Recipe of the Week: Gingered Short Ribs with "Green" Rice

Prep: 25 minutes

Cook: 8 hours

Yield: 6 yields

Ingredients:

4 medium carrots, chopped

2 medium onions, chopped

3 pounds bone-in beef short ribs

1/2 tsp salt

1/2 tsp pepper

1/2 cup reduced-sodium beef broth

1/3 cup sherry or additional reduced-sodium beef broth

1/4 cup reduced-sodium soy sauce

3 tbsp honey

1 tbsp rice vinegar

1 tbsp minced fresh ginger root

3 garlic cloves, minced

3 cups uncooked instant brown rice

3 green onions, thinly sliced

3 tbsp minced fresh cilantro

2 tbsp chopped pickled jalapenos
3/4 tsp grated lime peel
4 1/2 tsp cornstarch
4 1/2 tsp cold water

Directions:
1.  In a 5-qt. slow cooker, layer the carrots, onions, and ribs; sprinkle with salt and pepper.
2.  In a small bowl combine the broth, sherry, soy sauce, hone, vinegar, ginger, and garlic.  Pour over top.
3.  Cover and cook on low for 8-10 hours or until meat is tender.
4.  Meanwhile, cook the rice according to package directions.  Stir in the green onions, cilantro, jalapenos, and lime peel.
5.  Remove ribs to a serving platter and keep warm. 
6.  Skim fat from cooking juices and transfer to a small sauce pan.  Bring to a boil.  Combine cornstarch and water until smooth.
7.  Gradually stir into the cooking liquid.  Bring to a boil, cook, and stir for 2 minutes until thickened. Serve with ribs and rice.

Nutrition Facts for 1 serving
(6 oz. cooked beef with 1/2 cup sauce and 2/3 cup rice)

444 calories
12 g fat (5 g saturated)
55 mg cholesterol
714 mg sodium
56 g carbohydrate
5 g fiber
24 g protein