Great Everyday Meals Magazine | By Momma Cuisine Taste Bite Issue Sep 2013 | Page 8

Recipe

By Momma Cuisine • Serving Size: 4-6 • Cook Time: 3 hours, 15 minutes

lngredients
1 cup sliced carrots

2 tablespoons canola oil 2 teaspoons kosher salt 1 teaspoon fresh cracked pepper 2 pounds beef short ribs 2 tablespoons chopped garlic 2 tablespoons grated fresh ginger 1 – 6 ounce can tomato paste

3 tablespoons honey 1 teaspoon red pepper flakes ½ cup low sodium soy sauce ½ cup water 1 pound whole wheat egg noodles 3 cups chopped Napa cabbage, roughly chopped 2 tablespoons salted butter

lnstructions
Sear the ribs on all sides.

Heat a medium sauce pot to medium-high heat with canola oil. Season the short ribs with salt and pepper. Add the short ribs on the pot and sear until a golden brown crust forms. Remove the short ribs from the pot and lower the heat to medium heat. Add the carrots, ginger and garlic and sauté, scraping the bottom of the pan. Add the tomato paste, honey, red pepper flakes,

soy sauce and water. Scrape the bottom of the pan with a wooden spoon. Bring the sauce to a low boil, and add the short ribs. Turn the heat down to low, and cover. Simmer on low, occasionally stirring the bottom of the pan, making sure it doesn’t burn. Cook for 3 hours, or until the short ribs are fork tender. Taste for seasoning. Toss egg noodles, Napa cabbage and butter. Serve with the finished short ribs.

TIP: You can also cook the short ribs at 250-275° degrees in the oven for 3 hours in a casserole dish or in a slow cooker overnight.

Great Everyday Meals • Preview Issue • Fall 2013

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