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A reciepe for making tasty braised ribs.

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As for the mains, the chicken kung pao with cashew nuts offered a hearty balance of textures and flavours, but the true star of the night was the braised beef short ribs, Shanghai-style.

1. Preheat the oven to 150C. 2. Heat a large frying pan to a high heat. Sear the rack of ribs on both sides to brown. Place into a large baking dish. 3. In a pot, place the garlic, ginger ...