Short Ribs Loco Moco

The recipe Short Ribs Loco Moco can be made in around 1 hour and 30 minutes. This recipe makes 6 servings with 556 calories, 15g of protein, and 20g of fat each. For $2.9 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Several people really liked this main course. 394 people were impressed by this recipe. Head to the store and pick up vinegar, crimini mushroom, kosher salt, and a few other things to make it today. It is brought to you by Kitchen Confidante. Overall, this recipe earns a great spoonacular score of 91%. Loco for Moco: Blend and Extend Loco Moco, Loco Moco, and Loco Moco are very similar to this recipe.

Servings: 6

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Short RibsThis may be prepared in a slow cooker or in the oven. If using the oven, preheat to 275 degrees. Place an ovenproof casserole, Dutch oven, or heatproof slow cooker insert over medium heat. Add vegetable oil, and heat until it is very hot but not yet smoking. Season short ribs generously with salt and pepper. Add short ribs to the pot, working in batches if necessary (take care not to let the short ribs touch you run the risk of them steaming rather than browning). Cook ribs until browned, about 10 minutes. Do not rush! Remove ribs from casserole, and set aside.Remove excess fat, leaving just about 2-3 Tbsp in the casserole.Add carrots, celery, onion, and garlic to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes. Season with a little salt and pepper. Add the mushrooms and cook a few minutes more.Add flour and tomato paste to the casserole, and stir to combine. Deglaze the pan with the wine; stir with wooden spoon until all browned bits have been scraped from the pan. Simmer, then add beef stock.Return browned ribs to the casserole and add the bay leaf. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven or slow cooker. If using a slow cooker, cook on high setting. Cook until ribs are very tender, about 3 hours.RicePrepare rice. Here is my way to cook rice.Crisp and Spicy Fried OnionsStir the thin onion slices in a bath of buttermilk spiked with tabasco. Let it sit about 30 minutes. Combine flour, cornstarch and salt in a bowl. Heat the peanut oil in a skillet. Working in batches, coat onion rings in the flour mixture and fry. Drain on paper towels.Poached EggsHeat about two inches of water in a large deep sided skillet. Bring to a rolling boil, then lower heat to just a simmer. Stir in vinegar. Crack egg into a small heatproof bowl or ramekin. Lower into the boiling water and let it sit for 3-5 minutes until the white cook and the yolk is enveloped. If your water is not deep enough, you may have to gently spoon simmering water over the egg yolk to help it along. Work in batches. Retrieve egg with a slotted spoon and rest on a plate for a minute or so.AssemblyPlace a bed of rice in a deep dish. Place a short rib on top, along with mushrooms and some sauce. Top with poached egg and crispy onions. Serve immediately.

 

Step by step:

1. Short Ribs

2. This may be prepared in a slow cooker or in the oven. If using the oven, preheat to 275 degrees.

3. Place an ovenproof casserole, Dutch oven, or heatproof slow cooker insert over medium heat.

4. Add vegetable oil, and heat until it is very hot but not yet smoking. Season short ribs generously with salt and pepper.

5. Add short ribs to the pot, working in batches if necessary (take care not to let the short ribs touch you run the risk of them steaming rather than browning). Cook ribs until browned, about 10 minutes. Do not rush!

6. Remove ribs from casserole, and set aside.

7. Remove excess fat, leaving just about 2-3 Tbsp in the casserole.

8. Add carrots, celery, onion, and garlic to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes. Season with a little salt and pepper.

9. Add the mushrooms and cook a few minutes more.

10. Add flour and tomato paste to the casserole, and stir to combine. Deglaze the pan with the wine; stir with wooden spoon until all browned bits have been scraped from the pan. Simmer, then add beef stock.Return browned ribs to the casserole and add the bay leaf. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven or slow cooker. If using a slow cooker, cook on high setting. Cook until ribs are very tender, about 3 hours.Rice

11. Prepare rice. Here is my way to cook rice.Crisp and Spicy Fried Onions

12. Stir the thin onion slices in a bath of buttermilk spiked with tabasco.

13. Let it sit about 30 minutes.

14. Combine flour, cornstarch and salt in a bowl.

15. Heat the peanut oil in a skillet. Working in batches, coat onion rings in the flour mixture and fry.

16. Drain on paper towels.Poached Eggs

17. Heat about two inches of water in a large deep sided skillet. Bring to a rolling boil, then lower heat to just a simmer. Stir in vinegar. Crack egg into a small heatproof bowl or ramekin. Lower into the boiling water and let it sit for 3-5 minutes until the white cook and the yolk is enveloped. If your water is not deep enough, you may have to gently spoon simmering water over the egg yolk to help it along. Work in batches. Retrieve egg with a slotted spoon and rest on a plate for a minute or so.Assembly

18. Place a bed of rice in a deep dish.

19. Place a short rib on top, along with mushrooms and some sauce. Top with poached egg and crispy onions.

20. Serve immediately.

Nutrition Information:

covered percent of daily need