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Family Cookbook
recipes
Ginger Short Ribs
source Sunset magazine Fall 2004
Serve with saffron rice...

Required Ingredients

OunceFresh ginger
PoundLean Beef Short Ribs (cut by butcher into 3-4 inch pieces)
CupChopped Onions
CupChopped fresh pineapple
CupSoy sauce
¼CupFresh Mint leaves, thinly sliced
Fresh Mint sprigs for trim

Preparation Instructions

  1. Peel ginger and cut into matchsticks ? to inches thick and 2 to 3 inches long (You should have about 1? cups.
  2. Rinse ribs, drain, and lay in a single layer in a 12x16 inch casserole at least 2 inches deep. Evenly distribute giner, onions, and pineapple over and around meat. Mix 1 cup water with the soy sauce andadd to casserole. Cover tightly with foil.
  3. Bake at 375 until meat is very tender when pierced, 2 to 3 hours; halfway through baking, turn ribs in sauce and, if necessary, add water to bring liquid level up to ¾ inch.
  4. Uncover ribs and bake until browned, about 10 minutes. Skim fat from juices and discard. Scatter sliced mint over meat; garnish with mint sprigs. Add soy sauce to taste.