(Yield: 4 servings)
3 to 4 pounds beef short ribs
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 medium onions, quartered
1/2 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons red wine vinegar
2 cloves garlic, thinly sliced
3/4 teaspoon crushed red pepper
- Coat ribs with flour; brown slowly on all sides in hot oil in Dutch oven or large skillet. Drain off excess oil.
- Arrange onion pieces around ribs. Combine teriyaki baste & glaze, vinegar, garlic, red pepper and 1/3 cup water; pour over ribs and onions. Cover and simmer 2 hours, or until short ribs are tender, turning ribs over frequently.
- Remove ribs and onions to serving platter; keep warm.
- Skim off fat from remaining sauce; serve with ribs and onions.
If you like this, try...
On any one (1) Kikkoman product 10 oz or larger.