Chinese-Style Beef Short Ribs
(Shared recipe submitted by June.)
June writes: "This recipe has been with me for quite a few years. It has actually become one of my trademarks. Thought I would share it with you and our friends. You have to try this. Don't let the name fool you. Sounds like a lot of work, it's really not, but boy is it delicious. You will end up refining it to your taste after a couple of times. I make it for my husband and myself and freeze portions for those quick nights. Enjoy."
- 4 to 6 pounds beef short ribs, lean if possible
- 1 cup soy sauce
- 1/2 cup brown sugar, packed
- 1 cup ketchup
- 2 tablespoons garlic salt
- 1 can beef broth
- 1 can water (use empty beef broth can to measure)
- 5 carrots, cut
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cups sliced mushrooms
- 1 small can water chestnuts, drained
- 1 bag small egg noodles
- 1 cup Chardonnay
- 1 cup flour plus water to make paste
- Parsley sprigs for garnish
Preheat oven to 350° F. Place ribs into a cooking bag with the next 6 ingredients. Cook in oven for about 2 hours. Reduce temperature to 325° and cook for another 2 hours. Take beef ribs out of bag (the meat should fall off the bone), shred the beef, removing all fat; set aside.
Place the carrots, onions, peppers, mushrooms and water chestnuts into a Dutch oven with the juice from the meat and cook until just about tender. Place shredded beef into the Dutch oven and let simmer over low heat, covered.
Meanwhile, cook and drain the egg noodles. Take mixture of meat and vegetables and add the Chardonnay. Stir the flour/water paste into mixture to thicken sauce. Serve over noodles with a sprig of parsley and garlic bread.
About June: June's e-mail address is firstname.lastname@example.org.
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