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.