Ingredients:
1 large onion, sliced
2 tablespoons sesame oil
3 lbs. beef short ribs
1 teaspoon ginger
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, minced
1 lb. small whole carrots
1/4 cup soy sauce
1/4 cup white cooking wine
1/2 cup beef broth
6 cups hot, cooked rice

Directions:
Sauté the onion in the sesame oil in a large stockpot or Dutch oven. Add the short ribs and brown on medium-high heat for 2-3 minutes, turning once. Add the ginger, sugar, salt, pepper, garlic, carrots, soy sauce, wine and beef broth and mix well. Cover, reduce the heat to a simmer, and cook for 2 hours, or until the ribs are tender and the meat shreds easily. Remove the bones from the ribs and return the meat to the sauce and vegetables. Serve over the hot rice. Serves 6.

Nutrition Information:
Copyright 2010, Pascoe Publishing, Inc.