Red-Cooked Short Ribs

Submitted by Little Suzy Homemak

"This is from Cooking Light Feb 2008. YUMMY!"

 

• Ready In: 2hrs 50mins
• Ingredients: 15
• 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.