Red Cooked Short Ribs

Red-Cooked Short Ribs Red cooking refers to a Chinese technique of braising meat in a soy sauce and sherry mixture. The "red" comes from the color soy sauce acquires after long cooking. Steamed rice and green onions are classic accompaniments. Yield:  8 servings (serving size: 1/2 cup rice, 1 rib piece, 1/3 cup mushroom mixture, and 2 tablespoons onions) Cooking spray 2 pounds boneless beef short ribs, trimmed and cut into 8 equal pieces 2 tablespoons minced peeled fresh ginger 1 tablespoon grated orange rind 4 garlic cloves, minced 1/2 cup dry sherry 2 cups sliced shiitake mushroom caps (about 3 1/2 ounces) 3/4 cup fat-free, less-sodium beef broth 6 tablespoons low-sodium soy sauce 1 tablespoon honey 1/4 teaspoon crushed red pepper 1 (8-ounce) can sliced bamboo shoots, drained 1 (4-inch) cinnamon stick 1 (8-ounce) can diced water chestnuts, drained 4 cups hot cooked short-grain rice 1 cup (1-inch) slices green onions Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef to pan; cook 3 minutes, browning on all sides. Remove beef from pan. Repeat procedure with cooking spray and remaining beef. Add ginger, rind, and garlic to pan; sauté 30 seconds or until fragrant. Stir in sherry, scraping pan to loosen browned bits. Add mushrooms; cook 3 minutes or until tender, stirring frequently. Add beef, broth, and next 5 ingredients (through cinnamon); bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until beef is very tender. Stir in water chestnuts; cook for 5 minutes. Discard cinnamon. Serve over rice; sprinkle with onions. CALORIES 331 (26% from fat); FAT 9.4g (sat 3.9g,mono 4g,poly 0.4g); IRON 3.8mg; CHOLESTEROL 46mg; CALCIUM 26mg; CARBOHYDRATE 40.1g; SODIUM 370mg; PROTEIN 19.8g; FIBER 2.7g Cooking Light, JANUARY 2008

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