Soy-Braised Short Ribs
By Ming Tsai

Monday, August 9, 2010
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Who doesn't loooove ribs? Today east meets west — and goes south — with my Soy-Braised Short Ribs, a hearty main dish that is a great one-pot meal you can make either in your slow cooker or on your stovetop. I guarantee these ribs will be fall-off-the-bone delicious and will wow your barbecue guests with the flavor of kechap manis.

Serves 4

6 2×3 short ribs (about 4x3x2)
2 tablespoons coarse ground black pepper
Coarse ground sea salt
1 cup all-purpose flour
3 large carrots, peeled, roll cut
4 stalks celery, roll cut
2 yellow onions, 1 inch dice
5 slices of ginger
2 cups red wine
1 cup kechap manis
Water to cover
Rehydrated rice stick noodles, to serve
Canola oil to cook
Kosher salt and freshly ground black pepper to taste

Place a stovetop-safe slow cooker insert over medium-high heat, coated lightly with oil. In a pie plate, combine pepper and flour. Season ribs well and coat with flour. Place short ribs in oil and sear until browned on both sides, about 12-15 minutes. Remove short ribs to a plate and wipe out pan. Add just enough oil to lightly coat and add carrots, celery, onions, and ginger. Season with salt and pepper and sweat until just softened. Deglaze with wine and allow to reduce by 25%. Add kechap manis and short ribs and pour in just enough water to almost cover. Check for flavor and season if necessary. Cook on high setting in slow cooker for 4-5 hours. Serve hot with rice stick noodles.

Ming’s wine suggestion
2004 Kangarilla Road McLaren Vale Shiraz, McLaren Vale, Australia

Flavor: Spicy, dark berry with nuances of dark plum
Aroma: Deeply aromatic, with notes of mulberry followed by black and red berry fruits
Finish: Soft tannins

—Aged in French and American oak
—Made up of grapes from 3 separate locations, each yielding slightly different aromas and flavor profiles, resulting in a complex, multifaceted wine. This is a great match with the Soy-Braised Short Ribs.

ming tsai thumbnail holding lime
Chef Ming Tsai is the host and executive producer of public television series Simply Ming. Each week, Simply Ming brings mouthwatering recipes inspired by the combination of East and West into homes across the nation.

Beef Rib Roast With A Dry Rub of Cumin, Mint, Oregano And Chile By Annie Copps

Monday, April 11, 2011
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beef rib roast with herbs and greens

Yield: 8 servings

A rib roast is everything you want in a cut of beef: It is impressively sized and naturally flavorful, and easy… once you season it and pop it in the oven, it pretty much takes care of itself (leaving plenty of time for side dishes). Perfect for a dinner party.

Quick overview
Hop out of your comfort zone when it comes to making a big roast and try rubbing the outside of it with a sort of North African inspired spice mix. In a small bowl, combine cumin, dried mint, oregano, chile, sugar, and salt. Rub the roast all over with oil, then coat the meat on all sides with spice mix, pressing to help it all stick to the meat. Place the roast in a hot oven and let it go for a good 20 minutes to brown the outside, then lower the heat to 350 and cook another 1 ½ hours or so, until a meat thermometer hits 130 degrees for medium rare. Transfer the roast to a platter and let it rest at least 20 minutes before slicing.

1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds), at room temperature
1 hour, trimmed of all but a thin layer of fat
3 tablespoons cumin
1 tablespoon dried mint
1 tablespoon dried oregano
2 teaspoons dried chile (arbol works well)
1 tablespoon sugar
1 tablespoon kosher or sea salt
2 tablespoons extra-virgin olive oil

Preheat oven to 450°F with rack in middle.

In a small bowl, combine cumin, mint, oregano, chile, sugar, and salt. Rub roast all over with oil. Coat meat on all sides with spice mix, pressing to help them adhere.

Roast on a rack in a roasting pan 20 minutes.

Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more.

Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).

(Courtesy: Yankee Magazine)
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

A Tip For Meat Lovers
By Lidia Bastianich

Monday, November 8, 2010
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beef in suace

Calling all meat lovers! Create a no-mess main course while the soup is perking. I use this recipe all the time. I often add cuts of meat to a big pot of soup I'm cooking. Not only does it add flavor, but when it is done, I remove it and serve it as a second course.

In fact if your pot is big enough, you should be able to drop in a pound or more of meat, like a piece of flat iron beef or chuck. Country style ribs and sausages are also delicious this way.

Simply wash the meat well in hot water before you add it to the pot and continue cooking.

