Ingredients
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2-3 (per person) short ribs
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2 cups teriyaki saucesee links for sauce recipes
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1 large bag baby spinach
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1 diced onion
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2 T minced garlic
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3 T olive oilfor saute of the spinach and cauli rice
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1 bag frozen cauliflower rice
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1.5 cups pineapple salsa
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1 cup (optional) chopped, loosely packed cilantro
Directions
Similar to kalbi beef short ribs, this 20-minute meal icon is sure to impress that special someone AND its kid and family-friendly for extremely busy weeknights.
My family is completely addicted to Asian short ribs! Like “need a 12 step program” addiction situation!
Believe me when I tell you that this is a 20 minute to table luxurious tasting short rib recipe. Short ribs arent the sexiest to photograph but the taste is orgasmic! It’s incredibly versatile. Can’t source short ribs in your local area? Well, sub with one of the proteins below in the substitutions section. You really can’t go wrong 
here. This meal will eat like you slaved in the kitchen all day. Your secret is safe with me!
Don’t forget that you can easily adjust the servings on the left side to increase your ingredients for a larger group. More ribs may mean you need to cook in batches which may add 8-10 minutes to the total time but worth the effort to feed a crowd.
What do I need, Kym?
- Pack of short ribs (Sams Club has the best deal) Marinate ribs overnight for optimal flavor
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- 2-3 per person depending on the size of ribs and appetite (usually a fight for any leftovers)
- Marinate overnight for optimal flavor
- Medium-High heat – 5 minutes per side (that’s it!)
- Teriyaki Marinade
- Whole30 – Use this recipe
- Paleo – use this recipe
- Don’t care – pick up your favorite store-bought sauce/marinade
- Big bag of baby spinach
- Large onion
- Pineapple Salsa – Walmart brand with no added sugar is fabulous and cheap
- Bag of frozen Cauliflower Rice or substitute Success Rice for fast prep
- Salt & Pepper
- Minced Garlic (buy the jar or paste option or mince fresh garlic)
- Cilantro (optional)
- Olive oil or avocado oil
Substitutions – Protein
- Salmon
- Chicken thighs or chunks of chicken breasts
- Shrimp
- Barramundi
- Steak Tips
Substitutions – Side Veggies
Dudesters! It doesn’t get any easier to cook a lip-smacking meal at home!
Do you social? Me too!
Make this, take a photo, and on da GRAM – #SanityorLackThereof AND don’t forget to @sanityorlackthereof | Find more from SOLTO on Pinterest and join my crazy wack cookery community Facebook. Glad you came to party!
Steps
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1
Done
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Overnight MarinadePlace the ribs in a large freezer bag. Pour the marinade ensuring that the beef ribs are equally covered in sauce. Place in the fridge overnight for the magic to happen. |
|
2
Done
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Dinner TimePull the ribs out and place the bag on the counter. Get out 3 large pans or skillets. One is for the cauli-rice. One for the sauteed spinach. One for the ribs. Place the frozen cauli-rice bag in the microwave and follow the instructions on the bag. Turn ALL pans to medium heat. Allow a few minutes for them to really heat up. |
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3
Done
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Dice onion and chop cilantro if using. Add 1T of oil to the spinach pan. Add onions and garlic and saute for 3 minutes. Add spinach in batches so that as soon as it reduces in size you add more until the bag is empty. Stir and turn the heat to low. |
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4
Done
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Add 1T of oil to ribs pan. Place each rib in. Salt lightly and pepper the heck out of them! Medium-high heat. Flip them often for the juiciest results. 4 minutes total per side. |
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5
Done
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Pull the rice out of the microwave. Add 1T oil to the pan. Add cauliflower rice, cilantro, and pineapple salsa. Stir to coat. Turn heat to medium-low. |
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6
Done
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Once the beef ribs are done, everything else is done too! Serve with a glass of shiraz or cabernet. Plate both sides with ribs on top. Enjoy you Chef you! |
