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Step 4: Sauté the Onions Add the remaining oil to the skillet. Toss in the sliced onions and stir-fry for 3–4 minutes until softened. Add garlic and cook 1 more minute.

Instructions. Preheat the oven to 160˚C and place the ribs in a large baking dish. Heat the coconut cream, chicken stock, galangal, oyster sauce, lime leaves and lemongrass in a large heavy-based ...

Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside. Heat a large skillet or wok over medium-high heat. Add the oil, and then add the garlic and ginger. Cook for 1-2 ...

Remove ribs and sauce from the refrigerator 30 minutes before cooking. Preheat oven to 225 degrees. On a sheet pan lined with foil, place the ribs, and cover with foil to seal. Bake for approximately ...

In a large saucepan, heat the olive oil until shimmering. Add the celery, carrot and onion and cook over moderate heat, stirring, until lightly browned, about 10 minutes.

Serve the short ribs with a dollop of the spicy tomato sauce or your favorite salsa. Beth Dooley is the author of "The Perennial Kitchen." Find her at bethdooleyskitchen.com.

Slow-braised Short Ribs with U.S. Blueberry Sauce, Pomme Fondant, Kimchi Puree, and Crispy Red Cabbage. Ingredients: For the beef: 1 1/2 kgs. short ribs. 2 liters water. 80 grams salt. 200 ml ...