Lay down a large sheet of foil, enough to cover one rib entirely.
  • Pour the olive oil in a small bowl or plate.
  • Place one rib in the center of the foil.
  • Using a brush, coat both sides of the rib with olive oil.
  • Season the bone side of the rib with salt and pepper.
  • Flip the bone over and season with salt, crushed red pepper flakes, oregano, thyme, paprika and dried basil.
  • Wrap the rib entirely with foil. It doesn’t need to be tight, but make sure it’s wrapped with no gaping holes.
  • Repeat this for each rib.
  • Place the ribs in any baking sheet and bake in preheated oven for up to 3-4 hours. If you like your meat with a bite, take it out after 3 hours. If you like it fall-off-the-bone, take it out after 4 hours.
  • Ready to serve!
  • Serve with bread, pasta, rice, potatoes, or vegetables.

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Red braised oxtail

This one is for my friend, who is expecting a bundle of joy next month! Hope you and baby enjoy!

Ingredients

  • 3.5 lbs of oxtail (about 5 pieces, a mix of large and small)
  • 5 cloves of garlic, minced
  • 1 stalk of green onions, chopped into 2 inch-stalks
  • 2-inch piece of ginger, sliced
  • 6 star anise
  • 1 bay leaf
  • 1 teaspoon of Chinese 5-spice powder
  • 6 cloves
  • 3 tablespoons of dark soy sauce
  • 1 tablespoon of light soy sauce
  • 1/2 cup of rice wine
  • 1 tablespoon of brown sugar
  • salt to taste
  • oil as needed
  • water as needed
  • stir-fry vegetable (optional)

Tips

  • Feel free to improvise by adding more ingredients such as cinnamon, five-spice, or cloves; you can also omit the bay leaf or the dried red pepper. The taste will not vary too much since what gives this dish great flavor is the braising itself!
  • Substitute the turnip with Napa cabbage/cabbage/carrot, and it will taste just as great.
  • Make sure the oxtails are pat dry before cooking for better charring.

Instructions

  • Trim the oxtails to get rid of most of the pure fat around each bone. You’ll still be left with a decent amount of fat once they’re cooked because oxtail is a very fatty meat.
  • Heat oil up in a pan, and brown all sides of the oxtail for about 7 – 10 minutes; set aside.
  • In the same pan, on medium-low heat, put in all of the dry ingredients: garlic, ginger, green onions, star anise, cloves and bay leaf; stir fry until fragrant. Save the Chinese five-spice powder for later.
  • Place the browned oxtail back into the pan.
  • Then add the wet ingredients: soy sauce, rice wine and water; then add the sugar.
  • Turn up the heat and bring to a boil.
  • At this point, turn the heat to low and simmer 3-4 hours.
  • Flip the oxtail every hour and sprinkle the Chinese five-spice powder.
  • About 30 minutes before the oxtail is done, stir fry the vegetables.
  • Garnish with chopped green onions if you have them.
  • Ready to serve!
  • Serve with white or brown rice.

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Spicy Galbijjim (Korean braised short ribs)

Some people at work call me the beef-queen. Well, beef-queen strikes again! Make this dish for your next dinner party post-quarantine, or for your household during quarantine and eat it over the course of 3 days. I will say in my own household, this dish does not last past a day.

Ingredients

  • ~3lbs of thick-cut beef short ribs
  • 1 pear, grated 
  • 1/2 cup of low-sodium soy sauce
  • 3/4 cup of shaoxing wine
  • 4 tablespoons of gochugaru
  • 1 whole head of garlic, smashed
  • 1 inch of ginger, sliced
  • 4 dried chili peppers
  • 2 stalks of green onions, chopped and separate white from green parts 
  • Water as needed
  • Salt and white ground pepper to taste
  • 1 tablespoon of brown sugar to taste
  • 2 carrots, chopped
  • 1 red potato, chopped
  • 6-8 shiitake mushrooms (optional)
  • 1/2 yellow onion, chopped

Tips

  • If your ribs are larger than 1.5 inches, slice the meat on the bone into 1.5 inches

