A lot's been going on with wedding planning, rotation scheduling, teaching classes, and notably a bad car accident where my tiny Corolla got hit by a monster truck. Thankfully, everyone was ok since it struck the car's back half, so it's more of an emotional shakeup. It could have been much worse, so I'm grateful.
Plus, I really needed to actually learn Ob-Gyn, my last rotation which I have yet to do.
So, to all my medical school readers (as well as the non-med school non-type A folks), even if things don't occur in the proper timing or plan, I guess things always somehow turn out ok. Life happens even in the most well planned schedules. Sometimes, a detour for a break is in order instead.
Braised Beef Ribs with Spicy Black Bean Sauce
4-5 lbs beef short ribs
1/4 cup shallots, finely chopped
1 tsp minced ginger
1-2 long red chili peppers, minced
3 tablespoons black bean sauce with garlic*
2 tablespoons sake or vodka
1/2 teaspoon cracked black peppercorn
1 orange, juiced and zested
chopped green onion, to garnish
*black bean sauce is a prepared sauce you can buy at Asian markets and groceries
Position broiler rack 6 inches from heat. Broil ribs on both sides until well browned (10 min per side). Drain on paper towels. Separate ribs and place in slow cooker.
In a bowl, combine the remaining ingredients except green onion. Spoon over short ribs and toss to combine. Cover and cook on low to 10-12 hours or high for 5-6 hours until ribs are tender and falling off the bone. Sever hot with rice and garnish with green onions.
By the way, this is a great dish that can be made in large batches. Check out these tips on reheating your ribs so they remain delicious by Chew the World! #sponsored