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

Preparation:
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

Tags: Beef, Slow Cooking