How to serve

  • With rice and other side dishes as preferred

Instructions

  • If you’re using shiitake mushrooms and you have the dried kind, make sure to soak them in water 5-6 hours before you’re cooking this dish
  • Bring a large pot of water to boil; estimate for the amount of water to be 1 inch above the ribs; (choose a large shallow pot because ideally you’d want a single layer of ribs)
  • Once the water boils, place the ribs into the pot and boil for 2-3 minutes
  • Take out the ribs and rinse each one under water; this removes the impurities from each rib
  • Rinse and wipe down the pot you already used and place the washed ribs into the pot
  • In a bowl, mix together the pear, low-sodium soy sauce, shaoxing wine, gochugaru, garlic, ginger, dried chili peppers, white parts of the green onions, salt and pepper; pour this mixture into the pot with the ribs
  • Add enough water to just cover the ribs
  • Bring the pot to a boil and turn down the fire a little bit (but keep it boiling); cook at this temperature for 20 minutes; stir occasionally 
  • Turn down the fire to simmer and cook for 35 minutes, stir occasionally
  • Put in the chopped carrots, red potato and yellow onion as well as the shiitake mushrooms
  • Cook for another 20-25 minutes, stir occasionally 
  • Taste the broth and add more salt, white ground pepper and brown sugar until it’s to your liking
  • Garnish with the green parts of the green onions
  • Ready to serve

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7-spice spare ribs

I decided to try a new recipe today for spare ribs! Because I was just craving some Asian (specifically Korean) food, I thought to incorporate Gojujang into this recipe. Hope y’all like it as much as I did!

Ingredients

  • 1 rack of pork spare ribs
  • 1 teaspoon of Gojugaru (Korean chili pepper flakes)
  • 1 teaspoon of ginger powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of paprika
  • 1 teaspoon of chili powder
  • 1 teaspoon of cinnamon
  • 2 tablespoons of Gojujang
  • 1 teaspoon of brown sugar
  • Green onions chopped (for garnish)

Tips:

  • Taking the membrane off the ribs before baking makes the ribs more tender!

How to serve:

  • The dish goes great with white Jasmine rice.

Directions

  • Pre-heat oven to 275 degrees.
  • Cut the ribs into individual bones and place them in a baking pan.
  • Add the first 6 spices and brown sugar into baking pan with the ribs and toss evenly.
  • Cover the baking pan with foil.
  • Bake meat side up for 3 hours.
  • Take out the ribs and brush the Gojujang on top of the ribs.
  • Bake uncovered at 350 degrees for 20 more minutes.
  • Garnish with chopped green onions.

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Spicy pork ribs

Pork ribs are wonderful, pretty much however you cook them. One of my pet peeves with pork ribs is tough meat – basically, if you’re going to do pork ribs, make sure the meat is fall off the bone!

Ingredients:

  • 6 medium size ribs (about half of a rack)
  • 2 tablespoons of spicy doubanjang (fermented chili black bean sauce)
  • 1 tablespoon of chili oil
  • 1 teaspoon of cinnamon
  • 1 teaspoon of coriander
  • 1 bay leaf
  • 1 teaspoon of fermented black beans
  • 1/2 tablespoons of Sichuan peppercorn
  • 6 cloves of garlic smashed
  • 8 slices of ginger
  • 2 stalks of green onions chopped
  • 2-3 star anise
  • 1 tablespoon of dark soy sauce
  • 1 tablespoon of rice wine
  • 1 tablespoon of brown sugar
  • Oil for cooking
  • Water as needed

Tips:

  • This makes a pretty spicy dish, but if you don’t like it super spicy, you can omit the peppercorns and the chili oil and it’ll taste just as good.
  • As always, this is a recipe that takes lots of patience. 🙂

Directions:

  • Cut the pork ribs into individuals ones.
  • Prepare garlic, green onions, ginger, star anise, peppercorns, fermented black beans, bay leaf, coriander, and cinnamon and put everything in a bowl.
  • Place the pork ribs and a few pieces of ginger into a pot and fill with water; bring to boil and boil for 2 minutes.
  • Drain and set the pork ribs aside.
  • In a different pot (or same pot if you’ve washed it), put in oil and spicy doubanjang.
  • Stir fry the doubanjang until fragrant.
  • Put in all the ingredients from the bowl you’ve prepared earlier and stir fry again until fragrant.
  • Add in the pork ribs, sugar, soy sauce, and rice wine and cook for 2 minutes.
  • Add in water to barely cover the meat.
  • Put the lid on and cook on low medium heat for 2 hours.
  • Turn and move the meat around every 20-30 minutes in between.
  • Once the meat is soft, place it into a bowl and garnish with leftover green onions.
  • Ready to serve!

