Short Ribs

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Ooohhh!!!! Look at the fat in there...wow that's gonna be tasty

Don't fuck it OP for god's sake

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>>7555247
They won't be falling apart after a couple of hours, but you might like this.

>>7555253

Should have Capped my last chuck steak. Had better marbling than most prime NY strip, swear the inspector was drunk. Ate it carpaccio.

>>7555262
Oh, if you do this, replace the pastry with the half lard half butter recipe from here: http://www.theguardian.com/lifeandstyle/wordofmouth/2013/jan/10/how-cook-perfect-steak-ale-pie

It's ridiculously good.

Oh wait, Asian, I'm a retard. Do this http://www.bbcgoodfood.com/recipes/2852672/crispy-chilli-beef

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>>7555247
This receipe is one of my favs. You could asian it up at the end with a glaze, but the base flavor is fantastic:
http://www.bonappetit.com/recipe/roasted-short-ribs-with-cauliflower-and-celery

>>7555253
>Ooohhh!!!! Look at the fat in there...wow that's gonna be greasy
FTFY

>>7555247
Made some last week for a catering, took 4 hours at 325F.

Best thing you can do with them is stick them in a Dutch oven with carrots, onions, garlic, celery, tomato paste, beef stock, red wine, and herbs. Let them cook slowly for a few hours and enjoy with a potato side. It's doesn't get better than the classics.

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Alright sorry to change rules but I didn't see something asian enough to motivate me, nice one with the toasted stuff though. So here is me hacking an emeril recipe, Korean Glaze BBQ short ribs with basmati rice.

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cytube-ubermensch

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Forgot pic

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Got the braising shit ready, in the oven for 2.5 hours at 375

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>>7555603

>peet's coffee

Sear them quickly, then put in a covered pan with wine, beef stock, and whatever "asian" spices/sauces you want and put them in the oven at 350 for as long as possible, I'll usually cook them for 3-4 hours and they just fall off the bone

>>7555731

My hack is that I broil them after wkth a glaze instead of browning them before. Also, I double the citrus to break them down faster because they aren't getting braised for 4 hours.