Becky Luigart-Stayner; Cindy Barr; Sabrina Bone; Kathleen Kanen
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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Onecentinvegas's Review

August 17, 2012
Very, very good. Husband raved and ate 3 helpings. This was easy to put together and could be dumped into a slow cooker. I steamed some carrots and snow peas right before serving and poured the meat and sauce over them. YUM!

MHnNJ1's Review

February 26, 2012

JenniferM's Review

December 05, 2011
I made this last night for company and it was excellent. The flavor was wonderful and the short ribs came out very tender. I will definitely make this again (even kids liked it!).

Metivier4's Review

September 03, 2011
We've made this recipe several times and it's been absolutely outstanding each time! The flavor is rich and if you get lean meat, it is not very fatty.