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Braised Short Ribs

This Braised Short Ribs dish is great as a family dinner because most of the cooking time is unattended.  So you can spend your time with family or entertaining guest

Posted By: Sid Alapai
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Prep Time: 10 | Cook Time: 45 | Ready In: 55
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US Metric

3-4 lbs. boneless beef short ribs (or 5 lbs. of bone-in), cut into 3" pieces
1 tablespoon garlic salt
Fresh ground black pepper
1 cup low-sodium Aloha shoyu
¼ cup rice wine vinegar (unseasoned)
3 tablespoons mirin
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
2 lemongrass stalks, halved and smashed
Handful of dried shiitake mushrooms
¼ cup light brown sugar
2 tablespoons fish sauce
4-5 cups tap water
3-4 cups of pearl onions or shallots, peeled and left whole
Thinly sliced green onion or cilantro for garnish

Cooking Process:

Trim most of the fat from the beef and season with garlic salt and pepper.  Heat a large pan on medium-high heat and brown the meat on all sides.  Place meat in a crockpot or other large pot with a cover.  In a bowl, mix the shoyu, vinegar, mirin, garlic, ginger, lemongrass, shiitake mushrooms, brown sugar, fish sauce, and water.  Pour mixture over the meat (liquid should just cover the meat).  Simmer gently until meat is tender (crockpot method can be left on high for 4-5 hours or on low for 7-8 hours).  Remove meat from the braising liquid, transfer the liquid to a medium sauce pot, and bring to a boil.  Add the onion and briskly boil the sauce until onion is very soft, and the liquid is reduced by half.  Pour the sauce back over the meat.

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Reviewed on: Jul 11, 2014 By
This recipe was pretty awhsome