Braised beef short ribs with ginger-soy glaze
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef short ribs |
| 5 | eaches | Star anise -- whole |
| ¼ | cup | Shao xing |
| 1 | ounce | Ginger, fresh -- sliced |
| Thin | ||
| 6 | eaches | Garlic clove, med -- peeled |
| 3 | tablespoons | Soy sauce |
| ½ | ounce | Rock sugar |
| Salt | ||
| 2 | eaches | Scallion, med -- sliced |
| Crossw | ||
Directions
Bring 1-½ quarts water to boil in a saucepan. Add ribs, anise, shao xing, ginger, and garlic; sover and simmer 1-½ hours. Add soy sauce, sugar and ½ tablespoon salt; partially cover and simmer until the meat is tender, about one hour longer. Remove meat; cover and keep warm. Simmer sauce until it reduces to a thin syrup, about five minutes. Return ribs to the saucepan; toss to coat. Garnish individual portions with scallions and serve. --- Monsoon Restaurant San Francisco, CA per COOK's magazine Courtesy of Shareware RECIPE CLIPPER 1⅕
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