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    You are in: Home / Recipes / Asian Short Ribs With Carrots and Rice Recipe
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    Asian Short Ribs With Carrots and Rice

    Asian Short Ribs With Carrots and Rice. Photo by Diana #2

    1/3 Photos of Asian Short Ribs With Carrots and Rice

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    35 mins

    1 hr 45 mins

    Mikekey's Note:

    Tasty, tender meat in Asian sauce. I suppose stew meat could be used if short ribs are not available.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large Dutch oven heat 1 tbls. of the oil over medium heat. Add the onion and garlic; sauté until soft, about 10 minutes. Remove the onions from the pan and heat the remaining oil. Brown the beef in 2 batches; remove from pan.
    2. 2
      Put the onions back into pan and add tomatoes, sherry, plum and hoisin sauces, the salt, pepper, and hot pepper flakes. Simmer the sauce for 10 minutes. Add the beef, cover and simmer 1 hour, stirring occasionally. Uncover and continue cooking 30 minutes.
    3. 3
      While short ribs are cooking, prepare the carrots. Bring a pan of water to boil, add the carrots and cook 5 minutes. Drain and rinse with cold water to stop the cooking.
    4. 4
      Add the carrots to the meat and continue to cook 15 minutes. Sprinkle with sesame seeds and serve meat and sauce over the hot rice.

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    Ratings & Reviews:

    • on December 27, 2011

      55

      I loved this recipe! Anything with short ribs is great! I added more red pepper flakes just because we like it HOT in Texas ! Made for Football Pool 2011

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2010

      45

      This is a very nice and easy meal to prepare. Even though it's 2-1/2 hours cooking time, the prep is quick, and needs very little monitoring while it's cooking. Right up my alley. :) Despite the amount of seasonings in it, for our tastes, I'll increase them next time. We don't drink, so I don't have sherry in the house. According to Zaar, you can substitute it with beef broth...which I did, and I think it was fine. However, I don't know how differently this changed the taste, not having anything to compare it with. I chose to serve this over egg noodles, as we've had rice quite often lately. Made a nice change. Thanks Mikekey. Such an easy recipe deserves a spot in my 'favourites'. Ooops! Forgot to mention that I used Top Sirloin Beef. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2008

      55

      This was fantastic and full of flavor! I could not find short ribs at any of the grocery stores this week so I opted for the stew meat option and it worked beautifully. Since I am the only stew lover I also cut the recipe in half. I used an 8 oz can of tomato sauce instead of idced tomatoes and 1 t. dark soy sauce instead of the salt. This has just a wonderful look and as I said before the taste is spectacular.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Asian Short Ribs With Carrots and Rice

    Serving Size: 1 (486 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1017.5
     
    Calories from Fat 667
    65%
    Total Fat 74.1 g
    114%
    Saturated Fat 30.3 g
    151%
    Cholesterol 143.8 mg
    47%
    Sodium 469.5 mg
    19%
    Total Carbohydrate 44.0 g
    14%
    Dietary Fiber 2.6 g
    10%
    Sugars 6.0 g
    24%
    Protein 31.0 g
    62%

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