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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 5 |
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These ribs and juices are good served with hot cooked jasmine rice. Ingredients:
6 ounces fresh ginger, about |
4 lbs lean short rib of beef, fat trimmed,cut into 3 to 4 inch pieces |
2 cups finely chopped onions |
1 cup finely chopped pineapple, fresh or 1 cup canned unsweetened pineapple, drained |
1/3 cup soy sauce, about |
1/4 cup thinly sliced fresh mint leaves |
mint sprig |
Directions:
1. Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to3 inches long (you should have 1 1/3 cups).
2. Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.
3. Evenly distribute ginger, onions, and pineapple over and around meat.
4. Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil.
5. Bake in a 375 degree oven until meat is tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and if necessary, add water to bring liquid level up to 3/4 inch.
6. Uncover ribs and bake until browned, about, 10 minutes.
7. Skim fat from juices and discard.
8. Scatter sliced mint over meat; garnish with mint sprigs.
9. Add more soy sauce to taste.
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