Red-Cooked Short Ribs

Well I think D liked this more than me. I wasn't overwhelmed with the sauce, it wasn't red, and there wasn't a strong flavor. On the plus side, the meat was tender. D thought it needed more salt. I also wanted a spice vs. sweet.

We had with broccoli.

Red-Cooked Short Ribs

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)

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

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.

CALORIES 331 (26% from fat); FAT 9.4g (sat 3.9g,mono 4g,poly 0.4g); IRON 3.8mg; CHOLESTEROL 46mg; CALCIUM 26mg; CARBOHYDRATE 40.1g; SODIUM 370mg; PROTEIN 19.8g; FIBER 2.7g

Cooking Light, JANUARY 2008