Short Ribs In Black Bean Sauce
|Fermented black beans||1 Tablespoon|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Beef plate/Chuck short ribs, sawed in half across bones||3 Pound|
|Cooking oil||2 Tablespoon|
|Water||1 Cup (16 tbs)|
Rinse black beans under cold running water; drain well.
Using a fork, mash beans.
Combine beans, onion, dry sherry, soy sauce, sugar, and garlic.
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.