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November 2018

Rice Recipes

Healthy Snacks Recipes

Red Lentil Soup

Red Lentil Soup Recipe
3 tb Ghee 1 md Onion, chopped 12 ea Peppercorns 4 ea Bay leaves, crumbled 3 3/4 c Vegetable sto...

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Oriental Short Rib Barbecue Recipe

Oriental Short Rib Barbecue recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Oriental Short Rib Barbecue recipe  PDF


2/3 c Green onions, thinly
sliced 1 1/2 tb Toasted sesame seeds,
crushed 1 c Each soy sauce and water
1 tb Each minced garlic and
grated fresh ginger 1/4 c Dark roasted sesame oil
2 1/2 tb Brown sugar, packed
1/2 ts Red pepper, ground
1/8 ts Red pepper pods, crushed
4 Ibs beef short ribs,
well trimmed Combine green onions, soy sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger, red pepper and red pepper pods. Place short ribs in a plastic bag add marinade, turning to coat. Close bag securely, and marinate in refrigerator 4 6 hours (or overnight, if desired), turning occasionally. Remove ribs from marinade reserve marinade. Place ribs on grid over medium coals, cover. Grill 10 12 minutes, turning once and brushing with marinade before serving. Makes 12 servings. Short ribs can be ordered from retailers. They are cut 3/8 to 1/2 inch thick. Each has three cross cut rib bones. From the files of Al Rice, North Pole Alaska. Feb 1994

Oriental Short Rib Barbecue recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
257 people have voted
Last Reviewed on 2018-11-21



Wednesday, Nov 21 2018 Download & Print Oriental Short Rib Barbecue recipe  PDF   Rice recipes RSS   Thumsb up

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1 c Soft butter 1/4 c Finely chopped parsley 2 Shallots, finely chopped 1 Clove garlic, finely chopped 2 tb Brandy 32 Canned French snails 32 Snail shells 1. Preheat the oven to 350 deg. F. 2. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. 3. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. From The New York Times Inter...

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