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     Title: Gingered Short Ribs With Green Rice
Categories: Beef, Herbs, Vegetables, Rice, Chilies
     Yield: 6 Servings

   1/2 c  Beef broth
   1/3 c  Sherry
   1/4 c  Soy sauce
     3 tb Honey
     1 tb Rice vinegar
     1 tb Fresh ginger; minced
     3 cl Garlic; minced
     4 md Carrots; chopped
     2 md Onions; chopped
     3 lb Bone-in beef short ribs
   1/2 ts Salt
   1/2 ts Pepper
     3 c  Uncooked instant brown rice
     3    Green onions; thin sliced
     3 tb Fresh cilantro; minced
     2 tb Pickled jalapenos; chopped
   3/4 ts Lime zest; grated
     1 tb Corn starch
     1 tb Water; cold

 In a small bowl, whisk the first 7 ingredients until blended. Place
 carrots and onions in a 5 qt slow cooker. Sprinkle ribs with salt
 and pepper; place over vegetables. Pour broth mixture over top.

 Cook, covered, on low 8 to 10 hours or until meat is tender.

 Just before serving, prepare rice according to package

 directions. Stir in green onions, cilantro, jalapenos, and lime
 zest.

 Remove ribs to a serving plate; keep warm. Transfer cooking juices
 to a small saucepan; skim fat. Bring juices to a boil. In a small
 bowl, mix corn starch and water until smooth; stir into cooking
 juices. Return to a boil; cook and stir 2 minutes or until
 thickened. Serve with ribs and rice.

 Recipe by Lily Julow, Lawrenceville, Georgia

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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