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Red-Cooked Short Ribs

Red-Cooked Short Ribs
Photo by Becky Luigart-Stayner

Ingredients

  • 4 cups hot cooked short-grain rice
  • 1 (8-ounce) can diced water chestnuts, drained
  • ¾ cup fat-free, less-sodium beef broth
  • 2 pounds boneless beef short ribs, trimmed and cut into 8 equal pieces
  • 1 tablespoon honey
  • 6 tablespoons low-sodium soy sauce
  • ½ cup dry sherry
  • + 9 more ingredients
    • 2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
    • 1 (4-inch) cinnamon stick
    • 1 (8-ounce) can sliced bamboo shoots, drained
    • ¼ teaspoon crushed red pepper
    • 1 tablespoon grated orange rind
    • 4 garlic cloves, minced
    • 2 tablespoons minced peeled fresh ginger
    • 1 cup (1-inch) slices green onions
    • Cooking spray

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef to pan; cook 3 minutes, browning on all sides. Remove beef from pan. Repeat procedure with cooking spray and remaining beef. Add ginger, rind, and garlic to pan; sauté 30 seconds or until fragrant. Stir i...

View full recipe at My Recipes

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