Asian Short Ribs With Carrots And Rice Recipe

Ingredients for Asian Short Ribs With Carrots And Rice

• Canola Oil
• 1 large onion, chopped
• Garlic Cloves
• Boneless Beef Short Ribs
• Diced Tomatoes
• Dry Sherry
• 1/4 cup plum sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon salt
• Ground Black Pepper
• Hot Red Pepper Flakes
• 1 pound carrots, peeled and sliced
• 1 tablespoon sesame seeds
• Cooked Rice

How to Make Asian Short Ribs With Carrots And Rice

1. Heat 1 tablespoon of oil in a large Dutch oven over medium heat.
2. Add 1 large onion, chopped, and 2 cloves garlic, minced, and sauté until softened, about 10 minutes.
3. Remove onions and garlic from the pan. Add 1 tablespoon of oil to the Dutch oven.
4. Brown 2 lbs of short ribs (or stew meat) in two batches, ensuring not to overcrowd the pan. Remove from the Dutch oven.
5. Return the onions and garlic to the Dutch oven. Add 1 (28 ounce) can crushed tomatoes, 1/4 cup dry sherry, 1/4 cup plum sauce, 2 tablespoons hoisin sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.
6. Bring the sauce to a simmer and cook for 10 minutes.
7. Add the browned short ribs to the sauce. Cover and simmer for 1 hour, stirring occasionally.
8. Uncover and continue to simmer for 30 minutes, or until the short ribs are extremely tender.
9. While the short ribs simmer, prepare the carrots: Bring 2 cups of water to a boil in a saucepan. Add 1 pound carrots, peeled and sliced, and cook for 5 minutes.
10. Drain the carrots and rinse with cold water to stop the cooking process.
11. Add the carrots to the short ribs during the last 15 minutes of cooking time.
12. Sprinkle with 1 tablespoon sesame seeds before serving. Serve the short ribs and sauce over hot cooked rice.