Black Bean Short Rib Stew
Ingredients| 4 lb beef short ribs excess fat removed |
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Place ribs in 2-quart baking dish. Cover with black bean suace, soy
sauce and 1/4 cup water. Cover and cook in 375F oven 1 hour. Stir in
carrots, potato and onion. Cover and cook an additional 40 minutes,
or until meat and vegetables are tender. Meanwhile, mix cornstarch
with 1/2 cup water. Remove ribs and vegetables to platter; keep warm.
Turn drippings into saucepan. Stir in cornstarch mixutre with wire
whisk. Cook and stir over high heat until mixture boils and thickens.
Spoon over ribs and vegetables and serve.
Original recipe from Dynaty Classic Oriential Cookbook. Conversion by
Rick Weissgerber.
Servings: 6
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