Red cooked short ribs
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Beef short ribs |
| ⅓ | cup | (to 1/2 cup) flour |
| 2 | tablespoons | Oil |
| 1¾ | cup | Water, divided |
| ½ | cup | Kikkoman Teriyaki sauce |
| 1 | Clove garlic, pressed | |
| ½ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Ground cloves |
Directions
Coat ribs thoroughly with flour; reserve ¼ cup excess flour. Heat oil in Dutch oven or large saucepan over medium heat. Add ribs and brown slowly on all sides; drain off excess oil. Combine 1¼ cups water, teriyaki sauce, garlic, ginger and cloves; pour over ribs.
Cover; simmer 2 hours, or until ribs are tender. Meanwhile, blend reserved flour and remaining ½ cup water. Remove ribs to serving platter; keep warm. Pour pan drippings into large measuring cup; skim off fat. Add enough water to measure 2 ½ cups; return to pan and bring to boil. Gradually stir in flour mixture. Cook and stir until thickened; serve with ribs.
Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo