Felt like having something beefy in my weekend food repertoire.Decided to go with a few flanken ribs. These are basically thin cuts which are approximately a half-inch thick and cuts across the bones.
Some of the ingredients that created this succulent dish are:
- finely chopped ginger
- balsamic vinegar
- soy sauce (low sodium)
- salt/black pepper
- fresh thyme
- crushed garlic
- a sprinkle of sugar
- mini bell peppers
Seared ribs on both sides in a drizzle of canola oil. Added an assortment of root veggies. Then covered ribs with cold tap water. Additional water was added when needed. This simmered and braised with a lid on for about one and a half hours or until ribs were fork tender.
Mouth-watering ribs were garnished finely chopped Italian parsley.