Slow Braised Short Ribs with Sake Sticky Rice

Ingredients:

		For the ribs:
2		large oranges, zested and juiced, about 3/4 cup
1/2	cup	hoisin sauce
1	Tbsp	tomato paste
1	Tbsp	fresh ginger root, grated
1	can	(14 oz.) beef broth
1/2	cup	water
1/2	cup	all purpose flour
8		beef short ribs
1	Tbsp	vegetable oil
		For the rice:
1	Tbsp	vegetable oil
1	clove	garlic, minced
1	Tbsp	fresh ginger root, grated
1	cup	sake wine
1	cup	Water Maid® Medium Grain Rice or River® White Rice *
1	cup	water
1	tsp	salt
1/2	cup	green onion, sliced
1/2	cup	sliced water chestnuts, chopped

Directions:

For the ribs:

Heat oven to 350°F. In a medium bowl combine orange juice, hoisin sauce, tomato paste, ginger, broth and water. Dust ribs with flour and shake off any excess. Heat oil in a heavy Dutch oven over medium high heat. Add ribs and brown on all sides. Pour in sauce. Cover and place in oven for 1 hour. Reduce heat to 275°F and continue to cook 1 more hour. Remove ribs to a platter and keep warm. Skim and discard grease off remaining sauce. Strain and stir in orange zest. Serve ribs with sauce.

For the rice:

* For a more authentic sticky rice flavor, try preparing with Carolina®, Water Maid®, or River® Medium Grain Rice.

Heat oil in a medium saucepan over medium heat. Add garlic and ginger and sauté 30 seconds. Add rice and stir to coat with oil. Add sake and simmer, stirring occasionally, until liquid is absorbed, about 3-5 minutes. Stir in water and salt. Cover and simmer 20 minutes or until rice is tender. Fold in green onions and water chestnuts.