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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season ribs with salt and pepper. | 2. Heat oil in a large skillet over medium-high heat and add half of ribs. | 3. Cook, turning often, until browned on all sides, about 10 minutes. | 4. Transfer to a slow cooker. | 5. Repeat with remaining ribs. | 6. Add onion, ginger and garlic to skillet. Cook over medium heat, stirring, until onion is slightly softened, 3 to 5 minutes. | 7. Stir in flour and cook for 2 minutes. (Mixture will be very dry.) | 8. Add soy sauce and broth. Increase heat to high and bring to a simmer, stirring to pick up browned bits. | 9. Pour over ribs and cook on low for 6 to 8 hours or on high for 4 to 6 hours. | 10. Transfer ribs to a platter and cover to keep warm. | 11. Strain cooking liquid into a saucepan and bring to a boil over high heat. Boil until liquid has thickened slightly, 10 to 15 minutes. | 12. Season with salt and pepper. | 13. Ladle sauce over ribs. | 14. Serve hot with vegetables and steamed white rice, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	4	lb	cut	4971.456	0.0	317.7014	400.4381
salt pepper				-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
ginger			peeled chopped	-	-	-	-
garlic clove	1		crushed	-	-	-	-
purpose flour	3	tablespoons		-	-	-	-
soy sauce	1/4	cup	low sodium	33.7875	3.1429	5.1892	0.3634
beef broth	1	can	low sodium	30.45	0.174	4.959	0.9570000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.