November 9, 2014 Asian Braised Short Ribs with baked rice and asparagus

We had bought a 1.8 lb. package of beef short ribs on Friday at Albertson’s ($4.99/lb. for a total of $9.15 less $2.00).  Sunday Suzette decided to cook the short ribs and found a recipe published by 

Williams Sonoma (It  is wonderful when you have all the ingredients called for in a recipe).  

Here is the recipe:

After a breakfast of a bacon, lettuce and tomato sandwich using a tomato from our garden, we started cooking the short ribs. All I did was slice a medium onion into ¼ inch wide strips, zest the orange and squeeze its juice into the zest and slice a chunk of fresh ginger into thin slices.  Suzette rubbed the short ribs with five spice and braised the short ribs in a large enameled casserole and then put them with the liquid ingredients and slow cooked the ribs for 7 hours

At 6:00 I sautéed 1 ½ cups of rice and 1/3 cup of diced onion in the casserole that Suzette had used to braise the beef because that still had some of the olive oil and residue of five spice seasoning, garlic and onion in it until it began to change color.  I then added 3 cups of hot water and cooked the rice for 30 minutes.  It had a more baked flavor because it had been risottoed.

We steamed a handful of the thin fresh asparagus I had bought at Sprouts Market on Saturday.

After pouring some of the fresh amber ale that Mike Campbell had brought me on Thursday into glasses and plating the rice, short ribs and asparagus, we had a wonderful meal and watched TV.

I have decided to stop eating sugar for health reasons, so no dessert tonight for me.

Bon Appétit