Ingredients
- 1200 grams beef short ribs, cut into 2 1/2 inch cubes
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 1 cup red wine
- 1 cup sake
- 1/4 cup Organic Miso White
- 1 tablespoon tomato paste
- 15 grams ginger, cut into coins
- 10 grams dark chocolate
- flat leaf parsley
- minced lemon zest , from 1/2 a lemon minced
Nutrition Facts
Calories・227kcalCarbohydrates・14gProtein・3gFat・6gSaturated Fat・1gPolyunsaturated Fat・3gMonounsaturated Fat・1gTrans Fat・0.02gCholesterol・0.1mgSodium・677mgPotassium・190mgFiber・1gSugar・3gVitamin A・78IUVitamin C・1mgCalcium・21mgIron・1mg
Instructions
- 1200 grams beef short ribs, cut into 2 1/2 inch cubesshort ribs, cut into 2 1/2 inch cubes
- Using a fine-mesh sieve (a tea strainer works) to dust all sides of theshort ribs with 2 tablespoons all-purpose flour.
- Heat a large Dutch oven over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat, then add the short ribs. If they don't fit in a single layer, brown them in batches.
- When all surfaces are browned, use paper towels to soak up as much excessfat from the pot as possible.15 grams ginger, cut into coins
- Add 1 cup red wine, 1 cup sake, 1/4 cup Organic Miso White, 1 tablespoon tomato paste, and 15 grams ginger. Increase the heat and bring to a boil. Boil until the alcohol aroma dissipates, then lower the heat to maintain a gentle simmer and cover.
- Braise until the ribs are tender enough for a fork to pass througheasily, about 2 to 2½ hours. Flip the ribs periodically and monitor the liquidlevel, adding water if the sauce gets too thick.
- When the beef is tender, skim off as much fat as you can with a spoon.
- If the braising liquid is thin, remove the ribs and boil it until itthickens into a gravy. Turn off the heat, stir in 10 grams dark chocolate tofinish the sauce, then return the ribs to coat.
- Serve over rice or mashed potatoes, garnished withminced flat leaf parsley and minced lemon zest , from 1/2 a lemon minced.
