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Orange-Glazed Short Ribs
A great way to have dinner ready when you get home. |
Prep: 10 minutes
Cook: 8 hours
Servings: Serves 4
| 2-1/2 |
lbs. 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 |
tsp. pepper |
| 2 |
tsp. cornstarch dissolved in 1 Tbsp. water |
| 1 |
tsp. dark sesame oil |
| -- |
toasted slivered almonds or sesame seeds (optional) |
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With vegetable peeler, remove three 2x1-inch strips of peel from orange; set aside. Squeeze 1/2 cup juice from orange; cover and refrigerate. |
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In small bowl, combine orange peel, teriyaki sauce, water, garlic and pepper. |
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In slow cooker, 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.) |
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Remove ribs from cooking liquid; keep warm. |
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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. |
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| Serve over rice and peas and sprinkle with almonds. |
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