{"id":77,"date":"2015-04-28T10:19:15","date_gmt":"2015-04-28T10:19:15","guid":{"rendered":"http:\/\/www.matthewbeckerportsmouthnh.com\/?p=77"},"modified":"2015-04-28T19:54:06","modified_gmt":"2015-04-28T19:54:06","slug":"asian-stickybeef-short-ribs","status":"publish","type":"post","link":"http:\/\/www.matthewbeckerportsmouthnh.com\/?p=77","title":{"rendered":"Asian StickyBeef Short Ribs + Portsmouth Potatoes"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>ASIAN STICKY SHORT RIBS&#8230;..yes, please.\u00a0<\/strong><\/p>\n<p><a href=\"http:\/\/www.matthewbeckerportsmouthnh.com\/wp-content\/uploads\/2015\/04\/m-asian-short-ribs-1-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-80\" src=\"http:\/\/www.matthewbeckerportsmouthnh.com\/wp-content\/uploads\/2015\/04\/m-asian-short-ribs-1-3-217x300.jpg\" alt=\"__m-asian-short-ribs-1-3\" width=\"217\" height=\"300\" srcset=\"http:\/\/www.matthewbeckerportsmouthnh.com\/wp-content\/uploads\/2015\/04\/m-asian-short-ribs-1-3-217x300.jpg 217w, http:\/\/www.matthewbeckerportsmouthnh.com\/wp-content\/uploads\/2015\/04\/m-asian-short-ribs-1-3-740x1024.jpg 740w, http:\/\/www.matthewbeckerportsmouthnh.com\/wp-content\/uploads\/2015\/04\/m-asian-short-ribs-1-3.jpg 1000w\" sizes=\"auto, (max-width: 217px) 100vw, 217px\" \/><\/a><\/p>\n<ul>\n<li>\n<p class=\"txt\" style=\"text-align: center;\">2 kilos beef short ribs (cut flanken style across the bone or English style aka parallel to bone)<\/p>\n<\/li>\n<li style=\"text-align: center;\">\n<p class=\"txt\">3\/4 cup light soy sauce<\/p>\n<\/li>\n<li style=\"text-align: center;\">\n<p class=\"txt\">3\/4 cup dark soy sauce<\/p>\n<\/li>\n<li style=\"text-align: center;\">\n<p class=\"txt\">2 cups brown sugar, divided into two<\/p>\n<\/li>\n<li style=\"text-align: center;\">\n<p class=\"txt\">Salt to taste<\/p>\n<\/li>\n<li style=\"text-align: center;\">\n<p class=\"txt\">6 garlic cloves, peeled and smashed<\/p>\n<\/li>\n<li style=\"text-align: center;\">\n<p class=\"txt\">1 inch piece of ginger, peeled and thinly sliced<\/p>\n<\/li>\n<li style=\"text-align: center;\">\n<p class=\"txt\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a02 star anise<\/p>\n<\/li>\n<li style=\"text-align: center;\">\n<p class=\"txt\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 large red chilli<\/p>\n<\/li>\n<li style=\"text-align: center;\">\n<p class=\"txt\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a02 cups water<\/p>\n<\/li>\n<li style=\"text-align: center;\">\n<p class=\"txt\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 tablespoon rice wine vinegar<\/p>\n<\/li>\n<li>\n<p class=\"txt\" style=\"text-align: center;\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Boiled white rice to serve<\/p>\n<\/li>\n<li><a href=\"http:\/\/www.notquitenigella.com\/2013\/07\/12\/sticky-glazed-asian-beef-short-ribs\/#recipe\">Click here<\/a>\u00a0for the rest of the recipe. Now what to pair with the short ribs? How about <a href=\"http:\/\/damndelicious.net\/2014\/03\/21\/garlic-parmesan-fries\/\">Portsmouth Potatoes?<\/a>\u00a0AKA Garlic Parmesan Fries. Mouth.Already.Watering.<\/li>\n<li>\n<div class=\"zlmeta zlclear\">\n<div class=\"fl-l width-50\">\n<p id=\"zlrecipe-prep-time\">\n<img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-85\" src=\"http:\/\/www.matthewbeckerportsmouthnh.com\/wp-content\/uploads\/2015\/04\/parm-fries-200x300.jpg\" alt=\"parm fries\" width=\"200\" height=\"300\" srcset=\"http:\/\/www.matthewbeckerportsmouthnh.com\/wp-content\/uploads\/2015\/04\/parm-fries-200x300.jpg 200w, http:\/\/www.matthewbeckerportsmouthnh.com\/wp-content\/uploads\/2015\/04\/parm-fries.jpg 650w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/>Cook Time30 minutes<\/p>\n<p id=\"zlrecipe-total-time\">Total Time40 minutes<\/p>\n<\/div>\n<div class=\"fl-l width-50\">\n<p id=\"zlrecipe-yield\">Yield4 servings<\/p>\n<\/div>\n<div class=\"zlclear\">\u00a0Amazingly crisp, oven-baked fries coated with freshly grated Parmesan<\/div>\n<div class=\"zlclear\">and a generous dose of garlic goodness in just 40 minutes!<\/div>\n<\/div>\n<p id=\"zlrecipe-ingredients\" class=\"h-4 strong\">INGREDIENTS<\/p>\n<ul id=\"zlrecipe-ingredients-list\">\n<li id=\"zlrecipe-ingredient-0\" class=\"ingredient\">3 russet potatoes, cut into 8 long wedges<\/li>\n<li id=\"zlrecipe-ingredient-1\" class=\"ingredient\">2 tablespoons olive oil<\/li>\n<li id=\"zlrecipe-ingredient-2\" class=\"ingredient\">5 cloves garlic, minced<\/li>\n<li id=\"zlrecipe-ingredient-3\" class=\"ingredient\">1 1\/2 teaspoons dried thyme<\/li>\n<li id=\"zlrecipe-ingredient-4\" class=\"ingredient\">1\/2 cup grated Parmesan<\/li>\n<li id=\"zlrecipe-ingredient-5\" class=\"ingredient\">Kosher salt and freshly ground black pepper, to taste<\/li>\n<li id=\"zlrecipe-ingredient-6\" class=\"ingredient\">2 tablespoons chopped parsley leaves, for garnish<\/li>\n<\/ul>\n<\/li>\n<li><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>ASIAN STICKY SHORT RIBS&#8230;..yes, please.\u00a0 2 kilos beef short ribs (cut flanken style across the bone or English style aka parallel to bone) 3\/4 cup light soy sauce 3\/4 cup dark soy sauce 2 cups brown sugar, divided into two &hellip; <a href=\"http:\/\/www.matthewbeckerportsmouthnh.com\/?p=77\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-77","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.matthewbeckerportsmouthnh.com\/index.php?rest_route=\/wp\/v2\/posts\/77","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.matthewbeckerportsmouthnh.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.matthewbeckerportsmouthnh.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.matthewbeckerportsmouthnh.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.matthewbeckerportsmouthnh.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=77"}],"version-history":[{"count":5,"href":"http:\/\/www.matthewbeckerportsmouthnh.com\/index.php?rest_route=\/wp\/v2\/posts\/77\/revisions"}],"predecessor-version":[{"id":86,"href":"http:\/\/www.matthewbeckerportsmouthnh.com\/index.php?rest_route=\/wp\/v2\/posts\/77\/revisions\/86"}],"wp:attachment":[{"href":"http:\/\/www.matthewbeckerportsmouthnh.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=77"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.matthewbeckerportsmouthnh.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=77"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.matthewbeckerportsmouthnh.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=77"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}