Marco polo short ribs
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef short ribs |
| 1 | Large tomato -- chopped | |
| 1 | cup | Beef bouillon |
| ¼ | cup | Burgundy wine |
| 1 | tablespoon | Minced onions |
| 2 | tablespoons | Horseradish |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Ground ginger |
| 2 | tablespoons | Cornstarch |
| Date: | ||
Directions
In large skillet or slow-cooking pot with browning unit, brown short ribs; drain off fat. In slow-cooking pot, combine meat with remaining ingredients except cornstarch. Cover and cook on low for 6 to 8 hours.
Turn control to high. Remove meat from pot. Skim excess fat off top of meat broth. Dissolve cornstarch in small amount of cold water; stir into meat juices in pot. Cook on high for 15 to 20 minutes or until slightly thickened. Serve over meat.
Recipe By :
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