Generously season the short ribs with salt and pepper. In a large mixing bowl
Heat oil in a heavy pan. I use
50 degrees F.
Season short ribs on all sides with salt
Arrange short ribs in 3-quart casserole.
Add just enough hot broth to cover ribs.
Add onion.
Cover with casserole lid and cook on high 10 minutes.
Rearrange ribs.
Cook on medium 35 to 45 minutes.
nough to hold the ribs and sauce).
In a shallow dish
In Dutch oven or deep iron skillet, heat oil and brown short ribs.
Remove and drain.
Pour off excess oil from skillet.
Place short ribs back in container.
Add water to cover and seasonings; cover.
Cook until fork-tender.
Add onions and prunes. Cook until prunes are soft.
You may need to add water during cooking. Thicken, if needed, with cornstarch or flour paste.
Serve over rice.
br>Season ribs with salt and pepper.
Dredge in flour and
50 degrees.
Rinse short ribs and pat dry with
Coat short ribs in the flour, salt, and pepper
Place an oven rack in the lower 1/3 of
o 350\u00b0F.
Sprinkle ribs with 1/2 teaspoons salt
Generously salt and pepper short ribs, then dredge in 2 tablespoons of four.<
Apply about half this to ribs, rubbing evenly over entire rib
eaty side of the ribs with a knife in a diamond pattern
In a small
owder, salt, and garlic powder in a medium bowl. Rub all
Mix together all ingredients except ribs, asian pear, potatoes, and carrots.
Trim fat from ribs; place in shallow dish.
Mix remaining ingredients; pour over beef.
Cover and refrigerate for 24 hours, turning occasionally.
Drain beef, reserving marinade.
Cook in 4-quart Dutch oven over medium heat until brown; drain.
Pour marinade over beef.
Cover and cook in 350\u00b0 oven until tender, about 1 hour.
Serve with rice.
Makes 4 to 6 servings.
Soak Unglazed Clay Pot ( top and bottom. in water for 20 minutes - use a medium size one.
Combine 1st 8 ingredients into a paste.
Rub paste all over and on all sides of short ribs.
Put into soaked pot and pour broth over.
Put cover over and place into a cold oven.
Turn up to 400\u00b0F Cook for 3 hours.
Place short ribs in a large shallow baking dish.
In medium bowl; stir together remaining ingredients; pour over ribs.
Cover, refrigerate overnight, turning occasionally.
Prepare grill for cooking.
Remove ribs from marinate.
Grill covered, 6 inches above medium coals, turning and basting frequently with marinade, about 40 to 45 minutes.