Saturday, April 2, 2016

EZ Secret Beef Short Ribs

Straight from the bottle teriyaki sauce and a cup 

of prune juice are all you need to make theses 

fantastic short ribs. Don't laugh! Those simple 

ingredients bond to form both sweet and sour 

flavors. This transforms short ribs into tender, 

delicate hunks of meat that no one will believe 

was made with just those ingredients. Simply serve 

over your choice of noodles, rice or even quinoa!

 Bonus: After you remove the cooked meat, bring the leftover liquid to a boil until it reduces to a super-charged glaze that's perfect for just about anything else you might have laying around). Don't worry, you don't have to mention the secret was prunes!


3 pounds English-cut bone-in beef short ribs*
Kosher salt, freshly ground black pepper
2 tablespoons olive oil
1 cup prune juice
1 cup teriyaki sauce

1 orange, sliced

*English-Cut: this is the most common cut. 

There are usually 3 or 4 bones about 3" 

long, and about 1" to 2" thick. Short ribs 

often have a layer of fat on top, although 

some butchers remove it. You can see the 

thin leathery membrane which can be left on 

to help hold things together. (however 

nobody eats that) Cook these bone side 

down With the meat on top. This lets the 

meat develop the best flavor and the bone 

releases the best elements for the sauce.


Place oven rack low enough for the baking 

dish to have room with its cover on. Do this 

before you pre-heat the oven to 350°F.

Season ribs with salt and pepper. Heat oil in 

a Large skillet on medium-high heat. 

Working in batches if necessary, sear ribs 

until browned on all sides, 8–10 minutes.

Transfer ribs to the baking dish. Place them 

with the meat side up!!

Drain fat from the skillet. Add prune juice, 

teriyaki sauce, and 1½ cups water. Bring to 

a simmer. Carefully pour over the meat in

the baking dish.

Arrange orange slices on top, cover the dish 

and transfer to oven.

Be careful as the fluid will be rather high. 

Braise until beef is very tender and falling off 

the bone, 2–3 hours.

Transfer ribs to a platter.

Bring liquid in pot to a boil on stove top. 

Cook, uncovered, until liquid is reduced to a 

glaze, 12–15 minutes. Season with salt 

and pepper; pour over ribs.

Serve with a side of a dark green vegetable 

and either a rice or a pasta.

For our music:


My greatest joy is serving my Master Indy:

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


via @amazon

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