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!
Ingredients
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.
Directions
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:
/watch?v=dBn2ux5vRHk
My
greatest joy is serving my Master Indy:
socialslave
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
by
Dan White
http://www.amazon.com
/dp/B00F315Y4Iref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
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