(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 Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.
On any one (1) Kikkoman product.