Orange-Glazed Short Ribs
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Serves/Makes: 4
Ready in: > 5 hrs
- 2 1/2 pounds boneless beef chuck short ribs, cut into 4x2x2-inch pieces
- 1 large orange
- 1 cup prepared thick teriyaki baste and glaze sauce
- 1/2 cup water
- 2 cloves garlic, crushed
- 1/2 teaspoon black pepper
***
- 2 teaspoons cornstarch dissolved in
- 1 tablespoon water
***
- 1 teaspoon dark sesame oil
- toasted slivered almonds or sesame seeds (optional)
With vegetable peeler, remove three 2 x 1-inch strips of peel from orange; set aside. Squeeze 1/2 cup juice from orange; cover and refrigerate. In small bowl, combine orange peel, teriyaki sauce, water, garlic and pepper. In crockpot, place beef short ribs. Pour teriyaki mixture over short ribs. Cover and cook on LOW 7-1/2 to 8-1/2 hours or until ribs are tender. (No stirring is necessary.) Remove ribs from cooking liquid; keep warm. To make glaze, strain cooking liquid; skim fat. In small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil. Bring to a boil; cook and stir 1 minute until thickened.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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