Spicy Beef Short Ribs with Ginger and Soy

 Ingredients: Two tablespoons Canola Oil, Five pounds Short Ribs, lean; One cup Shallots, chopped; Four Tablespoons Jalapeno pepper, chopped; Six cloves Garlic, minced; Three Tablespoons Ginger Root, minced Three and Two-thirds cups Beef Broth, canned; Twenty ounces canned Tomato, crushed, Two teaspoons Worcestershire Sauce Four Tablespoons Soy Sauce, One tablespoon Cornstarch, One quarter cup Cilantro, chopped. 

Preparation: Heat oil in heavy large pot over high heat.  Working in batches, add ribs and cook on all sides until browned, about 10 minutes per  batch.  Transfer ribs to a large platter.  Add shallots, 3 tablespoons chopped jalapeno, garlic and 2 tablespoons chopped ginger to same pot.  Saute 2 minutes.  Return ribs and any juices to pot.  Add stock, crushed tomatoes and Worcestershire sauce.  Bring to a boil, reduce heat, cover and simmer until the ribs are tender, stirring occasionally, about 1 hour and 30 minutes. 

Increase heat to medium high.  Whisk cornstarch with soy sauce in a small bowl and add to pot and stir until mixture thickens and boils, about 5 minutes.  Stir in remaining 1 tablespoon chopped chilies and one tablespoon ginger.  Mix in cilantro.  Season to taste with salt and pepper.

 Serves 6