Chinese Beef Boneless Short Ribs

My soul clings to the dust; give me life according to your word!  - Psalm 119:25

2 1/2 c water

1/2 c dry red wine

1/3 cup soy sauce

2 T hoisin sauce

2 T molasses

3 leeks, white parts, cut on diagonal 

1 chunk ginger, peeled, halved and crushed

4 T roasted garlic

1/2 t five-spice powder

1/2 t red pepper flakes

3 lbs. boneless beef short ribs, trimmed and cut cross wise into 4-inch lengths

Add at the end.

1 t cornstarch, dissolve in 1/8 c water, to thicken sauce

Heat over medium-high heat, stirring occasionally 2 to 3 minutes. 

Stir in wine, soy sauce, hoisin, molasses, leeks, ginger, garlic, five-spice powder, and pepper flakes. 

Stir in beef and bring to simmer. 

Remove pot from heat. 

Cover tightly with sheet of heavy-duty aluminum foil, then the lid. 

Place back on heat and cook 1 1/2 to 2 hours on medium heat, stirring halfway through cooking.

Using slotted spoon, transfer beef to plate. Whisk in the watered down cornstarch mixture.

When sauce thickens, add beef back in.

So delicious!!!