Red-Cooked Short Ribs

Red-Cooked Short Ribs Recipe
Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen
Red cooking refers to a Chinese technique of braising meat in a soy sauce and sherry mixture. The "red" comes from the color soy sauce acquires after long cooking. Steamed rice and green onions are classic accompaniments.

Yield:

8 servings (serving size: 1/2 cup rice, 1 rib piece, 1/3 cup mushroom mixture, and 2 tablespoons onions)

Recipe from

Nutritional Information

Calories 331
Caloriesfromfat 26 %
Fat 9.4 g
Satfat 3.9 g
Monofat 4 g
Polyfat 0.4 g
Protein 19.8 g
Carbohydrate 40.1 g
Fiber 2.7 g
Cholesterol 46 mg
Iron 3.8 mg
Sodium 370 mg
Calcium 26 mg

Ingredients

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

Preparation

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 in sherry, scraping pan to loosen browned bits. Add mushrooms; cook 3 minutes or until tender, stirring frequently. Add beef, broth, and next 5 ingredients (through cinnamon); bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until beef is very tender. Stir in water chestnuts; cook for 5 minutes. Discard cinnamon. Serve over rice; sprinkle with onions.

Note:

Mark Scarbrough,

January 2008
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