Recipe: Sweet and sticky slow-cooked short ribs

Published: Wednesday, Jan. 30, 2013 - 12:00 am | Page 2D

Start to finish: 1 1/2 hours (plus marinating time)

Serves 12

To make sure the ribs are meltingly tender, they cook low and slow while you watch the first half of the game. They should be good to go right around halftime.

The servings indicated are for appetizer portions. If the friends gathered for the game are hearty eaters, or this will be served as a main course, plan accordingly.

The recipe is from Alison Ladman of the Associated Press.

INGREDIENTS

1/2 cup hoisin sauce

1/2 cup rice vinegar

1/2 cup low-sodium soy sauce

1/4 cup packed brown sugar

1/2 teaspoon red pepper flakes

1/2 teaspoon five-spice powder

2 tablespoons toasted sesame oil

3 cloves minced garlic

3 pounds boneless beef short ribs, cut into long, thin strips (1/4-inch thick by 1 inch wide)

INSTRUCTIONS

In a medium bowl, whisk together the hoisin, rice vinegar, soy sauce, brown sugar, red pepper flakes, five-spice powder, sesame oil and garlic. Reserve 1/2 cup of the mixture in a small bowl. Add the short ribs to the original mixture and toss to thoroughly coat. Cover the bowl and refrigerate at least 8 hours, or overnight.

When ready to cook, heat the oven to 275 degrees. Line 2 rimmed baking sheets with foil and place a rack on each pan.

Arrange the short ribs on the rack and bake for 45 to 60 minutes, or until tender. Brush the ribs with the reserved 1/2 cup of marinade and increase the oven temperature to 450 degrees. Return to the oven and cook for another 10 minutes, or until browned and caramelized. Thread a skewer through each piece.

Per serving: 270 calories; 130 calories from fat (48 percent of total calories); 14 g fat (5 g saturated; 0 g trans fats); 65 mg cholesterol; 11 g carbohydrate; 0 g fiber; 8 g sugar; 23 g protein; 650 mg sodium.

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