Ingredients with Measurements:
- 2 lbs beef short ribs (tadyang ng baka)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 cup vegetable oil
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp water
- 2 tbsp sesame seeds, toasted
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Wire rack
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine 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. Heat vegetable oil in a large skillet over medium-high heat.
5. Add the short ribs to the skillet and cook for 3-4 minutes on each side until golden brown.
6. Transfer the short ribs to a wire rack set on a baking sheet.
7. Bake in the preheated oven for 30-35 minutes until crispy and cooked through.
8. In a small saucepan, whisk together soy sauce, sesame oil, honey, and rice vinegar.
9. In a separate bowl, mix cornstarch and water until smooth.
10. Add the cornstarch mixture to the saucepan and bring to a boil, stirring constantly until the sauce thickens.
11. Remove the saucepan from heat and stir in toasted sesame seeds.
12. Serve the crispy tadyang ng baka with the sesame-soy sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 610
- Fat: 38g
- Carbohydrates: 29g
- Protein: 37g
Substitutions for ingredients:
- Beef short ribs can be substituted with pork spare ribs or chicken wings.
- Rice vinegar can be substituted with apple cider vinegar.
Variations:
- Add chopped scallions or cilantro to the sesame-soy sauce for extra flavor.
- Use a different spice blend for the flour mixture, such as Cajun seasoning or Italian seasoning.
Tips and tricks:
- Make sure to shake off any excess flour before frying the short ribs to prevent clumping.
- Use a wire rack to allow the short ribs to cool and remain crispy.
- Toast sesame seeds in a dry skillet over medium heat until golden brown.
Storage instructions:
- Store leftover short ribs and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Place the short ribs on a baking sheet and bake for 10-15 minutes until heated through.
- Heat the sesame-soy sauce in a small saucepan over low heat until warm.
Presentation ideas:
- Serve the short ribs on a platter with the sesame-soy sauce in a small bowl on the side.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Garlic fried rice
- Asian slaw
Troubleshooting advice:
- If the short ribs are not crispy enough, increase the oven temperature or bake for a longer time.
- If the sesame-soy sauce is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure to cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Tadyang ng baka is a popular Filipino dish made with beef short ribs.
- Sesame-soy sauce is a common condiment in Asian cuisine.
Flavor profiles:
- Savory, salty, sweet, and nutty
Serving suggestions:
- Serve as a main dish for dinner or as an appetizer for a party.
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Region: Philippine