When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for December 4th, 2008




Chinese Slow Cooked Short Ribs

An American dish with a Chinese twist! I just love slow cooking and how the meat falls off the bone. This dish is even better when served with boiled rice.

8 pieces of beef chuck short ribs (about 3-1/2 pounds)
1 oz. fresh ginger root
1 tablespoon canola or vegetable oil (for cooking in a non-stick pot)
¼ cup rice wine or cooking sherry wine
5 tablespoons soy sauce (Kikkoman brand)
1 tablespoon brown sugar
½ teaspoon black pepper
2-½ cups water

Rinse ribs and pat dry with paper towels. Trim excess fat from ribs. Peel and slice the ginger root into thin pieces.

To Cook:
Heat oil in a heavy pot over medium-high heat. When the oil is hot, brown the ginger root for a few seconds. Add ribs and brown the sides for approximately 5 minutes. Add wine, soy sauce, brown sugar, black pepper and water to the ribs. Cover pot and bring to a boil. Simmer on low heat for 3 to 3.5 hours and stir every 30 minutes. After 3+ hours of slow cooking, the beef will be tender with approximately 1 to 1.5 cups of juice remaining. Spoon the ribs onto a serving dish. Remove excess fat by skimming the top of the juice. Pour juice over the ribs. Serve hot.

Makes 4 servings
Preparation time: 5 minutes
Cooking time: 3 to 3.5 hours

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