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Ingredients
- 6 oz. fresh ginger
- 4-4.5 lbs. lean beef short ribs, fat trimmed, cut into 3- to 4-inch pieces (see notes)
- 2 cups finely chopped onions
- 1 cup finely chopped pineapple, fresh or canned unsweetened, drained
- 1/3 cup soy sauce
- 1/4 cup thinly sliced fresh mint leaves
- Mint sprigs to garnish
Preparation
Step 1
Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick, and 2 to 3 inches long. (You should have 1 and 1/3 cups.)
Rinse ribs, drain, and lay in a single layer in a 12- by 16-inch casserole at least 2 inches deep. (5 to 6 qt.) Evenly distribute ginger, onions, and pineapple over and around meat. Mix 1 cup water with 1/3 cup soy sauce and add to casserole. Cover tightly with foil.
Bake in a 375 degree oven until meat is very tender when pierced, 2.75 to 3 hours; halfway through baking, turn ribs in sauce and, if necessary, add water to bring liquid level up to 3/4 inch.
Uncover ribs and bake until browned, about 10 minutes. Skim fat from juices and discard. Scatter sliced mint over meat; garnish with mint sprigs. Add more soy sauce to taste.