Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Asian Short Ribs

Yield: Makes 4 servings I1/2  cup  low-sodium soy sauce

1/3  cup  brown sugar

1/4  cup  rice vinegar

2  cloves garlic, peeled and smashed

1  tablespoon  grated fresh ginger

1/2  teaspoon  crushed red pepper

8  beef short ribs (about 4 pounds)

4  medium carrots, peeled and halved crosswise

1  small green cabbage (about 1 pound), quartered

2  tablespoons  cornstarch

1  tablespoon  sesame oil

4  scallions, thinly sliced (optional)

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.

Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours)*, until the meat is tender and easily pulls away from the bone.

Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.

If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables

Nutritional Information

Calories: 831
Fat: 42g
Protein: 70g
Carbohydrate: 41g