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Braised Short Ribs

Three pounds short ribs, two inches thick
Hawaiian salt and fresh cracked pepper, to taste
One cup onion, diced
One cup carrot, diced
One half cup celery, diced
Five ounces tomato paste
Two cups red wine
Two bulbs garlic, peeled and smashed
Two bay leaves
One tablespoon black peppercorns
One half ounce fresh thyme
One half ounce fresh rosemary
One quart chicken stock
Two ounces salad oil
Two tablespoons granulated sugar

Seasoned Flour:
One cup all purpose flour
One tablespoon salt
One tablespoon ground black pepper
Two tablespoons fresh thyme, minced
One tablespoon fresh rosemary, minced

Season short ribs with Hawaiian salt and fresh cracked pepper. Dust short ribs with seasoned flour mixture. In a pot, heat salad oil and sear short ribs on all four sides, one minute per side. Remove short ribs and discard oil from the pot. Add onions, celery and carrots. Cook until slightly caramelized. Next add tomato paste and cook for approximately thirty seconds to one minute, or until skin forms on the bottom of the pot. Deglaze with red wine and cook for another minute. Finally, add chicken stock, rosemary, thyme, garlic, peppercorns and sugar. Bring to a boil and reduce to simmer. Add ribs back to the pot and cook for approximately one hour and forty five minutes, or until fork tender.

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Chow Fun

Char Siu, sliced
Onions, sliced
Bean Sprouts
Aloha shoyu to taste
Pepper to taste
Sun Noodle Chow Fun
Spam, sliced
Green Onions, chopped
Sesame Seed Oil

In a medium pan or wok, combine char siu, onions, bean sprouts and Aloha shoyu. Stir for about a minute. Add Sun Noodle Chow Fun, spam, green onions, sesame seed oil and pepper. Add oyster sauce if desired (optional). Amount of ingredients is to taste or as desired.

**The amounts of ingredients depend on your preference for each ingredient**