Ingredients with Measurements:
- 2 lbs beef short ribs (tadyang ng baka)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 cup honey
- 1/4 cup dijon mustard
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Baking sheet
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat the deep fryer or pot of oil to 375°F.
2. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and paprika.
3. Dredge the beef short ribs in the flour mixture, shaking off any excess.
4. Fry the short ribs in batches for 5-7 minutes or until golden brown and crispy. Drain on a baking sheet lined with paper towels.
5. In another mixing bowl, whisk together the honey, dijon mustard, soy sauce, rice vinegar, sesame oil, cornstarch, and water.
6. Heat the honey-mustard glaze in a saucepan over medium heat until it thickens, stirring constantly.
7. Brush the glaze over the crispy short ribs and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Preheat the deep fryer or pot of oil to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 520
- Fat: 22g
- Carbohydrates: 47g
- Protein: 35g
- Sodium: 1170mg
- Sugar: 38g
Substitutions for ingredients:
- You can use chicken or pork ribs instead of beef short ribs.
- You can use corn flour or rice flour instead of all-purpose flour.
- You can use maple syrup or agave nectar instead of honey.
- You can use whole grain mustard or yellow mustard instead of dijon mustard.
- You can use apple cider vinegar or white wine vinegar instead of rice vinegar.
- You can use vegetable or canola oil instead of sesame oil.
Variations:
- You can add chopped scallions or sesame seeds as a garnish.
- You can add a pinch of cayenne pepper or chili flakes to the flour mixture for a spicy kick.
- You can add grated ginger or minced garlic to the honey-mustard glaze for extra flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy results.
- Drain the short ribs on a baking sheet lined with paper towels to remove excess oil.
- Brush the glaze on the short ribs while they are still hot for better absorption.
- You can make the glaze ahead of time and reheat it before serving.
Storage instructions:
- Store leftover short ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the short ribs in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the short ribs on a platter with the glaze drizzled over them.
- Garnish with chopped scallions or sesame seeds for added color and texture.
Garnishes:
- Chopped scallions
- Sesame seeds
Pairings:
- Steamed rice
- Stir-fried vegetables
- Kimchi
Suggested side dishes:
- Garlic mashed potatoes
- Roasted root vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the short ribs are not crispy enough, increase the frying time or temperature.
- If the glaze is too thick, add more water or vinegar to thin it out.
Food safety advice:
- Make sure the short ribs are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Use a meat thermometer to check the temperature.
Food history:
- Tadyang ng baka is a popular Filipino dish made with beef short ribs.
- Honey-mustard glaze is a classic sauce that originated in Europe.
Flavor profiles:
- The short ribs are crispy and savory, while the honey-mustard glaze is sweet and tangy.
Serving suggestions:
- Serve the short ribs as an appetizer or main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Filipino