Recipe: Monsoon Restaurant Braised Beef Short Ribs with Ginger-Soy Glaze
Main Dishes - Beef and Other MeatsBRAISED BEEF SHORT RIBS WITH GINGER-SOY GLAZE
3 pounds beef short ribs
5 whole star anise
1/4 cup shao xing wine (or rice wine)
1 ounce fresh ginger, sliced thin
6 medium-size garlic cloves
3 tablespoons soy sauce
1/2 ounce rock sugar*
Salt
2 medium-size scallions, sliced crosswise (for garnish)
Bring 1 1/2 quarts water to boil in a saucepan. Add ribs, anise, shao xing, ginger, and garlic; cover and simmer 1 1/2 hours.
Add soy sauce, sugar and 1/2 tablespoon salt; partially cover and simmer until the meat is tender, about one hour longer. Remove meat; cover and keep warm.
Simmer sauce until it reduces to a thin syrup, about five minutes.
Return ribs to the saucepan; toss to coat. Garnish individual portions with scallions and serve.
*1 teaspoon sugar may be substituted for the rock sugar.
Makes 6 servings
From: Monsoon Restaurant, San Francisco, CA
Source: Cook's magazine
3 pounds beef short ribs
5 whole star anise
1/4 cup shao xing wine (or rice wine)
1 ounce fresh ginger, sliced thin
6 medium-size garlic cloves
3 tablespoons soy sauce
1/2 ounce rock sugar*
Salt
2 medium-size scallions, sliced crosswise (for garnish)
Bring 1 1/2 quarts water to boil in a saucepan. Add ribs, anise, shao xing, ginger, and garlic; cover and simmer 1 1/2 hours.
Add soy sauce, sugar and 1/2 tablespoon salt; partially cover and simmer until the meat is tender, about one hour longer. Remove meat; cover and keep warm.
Simmer sauce until it reduces to a thin syrup, about five minutes.
Return ribs to the saucepan; toss to coat. Garnish individual portions with scallions and serve.
*1 teaspoon sugar may be substituted for the rock sugar.
Makes 6 servings
From: Monsoon Restaurant, San Francisco, CA
Source: Cook's magazine
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