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Red-Cooked Short Ribs

Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen
Yield 8 servings (serving size: 1/2 cup rice, 1 rib piece, 1/3 cup mushroom mixture, and 2 tablespoons onions)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.