[CH] Short Ribs Recipe Request

RisaG (radiorlg@home.com)
Tue, 27 Mar 2001 20:22:08 -0500

Someone requested a recipe to use up some buffalo short ribs and I found
this one in my files of already made recipes. I am not giving my adaptations
since I haven't made these in awhile. Use whatever chiles you wish. They are
not listed.

  *  Exported from  MasterCook  *

                   CHINESE SHORT RIB STEW WITH NOODLES

Recipe By     : San Francisco Chronicle
Serving Size  : 12   Preparation Time :0:00
Categories    : Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4 1/2  pounds        beef short ribs -- cut into large
                        pieces
   1      cup           soy sauce
   1      cup           Chinese rice wine -- or dry sherry
   4      quarts        cold water
   8                    green onions -- trimmed and cut
                        into 2-inch lengths
   3                    cinnamon sticks
   1      piece         fresh ginger -- (2 inch) sliced
                        into coins
   8                    garlic cloves -- chopped
   1      pkg           fresh thick Asian-style noodles -- (3 oz) such as
udon
                        (3 to 14)
                        Garnish:
   2                    green onions -- sliced thinly on
                        the bias
                        Cilantro leaves
                        Chopped chiles

Place the short ribs in a large pot with the soy sauce, rice wine and water.
Bring to a simmer and skim the scum that comes to the top. Add the green
onions, cinnamon, ginger, and garlic. Return to a simmer and cook for 2 to 2
1/2 hours, skimming occasionally, until the meat is very tender and starts
to fall off the bone. Check occasionally to be sure the broth is simmering
steadily. If necessary, add water to keep the meat completely submerged in
liquid.

Strain the broth into a container and set aside. Discard the cinnamon sticks
and ginger but reserve the other vegetables. Let the meat cool slightly then
remove it from the bone. Cut the meat into 1/2-inch chunks, discarding fat
and gristle. Combine the meat and the reserved vegetables.

Taste the broth -- it should be quite strong and salty. Dilute it with water
until it's just a bit too salty for your taste (the noodles will soak up
some of the salt).

If you plan to freeze part of the recipe, see below.

Serves 12.

To serve immediately (for 4 servings): Cook 1 package of noodles according
to package directions. Combine 2 cups of the meat and 2 cups of the diluted
broth in a saucepan and bring to a simmer. Drain the noodles and stir them
into the meat and broth. Serve in deep bowls and garnish with green onions
and cilantro.

Freezing note: Divide the stew between 2 freezer containers (each containing
2 cups meat/vegetables and 2 cups of broth). To serve, defrost in the
refrigerator. Transfer to a saucepan and heat until simmering. Cook 1
package of noodles as in the recipe, and add to the stew. Garnish with green
onions, cilantro and chopped chiles.

PER SERVING: 455 calories, 22 g protein, 62 g carbohydrate, 9 g fat (4 g
saturated), 41 mg cholesterol, 1,995 mg sodium, 0 fiber.

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RisaG