Short Ribs In Black Bean Sauce Recipe
Ingredients
| Fermented black beans | 1 Tablespoon | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Dry sherry | 1 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Garlic | 2 Clove (5gm), minced | |
| 3 pounds beef plate or chuck short ribs, sawed in half across bones | ||
| Cooking oil | 2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
Directions
Rinse black beans under cold running water; drain well.
Using a fork, mash beans.
Combine beans, onion, dry sherry, soy sauce, sugar, and garlic.
Set aside.
In a large heavy skillet or Dutch oven brown ribs in hot oil, turning ribs to brown all sides.
Drain excess fat.
Add black bean mixture and the water.
Bring to boiling.
Simmer, covered, 1 1/2 to 2 hours or till ribs are tender.
Spoon off excess fat.
Using a fork, mash beans.
Combine beans, onion, dry sherry, soy sauce, sugar, and garlic.
Set aside.
In a large heavy skillet or Dutch oven brown ribs in hot oil, turning ribs to brown all sides.
Drain excess fat.
Add black bean mixture and the water.
Bring to boiling.
Simmer, covered, 1 1/2 to 2 hours or till ribs are tender.
Spoon off excess fat.
Chef
