Braising all day in this Asian sauce, the boneless beef ribs come out so tender and flavorful. They are great served with wasabi mashed potatoes and sautéed, sesame broccoli.
1 cup beef broth
2 tablespoons Wondra or all purpose flour
1 and 1/2 tablespoons sherry
1/2 cup dry wine (red or white)
1/4 cup hoisin sauce
1/4 cup ketchup
2 inch piece ginger root, minced
4 fat garlic cloves, minced
1 tablespoon fish sauce (if you’ve got some)
1 tablespoon soy sauce
1 tablespoon minced lemongrass (or prepared lemongrass paste)
5 pounds boneless, beef short ribs, trimmed of excess fat
Pile everything into a large slow cooker and turn to high. Simmer for 4-6 hours or all day on low. The sauce will have quite a bit of rendered fat that should be scooped away before serving.
Serves 6-8