Red-Cooked Short Ribs

• Cooking spray
• 2 pounds boneless beef short ribs, trimmed and cut into 8 equal pieces
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon grated orange rind
• 4 garlic cloves, minced
• 1/2 cup dry sherry
• 2 cups sliced shiitake mushroom caps (about 3 1/2 ounces)
• 3/4 cup fat-free, less-sodium beef broth
• 6 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1/4 teaspoon crushed red pepper
• 1 (8-ounce) can sliced bamboo shoots, drained
• 1 (4-inch) cinnamon stick
• 1 (8-ounce) can diced water chestnuts, drained
• 4 cups hot cooked short-grain rice
• 1 cup (1-inch) slices green onions

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef to pan; cook 3 minutes, browning on all sides. Remove beef from pan. Repeat procedure with cooking spray and remaining beef.
2. Add ginger, rind, and garlic to pan; saute 30 seconds or until fragrant. Stir in sherry, scraping pan to loosen browned bits. Add mushrooms; cook 3 minutes or until tender, stirring frequently. Add beef, broth, and next 5 ingredients (through cinnamon); bring to a simmer. Cover, reduce heat, and simmer 2 1/2 hours or until beef is very tender. Stir in water chestnuts; cook for 5 minutes. Discard cinnamon. Serve over rice; sprinkle with onions.

cooking spray, boneless beef short ribs, fresh ginger, orange rind, garlic, sherry, shiitake mushroom, beef broth, soy sauce, honey, red pepper, bamboo shoots, cinnamon stick, water chestnuts, rice, green onions

Taken from www.myrecipes.com/recipe/red-cooked-short-ribs (may not work)