Szechuan Beef Short Ribs with Reese Sherry Cooking Wine
Preparation Time: 15 min
Cooking Time: 2.1 hours
Serves 4
INGREDIENTS
- 4 lbs. short ribs of beef (8 pieces)
- 3 scallions, minced
- 2 tbsp. fresh ginger, minced
- 4 large cloves garlic, minced
- ¼ cup Reese Sherry Cooking Wine
- 2 tsp. red pepper, crushed
- 2 tsp. cracked black peppercorn
- 3 cups beef broth
- 1 – 11 oz. can Reese Whole Mandarin Orange Segments, drained (reserve ½ cup liquid)
- ¼ cup soy sauce
- 1 tbsp. sesame oil
- 1 jar Reese Roasted Bell Peppers, diced
- 2 tbsp. sesame seeds
- 2 tbsp. cornstarch
- 2 tbsp. vegetable or peanut oil
- Salt and pepper, to taste
DESCRIPTION
This classic Chinese dish originated from the Sichuan province of China and is known for bold flavor and delightful spiciness!
DIRECTIONS
1. In a Dutch oven, heat oil on medium high.
2. Season short ribs with salt and pepper, to taste. Sear sides. Place on a plate and set aside.
3. Drain all but a few tbsp. of fat from the pan. Return to the heat.
4. Add scallion, ginger, and garlic to pan. Cook for 2–3 minutes.
5. Return ribs to pan. Add sherry, red and black pepper.
6. Add beef broth, soy sauce, sesame oil, and mandarin orange liquid. Bring to a boil.
7. Cover and reduce heat to simmer. Cook 2 hours. When ribs are tender, finish sauce with mandarin orange segments, red peppers, and sesame seeds.
8. Mix cornstarch and a few tbsp. of cold water. Add to sauce and stir over heat until thickened.
9. Serve over steamed jasmine rice.
2. Season short ribs with salt and pepper, to taste. Sear sides. Place on a plate and set aside.
3. Drain all but a few tbsp. of fat from the pan. Return to the heat.
4. Add scallion, ginger, and garlic to pan. Cook for 2–3 minutes.
5. Return ribs to pan. Add sherry, red and black pepper.
6. Add beef broth, soy sauce, sesame oil, and mandarin orange liquid. Bring to a boil.
7. Cover and reduce heat to simmer. Cook 2 hours. When ribs are tender, finish sauce with mandarin orange segments, red peppers, and sesame seeds.
8. Mix cornstarch and a few tbsp. of cold water. Add to sauce and stir over heat until thickened.
9. Serve over steamed jasmine rice.