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

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