Red-Cooked Short Ribs

This is from Cooking Light Feb 2008. YUMMY!

• Ready In: 2 hrs 50 mins
• Serves: 8

Ingredients

• 2  lbs boneless beef short ribs, trimmed and cut into 8 equal pieces
• 2  tablespoons fresh ginger, peeled and minced
• 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 low-sodium beef broth
• 6  tablespoons low sodium soy sauce
• 1  tablespoon honey
• 1⁄4 teaspoon crushed red pepper flakes
• 8  ounces  canned sliced bamboo shoots, drained
• 1  cinnamon stick (4-inch)
• 8  ounces  canned water chestnuts, drained and diced
• 4  cups  hot cooked short-grain rice
• 1  cup  sliced green onion (1-inch)

Directions

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; saute 30 seconds or until fragrant.
3. Stir in sherry, scraping pan to loosen browned bits.
4. Add mushrooms; cook 3 minutes or until tender, stirring frequently.
5. Add beef, broth, and next 5 ingredients (through cinnamon); bring to a simmer.
6. Cover, reduce heat, and simmer 2 1/2 hours or until beef is very tender.
7. Stir in water chestnuts; cook for 5 minutes.
8. Discard cinnamon.
9. Serve over rice; sprinkle with onions.