Ginger Short Ribs

Submitted by Barb G.

"These ribs and juices are good served with hot cooked jasmine rice."

 

• Ready In: 3hrs 20mins
• Ingredients: 7
• Serves: 4-5

ingredients

• 6 ounces fresh ginger, about
• 4 lbs lean short rib of beef, fat trimmed,cut into 3 to 4 inch pieces
• 2 cups finely chopped onions
• 1 cup finely chopped pineapple, fresh or 1 cup canned unsweetened pineapple, drained
• 1⁄3 cup soy sauce, about
• 1⁄4 cup thinly sliced fresh mint leaves
• mint sprig

directions

1. Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to3 inches long (you should have 1 1/3 cups).
2. Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.
3. Evenly distribute ginger, onions, and pineapple over and around meat.
4. Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil.
5. Bake in a 375 degree oven until meat is tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and if necessary, add water to bring liquid level up to 3/4 inch.
6. Uncover ribs and bake until browned, about, 10 minutes.
7. Skim fat from juices and discard.
8. Scatter sliced mint over meat; garnish with mint sprigs.
9. Add more soy sauce to taste.

Reviews

[Aspiring Chef Rita]

I had never prepared short ribs until this year so I am always looking for a new way to cook them. Unfortunately this didn't do it for us. While the ribs were very tender we thought the gravy that it made was very bland. Wouldn't make this again.

 

[chia2160]

this was delicous and so easy to make. i halved the recipe and cooked it in an oval ceramic dish at 375 for 1 1/2 hrs, then lowered the heat to 325. the ribs were tender and we didn't even need a knife to cut them. i served them with stir fried noodles, and leftovers were even better the next day served over rice. i'll definitely make this again.

 

[Hey Jude]

These are falling off the bone, tender and delicious ribs. They're like a taste of Polynesia in the middle of our cold, snowy Midwestern winter!I used two, 1-inch knobs of ginger, shredded, and followed the rest of the recipe as written with the addition of a clove of garlic, minced, added with the onion. This was an easy to put together, wonderful Sunday dinner that I served with steamed rice and pea pods. Thanks Barb, we'll be doing this again...I may try it in the crock pot next time.