Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chinese-Style Red Cooked Short Ribs
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- #91847
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
3 pounds beef short ribs
1/3 cup all-purpose flour, about
2 tablespoons vegetable oil
1/3 cup soy sauce
1 tablespoon sugar
1 clove garlic, pressed
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
directions
Coat ribs thoroughly with flour; reserve flour. Brown ribs slowly on all sides in hot oil in Dutch oven or large saucepan; drain off excess fat.
Combine soy sauce, sugar, garlic, ginger, cloves and 1-1/4 cups water; pour over ribs. Cover and simmer 2 hours, or until ribs are tender, turning ribs over occasionally.
Meanwhile, blend 1/4 cup reserved flour and 1/2 cup water. Remove ribs to serving platter; keep warm.
Pour pan drippings into large measuring cup; skim off fat. Add enough water to measure 2-1/2 cups; return to pan and bring to boil.
Gradually stir in flour mixture. Cook and stir until thickened; serve with ribs.
added by
glewis
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 9, 2009
Fantastic! The Asian flavor in this really added a nice element. The recipe says to add 1-1/4 cups of water but just add as much as you need to fill the pan so the short ribs are mostly submerged (not fully covered - about 3/4ths submerged)