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Gorgeous glossy ribs from the kitchens of  chrismukkah

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...This is why I love the "Cooking Light" magazine folks, it always has some great recipes, and this would be one of them!

Just keep in mind - short ribs HAVE to be slow-cooked - so make sure you have the time, or make the time, to do this recipe!

http://www.myrecipes.com/recipe/swe.....0400000131778/


Ingredients

2 tablespoons canola oil, divided
8 (6-ounce) bone-in beef short ribs, trimmed
3/4 cup unsalted beef stock
1/3 cup lower-sodium soy sauce
1/4 cup rice vinegar
2 tablespoons grated peeled fresh ginger
2 tablespoons brown sugar
2 tablespoons sambal oelek (its very potent chili paste - like shriracha, but without the garlic)
8 minced garlic cloves

1 (12-ounce) can cola
1 star anise
1 (4 x 1-inch) orange rind strip (or 1 clementine - and I actually used the juice of that 1 whole clementine in this dish as well)
4 cups (1-inch) diagonally cut carrot
1/4 cup water
1 tablespoon cornstarch
2 cups diagonally cut snow peas
1/4 cup chopped fresh cilantro (skipped)

Preparation

1. Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with remaining 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard star anise and rind. (Here, I had the rind of a clementine plus 2 star anises tied up in a cheesecloth, then discarded it once the cooking was done)

2. Skim fat from surface of cooking liquid; discard fat. Pour cooking liquid into a large saucepan; bring to a simmer. Add carrot to pan; cook 20 minutes or until carrot is almost done. Combine 1/4 cup water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. (Here, I would disagree - it took me a bit longer to cook down the sauce with the corn starch to get to my kind of desired thickness...not a glue, but more like a thick gravy - so more like an hour or so. I would recommend spooning out the liquid BEFORE the last hour of cooking)

Stir in peas; cook 2 minutes. Place 1 short rib in each of 8 shallow bowls. Ladle 1/2 cup sauce and vegetables over each serving; sprinkle evenly with cilantro.

As for the rice, its just jasmine rice cooked for about 10 to 15 minutes in coconut milk with a touch of sugar *nom nom*

Very tasty, would make again - though I would cut the sambal down to one tablespoon instead of two! (Even IF I love it spicy, it nearly overpowered the dish)

Enjoy at any rate! *nom nom nom*

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being