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GCC Simple Cooking – “Oven Baked Beef Short Ribs with Red Wine 紅酒烤牛仔骨”

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Super Easy Christmas Menu, Red Wine with Beef Short Ribs. Perfect for your holiday gatherings whether online or safely together, learn quick and healthy, nutritional tips for your holiday cooking.


营养、健康、易上手—跟我们学简单快手菜【紅酒牛仔骨】,将是你圣诞节聚餐的不二选择。


 

 


Live with Chef Yang on Zoom

Join us as we take students exploring new healthy recipes that you can make at home with simple instructions and exciting ingredients.
歡迎加入我們,和楊導師共同來烹煮簡易且健康的佳餚。

When: Wednesday, December 16, 2020 2:30 PM

2020年12月16日(星期三)

Time: 2:30 PM EST

下午2時半

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牛仔骨要大塊,要先處理過,處理的時候先加冰水, 然後倒料酒、花椒顆粒、蔥、生薑切片,水蓋住牛仔骨,泡兩個小時,在一個小時的時候,要把血水倒掉,重新泡的時候只要清水就好了。泡了兩小時以後, 拿出來晾乾。

When grocery shopping, choose the thick short ribs if possible. Trim the excess fat, wash the meat, and put in a bucket of ice water with cooking wine, Chinese chili pepper, scallions and sliced ginger.   The water need to cover ribs and soak for two hours.  At the one hour mark, empty the dirty water and refill with fresh water.  Continue soaking for another hour, then take the ribs out and pat them dry.

主要材料是牛仔骨,然後其他材料:

紅蔥頭(整顆下去就可以了不必切開)、普通麵粉、迷迭香、百里香、紅酒、牛骨湯(若家裡沒有牛骨湯,只要任何高湯都可以)、生抽(不管用哪一種牌子都可以)、橄欖油(我用的是奶油果油-特別提醒:一定要用能耐高溫的油)、番茄醬(用厚一點的番茄醬泥)

The main ingredient in the dish is beef short ribs.

The rest are:

Shallots (whole, no cutting needed), All purpose flour , Rosemary, Thyme, Red wine, Beef  stock (Any other stock will do if no beef available), Light soy sauce (any brand is fine), Olive Oil (I use avocado oil here – though be sure to use an oil that can withstand high heat), Tomato paste 

第一步:”煎”

因為等一下鍋要直接放進烤箱,所以家裡如果有鑄鐵的鍋,可以放烤箱進去烤的最好,如果沒有的話,用康寧的砂鍋也可以,因為放進去烤的時候,要把蓋子蓋上,所以這個耐高溫的也可以。

After drying the ribs, the first step is to “Fry” them. 

We recommend using a cast iron skillet for this step as they will be moved to the oven later. Otherwise, Corningware with a glass lid or any other oven/stove top proof pan is fine too. 

先放鍋燒熱,牛仔骨用麵粉(每面都要裹上)。麵粉的作用第一是使牛排烤起來很嫩,第二個牛仔骨放下去的時候,油不會噴出來。

Heat the oil in the pan, and coat the ribs with flour on both sides to make the ribs tender and avoid the oil splashing when adding them to the hot pan.

全部裹好後(把多餘的麵粉抖掉),油稍為多放一點,煎的時候要改成中高火。

After all the ribs have been coated, shake off the excess flour, add a bit more oil, and turn the heat to medium high to fry the ribs.

用普通麵粉(高筋、中筋或低筋)都可以但是不能用澱粉,澱粉會沾鍋。

Any flour will work for coating (bread, all purpose, cake) but definitely no starch (potato, rice, etc), since starches will make the food stick to the pan.

煮肉的時候一個小竅門,就是無論煮紅燒肉或是紅燒排骨,先用冷水泡(就用影片開始時的調料:料酒、花椒粒、蔥、生薑的方式)。把血水泡出來,這樣肉會特別嫩。

One trick when cooking meats (no matter if it’s pork/beef rib/steak) always soak them first in a combination of ice water, cooking wine, Chinese chili, scallion and ginger to drain the blood out from the meats to make meat more tender。

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牛仔骨要煎出到兩面都是金黃色。改成小火。把煎好的牛仔骨放在一個容器裡,把紅蔥頭放進去,火要改成低火(low),把紅蔥頭炒出香味(因為要烤兩個小時,所以紅蔥頭不需要切開,整個放進去就可以)。

Fry the coated ribs until the golden brown on both sides. Turn the fire to low.  Put the cooked ribs in a separate container.  Fry all the shallots in this low heat until fragrant.  (No need to cut any of the shallots because they will be baked for 2 hours later)

生薑切大片即可,也放進去。

Slice the ginger into large pieces and add them to the pot with the shallots.

蔥段也放進去,一定要炒出香味。

Add the scallions to the pan and sauté until fragrant.

炒出香味以後,再加入番茄醬泥,(因為一般蕃茄醬,水份太多的話,牛仔骨也會水太多),番茄醬泥放入以後也要改成小火炒(注意:一定要小火,以免沾鍋)

Add the tomato paste (not Ketchup as that will make it too watery).  Be sure to keep the heat low to avoid anything sticking to the pan.

加入白胡椒粉(根據自己的口味)

黑胡椒粉可以多加一點(因為不辣)。

白胡椒粉有辣味,可是可以提鮮。

Add white pepper (according to your taste), then also black pepper (can be more because it is not spicy).

White pepper can have a spicy taste but it can improve the total taste.

炒得差不的時候,改成中高火,倒入生抽,目前都沒用到塩,因為番茄醬泥本身已有鹹味。

When the mixture is well blended, increase the heat to medium-high, and add the light soy sauce.  You may have noticed that we haven’t used any salt thus far because the tomato paste itself contains salt already.

改成大火炒,加入紅酒,(為什麼要大火,因為紅酒下去會把香氣逼出來,半瓶紅酒差不多)。 紅酒是甜的,所以也不需要加糖,就可以聞到很香的香味。

Turn the heat to high and add half the bottle of red wine (the high temperature will bring out the aroma of the wine).  Since the red wine has a sweetness to it, there is no need to add any sugar.

番茄醬冒泡泡的時候,把牛仔骨放下去炒勻,讓每片牛仔骨都能夠裹上。

When the mixture is bubbling, add the ribs back into the mixture.  Stir well to make sure all the ribs are coated.

最後我們倒入牛骨湯,牛骨湯的份量要蓋過牛仔骨(如果家裡有其他的高湯也可以)。

Finally, pour in the beef stock (any flavor will do if no beef stock at home), making sure it covers all the ribs.

用把烤箱預熱到華氏350度。醬汁燒開的時候,加入百里香、迷迭香後再燒開,熄火以後蓋上蓋子,放進烤箱,烤兩個小時就是成品。

Preheat the oven to 350 Fahrenheit.  When the mixture is boiling, add the thyme and rosemary, and bring to a boil again.  Turn off the heat, cover with a lid, put the pot in the oven and bake for two hours.

經過兩個小時以後,牛小排已經烤好了,顏色很漂亮,一股濃濃的香味!

After two hours, the ribs will be baked with a beautiful color and a delicious aroma that will fill your kitchen.


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Glow Community Center
Phone:
718-359-1888
Email:
contact@glownyc.org
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