Peruvian-Style Short Ribs

 Short ribs are a great hearty winter entree , as they are loaded with marbled meat that cooks extremely tender, packed with flavor and really easy to make. Peruvian food is a great melting pot of food as there is big influence from different migrations such as Chinese, European, Indian and Japanese immigrants  in the past few centuries. In this peruvian-style short ribs, it is braised an asian-spiced  sauce that fills the beef with a delicious flavor and comes out fork tender. The recipe can be done in either a slow cooker or in a dutch oven with the instructions below.

In a mixing bowl, mix the soy sauce, sugar, salt and pepper until well combined. Set aside.

Place the flour in a shallow dish and coat all sides of each short ribs. This step and browning isn't required, but it does help to hold in the flavors and make the meat that much more moist. It is highly recommended.

Add the oil and brown half of the short ribs on all sides. Set browned short ribs on a plate. Repeat for the remaining half of the short ribs.

In the slow cooker or dutch oven, place half of the onion slices and tomatoes. Place the short ribs on top of the onions then top with remaining onions and cinnamon sticks. Pour the sauce over the ribs.

Cook on high or in oven at 300F degrees for 6 hours or until ribs are fork tender. Flip the short ribs over half way. Serve the short ribs with the sauce drizzled over.

Peruvian-Style Short Ribs

6 hours Serves 4 Ingredients: 2-3 pounds short ribs, soy sauce, granulated sugar, red onion, 2 cinnamon stick 1 tomato