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I made these short ribs to deliver to a friend who had recently had her own delivery. It was so much fun to plan the meal with another friend, a beautiful cook and fabulous entertainer. We dropped off dinner, drooled over the sweet, adorable baby, visited and enjoyed a glass of wine with our gracious, impromptu hostess.
I love that these cook slowly all day, resulting in a tender, fall off the bone delicious dish. It is wonderful to smell their enticing aroma, and the ginger and orange flavors are subtle but delectable.
Quick and easy enough for a weeknight family dinner, but elegant enough for entertaining.


4 to 5 pounds beef short ribs
3 medium leeks, trimmed and cut into 2 inch lengths
8 cloves of garlic, peeled
1 1 inch piece of fresh ginger, peeled and sliced
1/2 cup sherry
1/4 cup beef broth
peel of 1 orange, in 1 inch strips
1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons brown sugar
3 tablespoons fresh cilantro

Place ribs on a broiler pan, sprinkle with salt and pepper. Broil 4 to 5 inches from heat for 10 minutes or until browned.
Place leeks in a slow cooker. Place ribs on top of leeks. Add garlic and ginger. Combine sherry, beef broth, orange juice, soy sauce and sugar. Pour over ribs in cooker. Cover, cook on low heat for 11 to 12 hours, or on high heat for 5 to 6 hours.
Using a slotted spoon, transfer ribs and leeks to platter, sprinkle ribs with cilantro.

Recipe adapted from Better Homes and Gardens, March 2012
www.bhg.com › Food › Recipes from the Magazine