Remove the meat, keep it warm until ready to serve, then slice, and serve alongside the soup.

Sprinkle with some salt.

Booma's Revenge Chili
By Annie Copps

Tuesday, September 14, 2010
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I am crazy for chili and make it in a variety of ways, but this recipe comes from a prize-winning chili maker and it'll be a winner for you, too. At Yankee magazine we come across a lot of great home cooks and we write about them in the column "best cook in town." This recipe is from Jerry Bouma, a home cook who competes and wins in chili competitions—it's a tamed down version of the competition recipe, which is too hot for us mortals and of course he'd never part with his prize-winning secret.

3 pounds lean ground beef
1-1/2 tablespoons vegetable oil
1 medium red pepper, diced
1 medium onion, diced
4 large garlic cloves, minced
3 serrano (medium spicy) chiles, minced
1 10-1/2-ounce can double-strength beef stock (or 2-1/2 cups beef stock boiled down to 1-1/4 cups)
6 tablespoons chili powder
3 tablespoons cumin
1/4 teaspoon dry oregano
1/2 teaspoon black pepper
1 teaspoon sugar
1 28-ounce can petite diced tomatoes
1 6-ounce can tomato paste
1 19-ounce can red kidney beans, rinsed and drained (optional)

In a large (7-quart) heavy-bottomed pot over medium-low heat, cook ground beef, breaking it up with a potato masher until it's fully cooked. Then drain and discard most of the rendered fat.

In a separate medium-size saute pan over medium heat, add oil and cook red pepper, onion, garlic, and chiles just until they begin to soften, about 5 minutes.

Add cooked vegetable mixture, beef stock, spices, sugar, and diced tomatoes to the big pot and simmer 1 hour.

Add tomato paste; stir well and cook another half-hour, stirring occasionally. If you're using beans, stir them in 10 minutes before serving.

(Courtesy: Yankee Magazine)

annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Why 'Pink Slime' Isn't That Different From Other Meat

By Eliza Barclay   |   Wednesday, March 28, 2012
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Caramelized Onion Cheeseburgers

By Susie Middleton   |   Friday, February 24, 2012
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onion burger

Burgers just got better with the addition of tender sweet onions, melted cheese, and tangy lemon-Dijon mayonnaise.

Serves 4


2 Tbs. extra-virgin olive oil; more as needed.
1 large sweet onion, thinly sliced (about 2 cups)
Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1 Tbs. Dijon mustard
1-1/2 tsp. fresh lemon juice
1 tsp. finely chopped fresh rosemary
1 small clove garlic, minced
1-1/2 lb. 85%-lean ground beef
4 slices Comté or Gruyère cheese
4 good-quality hamburger buns or rolls, split.
12 fresh arugula leaves.


Prepare a medium-high gas or charcoal grill fire. Alternatively, position an oven rack 5 to 6 inches from the broiler and heat the broiler to high. Line the bottom of a broiler pan with foil and lightly oil the perforated part of the pan.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the onion, 1/4 tsp. salt, and 1/8 tsp. pepper; reduce the heat to medium low and cook, stirring occasionally, until deeply golden brown and tender, 15 to 18 minutes.

Combine the mayonnaise, Dijon, lemon juice, rosemary, and garlic in a small bowl. Season to taste with salt and pepper and set aside.

In a medium bowl, gently combine the beef with 1/4 tsp. salt and 1/8 tsp. pepper. Form the beef into 4 patties (3-1/2 inches in diameter) and make a deep depression in the center of each patty so the burgers keep their shape during cooking. Lightly sprinkle the patties with 3/4 tsp. salt and 1/2 tsp. pepper. Grill or broil them on the prepared pan for about 4 minutes per side for medium, or until desired doneness. Top each burger with 1 slice of the cheese and grill or broil until melted, 30 to 60 seconds.

Toast the buns on the grill or under the broiler until golden, 30 to 60 seconds. Serve the burgers on the toasted buns with the caramelized onions, mayonnaise, and arugula.

Serving suggestions

Grilled veggies are the perfect side. Try a simple Grilled Eggplant.

Nutrition information (per serving):

Calories (kcal): 740; Fat (g): 50; Fat Calories (kcal): 450; Saturated Fat (g): 16; Protein (g): 43; Monounsaturated Fat (g): 20; Carbohydrates (g): 27; Polyunsaturated Fat (g): 10; Sodium (mg): 930; Cholesterol (mg): 140; Fiber (g): 2;

Susie Middleton is editor at large for Fine Cooking magazine.

About the Authors
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue


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