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I absolutely love short ribs but definitely do not love paying 40 bucks to only get 5 or 6 ribs max. However, I always liked the similarities in taste and texture between short ribs and chuck roast!
*To keep it clear and simple, this recipe is for braised “short ribs” only. To make it a full plate, serve on rice, mashed potatoesh or pasta and pair with your favorite greens.
Ingredients:
4lbs chuck roast cut into around 12-16 big chunks in the shape of short ribs
3 carrots cut into big chunks
1/2 onion chopped
3 tomatoes chopped
2 cloves garlic
2 tbsp neutral oil
Pre-sear seasoning:
2 tsp salt
2 tsp pepper
2 tsp cumin
2 tsp sugar
1 tbsp garlic powder
Stew seasoning:
1/3 cup Mirin
1/3 cup soy sauce
1 tsp sesame oil
1/2 tsp chicken or mushroom bouillon
1/2 tsp cinnamon
5 cups water
Instructions
Season meat with “Pre-sear seasoning” rub it around so all sides are seasoned
On high heat, in a large wok or Dutch oven, sear meat all sides until golden brown(around 2-4 minutes per sides). Remove the browned meat.
Same pot, stir fry tomato onions carrots garlic for 2-3 minutes to give a nice golden exterior.
Toss in the browned meat, and add in all ingredients of “Stew seasoning”. Stir fry for 3-4 minutes then pour in 5 cups of water. Turn heat to low and simmer covered for 1.5-2 hours. (Due to different gas power, check on your meat at 1 hour 30 minutes to see if the meat is tender enough to be separated with a fork, if it does then it’s done. If it doesn’t , simmer for another 30 minutes)
Serve over your choice of carb and protein( mine was mashed potatoes and asparagus)
Notes
Just a reminder that this recipe is for short ribs only. While it’s simmering for a.5-2 hours, it’s a great time to cook up the carb and veggies for this dish!
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