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Khristianne's Root Beer Braised Ginger Short Ribs

KHRISTIANNE108Soloall1
Three Course Challenge
skill level
Moderate
time
60-120min
servings
4
cost
$
Contributed by :
A taste of Short Ribs, Root Beer, Coconut Milk, and Bok Choy.
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ingredients
  • 1 pound Short Ribs
  • 5 Garlic cloves 
  • 1 Onion (quartered) 
  • 1 bunch Scallions 
  • 4 cups Root Beer 
  • 1/2 cup Orange Juice 
  • 1/2 cup Soy Sauce 
  • 1 knob Ginger (sliced)
  • 4 Bay leaves
  • 1 whole Kabocha Squash 
  • Coconut Milk 
  • 4 fresh Sage leaves 
  • 1 teaspoon Salt
  • 1 teaspoon Pepper 
  • Mushrooms 
  • 1 tablespoon Sesame Oil 
  • 4 Baby Bok Choy
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 pound Short Ribs
    5 Garlic cloves
    1 Onion (quartered) 
    1 bunch Scallions 
    4 cups Root Beer 
    1/2 cup Orange Juice 
    1/2 cup Soy Sauce 
    1 knob Ginger (sliced)
    4 Bay leaves 
    In a pressure cooker sear seasoned shortribs, add garlic, onion, scallions, rootbeer, orange juice, soy sauce, ginger, salt and pepper, and bay leaves and set on high pressure for 45 minutes until tender. Remove shortribs and strain and reduce braising liquid and add shortribs back and keep warm. 
  • 2
    1 whole Kabocha Squash
    Coconut Milk 
    4 fresh Sage leaves
    1 teaspoon Salt 
    1 teaspoon Pepper 
    In a pot add peeled, seeded and cut kabocha squash, coconut milk, sage, and 1 garlic clove and cook squah until fork tender. Transfer in a processor and blend until smooth. Adjust seasoning. 
  • 3
    Mushrooms
    1 tablespoon Sesame Oil 
    4 Baby Bok Choy
    Saute mushrroms in sesame oil and set aside. Steam bok choy and set aside. To serve place kabocha squah on a plate and out shortribs, mushrooms and bok choy.