Red Braised Beef Short Ribs
Recipe: #23419
April 09, 2016
Categories: Ribs - Beef, Short Ribs, Asian, Passover, Sunday Dinner Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"From a feature in our local weekend newspaper The West Australian."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (363.9 g)
- Calories 860.1
- Total Fat - 54.7 g
- Saturated Fat - 19.8 g
- Cholesterol - 228 mg
- Sodium - 2133.3 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 2.6 g
- Sugars - 25.8 g
- Protein - 56 g
- Calcium - 65.5 mg
- Iron - 6.5 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Soak the dried mushrooms for 1/2 hour in warm water.
Step 2
Heat vegetable oil in a heavy based pot and cook the ribs over a moderate heat until they are browned over.
Step 3
Discard any remaining oil and then add all remaining ingredients to the pot except the spring onion, there should be enough liquid to just cover the ribs, if not add a little water and bring to the boil, lower the heat to a very gentle simmer and cook for 2 hours or until the meat is very tender.
Step 4
Add the spring onions and cook for 5 minutes longer.
Step 5
Serve with rice, an Asian green, some of the liquid and garnish with coriander leaves if liked.
Tips
No special items needed.
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