This fried beef ribs recipe is the extra rich and indulgent sibling of the usual spare ribs. In this recipe, you’ll be enjoying a moist beef packed full of flavor and spice with a little bit of a crunch on the outside. Try this out for your Sunday lunches or savor with a cold glass of beer with family and friends, this is such an easy and simple way to create a nice low effort but great flavored dish.
What are fried beef ribs?
There are a multitude of recipes for the bellowed short ribs. There are two distinctive cuts, the Flanken of English cut. The Flanken is a cut across multiple rib bones with an inch thick on the bone and slab of meat. While the English cut is cut parallel to the bone around 4 to 6 inches in length. Short ribs are a cut taken from the chuck, plate, rib, or brisket of the beef cattle. Consisting of a shorter portion of the rib bone covered with meat with varying thickness. Served individually or in threes and fours connected to each other. Short ribs are popular in Asian cuisine like China and Korea and even in Jewish cuisine. These generally take longer to cook as meats with bones needs time to break down the tissues and make them tender. Methods of preparing the short ribs include barbecue, stewing, braising, and sous-vide which is process of placing the meat in a vacuum sealed pack or glass jar and is placed in a water bath at low regulated temperature for a long time, around 1 to 7 hours or for some cases, 72 hours tis techniques is used to ensure that the inside of the meat is cooked without the outside overcooking.
In the Philippines, crispy beef ribs are called “Crispy Tadyang ng baka” are considered not only as a main meal but sometimes seen at ‘pulutans’ or a companion to beer. The beef ribs are boiled in wither adobo sauce for a Filipino style beef ribs or in this recipe, Chinese style that contains only a number of ingredients like beef ribs, and ingredients you can easily found at home like salt, pepper, soy sauce, garlic, sili, cornstarch, and oil.
Short Ribs in different countries
In France, Pot au Feu or beef stew is a quintessential way of cooking short ribs, for European Jewish people, Flanken are short ribs boiled in an broth seasoned with onions and other spices and cooked till the beef is very tender and the broth rich with flavor, poured over the bowl and served with grated horseradish, in Korea, the ribs are butchered in a butterfly cut to turn the meat into a long ribbon trailing from the bone, marinated with Korean soy sauce and grilled to a familiar dish named galbi. Galbi is usually seen grilled at Korean barbecue restaurants but other galibi dishes are slow cooked and steamed with other vegetables and spices. In Hawaii the Maui-style ribs are flanken cut ribs marinated in a simple soy sauce, ginger and brown sugar marinade and grilled. Short ribs prepared in Europe and the United States use ribs nine through twelve, this is called “Royal Short rib” the membrane from the inner side of the cut plate is removed, a part of the bones from the ribs are also removed leaving only a small part of this attached on the end of the rib.
Try out this simple recipe for a tasty spicy beef ribs to pack with rice or as a pulutan with friends!
Fried Beef RibsCourse: MainCuisine: Chinese
Fried, salty, and savory melt in your mouth beef ribs
700G beef ribs
1 – 2 tablespoons salt
1 – 2 tablespoons pepper
3 cups water (more for boiling)
½ cup soy sauce
5 – 8 cloves garlic (crushed)
2 teaspoons sili (sliced)
½ cup cornstarch
¼ teaspoon pepper
3 tablespoons oil
2 tablespoons sliced garlic
- Clean the beef ribs and strain, season these with 1 – 2 tablespoon salt and pepper. Set aside.
- In a pot at medium heat, add water, soy sauce, garlic, and sili. Cover and let this boil. Once boiling add the ribs, cover and let this simmer for 45 minutes to 1 hour or till tender. Check every 20 to 30 minutes or so. Once tender take the beef ribs out.
- Cool to room temperature and pat dry with a kitchen towel. Set aside.
- Mix together cornstarch and ¼ teaspoon pepper. Coat the beef ribs with the cornstarch mix.
- In a pan at medium heat, add oil and add sliced garlic, cook this this it lightly browns. Take this out, add the beef ribs, cook these for 2 to 3 minutes each side.
- Take this out and decorate with the fried garlic and sili.
- Add enough water when boiling the beef. This should be fully covered.
- Depending on the type of meat or how big the bone is it may take from 1 hour or more. Make sure to check the beef if this is tender before removing it from step 2.
Fried Beef Ribs (Tagalog)
- 700G beef ribs
- 1 o 2 kutsarang asin
- 1 o 2 kutsarang paminta
- 3 tasa tubig (dagdagin pang kulo)
- ½ tasa soy sauce
- 5 – 8 cloves garlic (dinurog)
- 2 kutsarang sili (hati hati)
- ½ tasa cornstarch
- 3 kutsarang mantika
- ¼ kutsaritang paminta
- 2 kutsarang bawang (hinati ng maninipis)
- Linisin ang beef ribs at salain, haluin ito kasama ng 1 – 2 kutsarang asin at paminta. Itabi.
- Sa palayok na nasa kalan ng maykatamtamang init, lagyan ng tubig, soy sauce, bawang, at sili. Takpan at pakuluin. Pagkumulo na ilagay ang ribs at takpan ng 45 na minute o 1 oras o hangang lumambot. Tingnan ng 20 o 30 na minute. Paglumambot na tangalin ang ribs.
- Palamigin ng konti at patuyuin gamit ang tisyu. Itabi.
- Haluin ang cornstarch at ¼ kutsaritang paminta. Takpan ang mga ribs gamit ang hinalong cornstarch.
- Sa kawali na may katamtamang init, lagyan ng mantika, dagdagan ng bawang at lutuin hangang mag ka kulang kayumanggi, tangalin ito. Ilagay ang beef ribs at lutuin ang bawat pantig ng 2 o 3 minuto.
- Tangalin ito at dekorasyunan ng nilutong bawang at sili.