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Chinese braised beef (紅燒牛肉)

I love this dish, but even more so, I love making it! It’s similar to any beef noodle soup recipe, but without the soup. Personally, I enjoy this more because it’s traditionally eaten with rice and I’m more of a rice person than a noodle person. (I know, I know)

Ingredients:

  • 10-12 oz of tri-tip steak
  • 1 russet potato, skin on or off, cubed
  • 2 tablespoons of doubanjiang (fermented bean paste)
  • 1 ginger root, sliced and divided
  • 1 whole head of garlic, smashed
  • 1 stalk of green onions (chopped and save a few greenest pieces for garnish later)
  • 3 star anises
  • 1/3 cup of Sichuan peppercorns
  • 1 teaspoon of cinnamon
  • 1 teaspoon of coriander
  • 1 dry red pepper, minced
  • 2-3 bay leaves
  • 1 tablespoon of rock sugar
  • 2 tablespoons of dark soy sauce
  • 2 tablespoons of rice wine
  • Water
  • Canola oil for cooking

Tips:

  • If you don’t love the mala taste, you can lose the Sichuan peppercorns.
  • You can easily add more potatoes, but I just prefer this particular ratio.
  • The recipe can be cooked with tri-tip, brisket, or even chuck roast.

Directions:

  • Cut the tri-tip beef into 1 inch cubes and soak them in water for an hour.
  • Take the beef out then into a pot of new water.
  • In this new pot of water, add 3-4 slices of ginger and 1 tablespoon of rice wine. Bring the mixture to a boil for about 5 minutes.
  • Drain the beef and dispose of the water.
  • In another new pot (or you can wash the pot you just boiled the beef in), heat up canola oil on medium heat.
  • Place the doubanjiang into the pot with the oil and fry on medium-low heat for about 3 minutes until fragrant.
  • Add in all the spices, the garlic, green onions, and the rest of the ginger (leave out the sugar, soy sauce and the rest of the rice wine) and cook for 5 – 7 minutes on low heat.
  • Then turn up the fire to medium low heat and add in the beef.
  • Stir fry for about 5 minutes and add in the sugar, soy sauce and rice wine; stir fry for another 5 minutes.
  • Pour in water to barely cover the beef; the beef should still be peeking out at the top.
  • Cover and cook on low heat for at least 1 hour.
  • During this hour, heat up a little bit of oil in a different pan.
  • Stir fry the potatoes for 10 minutes til soft.
  • When the beef is about done, place the potatoes into the pot with the beef, stir, cover and cook for another 5 minutes.
  • Take the beef out and place it in a bowl; garnish with the green green onions.
  • Ready to serve!

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Potstickers

I was lucky enough to spend New Years with my family in China! And this is one of my favorite family/friends activities because what is more fun than collaborating to make something delicious and addictive!?

I will say that you’d need to have some experience wrapping a dumpling or potsticker for this recipe since I didn’t put very specific instructions on the wrapping portion.

Ingredients:

  • 2.5 cups of all purpose flour
  • 1 cup of water
  • 2 pound of pork (80 – 90% lean)
  • 3 cups of super finely chopped cabbage
  • 3 tablespoons of minced ginger
  • 3 teaspoons of salt
  • 2 teaspoon of brown sugar
  • 2 – 3 tablespoons of soy sauce
  • 3 tablespoons of rice wine
  • 1 tablespoon of cornstarch
  • 1 tablespoon of chopped green onions
  • Oil for pan-frying

Tips:

  • Squeeze as much water out of the cabbage as possible.
  • The recipe calls for making your own wrappers so you will need a rolling pin; you can definitely just buy your own wrappers.
  • The actual wrapping of the dumpling can be pretty freestyle because it will taste good regardless.

