The Pioneer Woman Tasty Kitchen
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Sticky Ginger Short Ribs

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Level: Easy

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Description

Yum!

Ingredients

  • 1 cup Low Sodium Soy Sauce
  • ¾ cups Dark Brown Sugar
  • 6 cloves Garlic, Minced
  • 1 whole 2-inch Piece Fresh Ginger, Minced
  • 2 whole Dried Red Chilies, Finely Minced
  • ½ teaspoons Freshly Ground Black Pepper
  • 3 pounds Beef Short Ribs
  • 2 Tablespoons Canola Oil
  • 1 Tablespoon Rice Wine Vinegar
  • 2 cups Low Sodium Beef Broth
  • 4  Over-easy Eggs (optional)
  • Chopped Green Onion For Garnish

Preparation

Whisk together soy sauce, brown sugar, garlic, ginger, chilies, salt and pepper in a medium bowl. Add the beef ribs, submerging them in the marinade. Place in the refrigerator, covered, for at least 1 hour.

After marinating, remove the short ribs from the marinade and pat dry. Set marinade aside.

Heat oil in a large Dutch oven or oven-safe pot to medium-high heat. When hot, add short ribs and sear until browned on all sides, turning regularly. Add rice wine vinegar, beef broth and reserved marinade. Bring to a boil, then reduce to a simmer. Allow to cook 2–3 hours, until meat falls off the bone.

Serve with coconut Jasmine rice and a fried egg and garnish with chopped green onion.

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