Cover the ribs with cold water, refrigerate, and
uice, teriyaki sauce and short ribs. Swirl around a few times
Wash the ribs, removing any stray bits of
esame seeds.
Place the ribs in a large bowl, and
Rub kiwi halves over both sides of the short ribs. Pile ribs into a resealable plastic bag and refrigerate, 8 hours to overnight.
Combine chili powder, sugar, salt, pepper, garlic powder, and cayenne in a bowl for the dry rub. Mix well.
Lay short ribs on a baking sheet lined with aluminum foil. Sprinkle the dry rub all over the ribs.
Preheat a grill for medium heat. Cook short ribs, turning a few times, until deeply caramelized with dark grill marks, 2 to 3 minutes per side.
Pour soy sauce, water, and vinegar into a large, non-metallic bowl. Whisk in brown sugar, white sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Refrigerate 7 to 12 hours; the longer, the better.
Preheat an outdoor grill for medium-high heat.
Remove ribs from the marinade, shake off excess, and discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
Arrange short ribs in 3-quart casserole.
Add just enough hot broth to cover ribs.
Add onion.
Cover with casserole lid and cook on high 10 minutes.
Rearrange ribs.
Cook on medium 35 to 45 minutes.
00b0F.
Season half the beef with salt and pepper, and
d salt and pepper. Place ribs in slow cooker. Pour sauce
Place the chuck roast in a very large
10 qt pan, combine beef chuck, broth, 2 1/2 qts
unction. Melt butter and cook beef chuck cubes in batches until browned
200 degrees C).
Place beef chuck steak on a work surface
Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
Cook on Low for 7 to 8 hours.
bowl; spread mixture over beef chuck roast. Transfer roast to a
Combine beef chuck, chorizo, garlic, vinegar, and soy
our tomato juice marinade over beef chuck roast.
Refrigerate for at
Heat oven to 300\u00b0.
Arrange ribs on broiling pan lined with foil.
Combine remaining ingredients for glaze.
Brush ribs with a thin coat of glaze and place in oven.
Brush frequently and generously for 1 hour.
Ribs will be medium cooked.
Continue cooking and basting for well cooked ribs.
Mix beef chuck, beef broth, onion, red wine vinegar,
Cut beef chuck into 2-inch pieces.