How to serve:

  • You can eat them as is or with some soy sauce and sliced ginger.

Instructions

  • Finely chop your cabbage; set it aside in a bowl and sprinkle 1 teaspoon of salt.
  • Wait 20 minutes and squeeze all of the water out of the cabbage one handful at a time.
  • In a mixing bowl, combine pork, the rest of the salt, brown sugar, soy sauce, cornstarch, rice wine, cabbage, green onions, and minced ginger; mix well.
  • In another mixing bowl, combine the water and the flour.
  • Mix slowly with chopsticks until a little bit crumbly.
  • Then use your hands to roll the mixture into a dough.
  • Cover the dough with a moist towel and rest for 1 hour.
  • Roll the dough into a long strip of about 1-inch diameter, and cut the strip into 1 inch each.
  • Use the center of your palm to first flatten each piece.
  • Use the rolling pin to roll the pieces into flatter circles; do this by holding the outer edges of the dough pieces and turning them as you roll. You should end up with a thicker middle than edge.
  • Once you have the flattened wrappers, you’re ready to wrap!
  • Hold the wrapper flat in your hand, place about 1-cube-inch of filling into the wrapper (depending on how big your wrapper is).
  • Pinch the wrapper sides together in the very middle and make folds from the outside inwards.
  • Once you have your potstickers, heat up some oil in a flat pan.
  • Place your potstickers neatly in the pan and pour 1/4 cup of water into the pan.
  • Place a lid on your pan until you see steam come out of the sides of the pan.
  • Open the pan and wait for the bottom of the potstickers to form a golden crust.
  • (Optional) Turn the potstickers over to brown the other side.
  • Take them out of the pan.
  • Read to Serve!

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Beef noodle soup

This is the recipe that started it all.

In this cold weather, I find so much comfort in cooking this delicious and addictive bowl of beef noodle soup. There are so many different cultures that make this dish in so many varied ways, but what I love about it is just that no matter how you make it, it is a dish full of effort, time, and love! In that way, I strive to approach life in the same way that I make this soup.

Ingredients:

  • 3 pounds of beef shank
  • 1 yellow onion, sliced or diced
  • 2 tomatoes, eighth-ed
  • 1 head of garlic, smashed
  • 1 full piece of ginger, sliced into very thin slices
  • 6 star anises
  • 6 dried chili peppers
  • 6 stalks of green onions, chopped into 1-inch pieces
  • 4 tablespoons of spicy doubanjan
  • 1 tablespoon of brown sugar (or rock sugar)
  • 2 tablespoons of oil for cooking
  • 2/3 cups of dark soy sauce
  • 1/3 cup of light soy sauce
  • 2/3 cups of rice wine
  • 6 bay leaves
  • 2 teaspoons of black pepper
  • Noodles (go with the any kind that you really like)
  • 6 stalks of bok choy, washed and boiled
  • Green onions for garnish

Tips:

  • If you and your family don’t like things spicy, you can substitute the spicy doubanjan with regular doubanjan.
  • Peeling the tomato beforehand will make your soup peel-free. Gives this dish a nice touch!
  • This dish is not a quick one and best done over the course of one whole day in a therapeutic fashion. 🙂

How to serve:

  • You’ll put the noodles in a bowl with the boiled bok choy and then pour the beef soup with pieces of beef into the soup.

Directions:

  • Put the shanks, 2 stalks of chopped green onions, 2 star anises, and the beef shanks in a large pot of water and bring to boil. Cook for 7 minutes.
  • Put the shanks into an ice water bath and then take them out. Slice them into slightly less than 1-inch thick pieces and set them aside.
  • Chop the onions, tomato and place them into separate bowls.
  • Chop the garlic, ginger and the rest of the green onions and put them into a bowl with the rest of the star anises, dried chili peppers.
  • Heat the pan up with oil and put in the doubanjang; stir fry until fragrant.
  • Put in the contents of the bowl; stir fry for a 3-4 minutes on medium/low heat.
  • Add the onions and stirfry for another 2-3 minutes.
  • Place the beef into the pan and put in the light soy sauce, dark soy sauce, along with the rice wine and the sugar; stir fry for 3-4 minutes on medium/low heat.
  • Add tomatoes and cook for 7 minutes on medium/low heat.
  • Prepare a large pot and pour the contents into it, then pour enough water into the pot so that the water is about 2 inches above all of the contents.
  • Cook forever (just kidding, minimum 2 hours, but 4-5 is better)
  • While cooking, make sure to maintain a slow simmer.
  • When it’s time to serve, prepare the noodles and the bok choy and put them into the bowls.
  • Carefully use tongs to put two pieces of beef shank in each bowl and then pour the soup into each bowl.
  • Chop up some green onions diagonally and garnish each bowl.
  • Ready to serve.

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Oven-fried chicken

At some point in my life, I might get myself an air fryer, but until then, it’s the oven for me! This recipe has all of the flavor of actual fried chicken without the fuss and the oil. Whoever invented the idea of oven-frying anything is a genius.

Ingredients:

  • 6-7 pieces of mixed chicken drumsticks and thighs (skin on)
  • 2 tablespoons of salt
  • 2 tablespoons of pepper
  • 1 tablespoon of chili powder
  • 1 tablespoon of garlic powder
  • 2 cups of flour
  • 1 cup of Panko breadcrumbs
  • 1 cup of Italian breadcrumbs
  • 3 eggs
  • Butter (optional)

Tips:

  • A meat thermometer can come in very handy when you’re trying to see if the chicken is fully cooked.
  • You’ll need a cookie sheet and a baking rack.

How to serve:

  • I like to serve this with Zoodles, rice, and scrambled eggs from the left over eggs.
  • You can also serve it with the traditional mashed potatoes and coleslaw.

Directions:

  • Place the chicken, 1 tbsp of salt, pepper, and garlic powder, and 1/2 tbsp of chili powder in a bowl and mix well.
  • Marinate overnight.
  • Prepare a shallow bowl and put the flour in with the rest of the salt, pepper, garlic powder, and chili powder.
  • In another, beat the three eggs.
  • In another bowl, pour in the Panko and Italian breadcrumbs.
  • Preheat your oven to 375 degrees.
  • Working piece by piece, dredge the chicken in the flour, eggs, and breadcrumbs. Press down in the breadcrumbs mixture to ensure that the piece is thoroughly covered.
  • Place the pieces on the cooling rack, which should be laid on top of the cookie sheet.
  • Cut off little pieces of butter and place them on top of each piece.
  • Bake in the oven for 45-50 minutes.
  • Test the chicken with a meat thermometer to make sure it’s at least 165 degrees.
  • Cool the chicken for 5-7 minutes.
  • Ready to serve.

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Kalbi (Korean short ribs)

Who doesn’t love grilled Kalbi?

I do these ribs slightly differently than the traditional Korean way. There isn’t any fruit marinating involved and I try to make it less sweet than normal. For a dinner party, I’d splurge and get the slightly more expensive/better quality meat; you want it really marbled!

Ingredients:

  • 2 pounds of Korean short ribs
  • 1 tablespoon of salt
  • 1 big apple, grated
  • 2 tablespoon of soy sauce
  • 4 tablespoons or rice wine
  • 1 tablespoon of corn flour
  • 1 tablespoon of oil for cooking

Tips:

  • Don’t skimp on the marinating time.
  • You’ll need to grill or fry on the pan in batches.

How to serve:

  • With rice or ban-chan.

Directions:

  • Cut each Kalbi strip into three pieces (1 bone per piece) and place it into a large bowl.
  • Season with: salt, grated apple, soy sauce, and corn flour and 2 tbsp of rice wine in that order.
  • Make sure to distribute all of the ingredients evenly on each piece of meat by mixing it very very thoroughly.
  • Cover and marinate for 2 hours or overnight.
  • In a frying pan or cast iron, heat up oil.
  • Place the Kalbi into the pan to grill.
  • Grill until both sides are a golden darkish brown; work in batches.
  • Ready to serve.