| Cuisine: American | Type: Main Course | Serves: 4 |
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Source:
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Rozanne Gold |
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Attributes:
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Comments:
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Serving Suggestions:
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Serve on wide egg noodles tossed with sweet butter and snippets of fresh rosemary. Or, creamy Parmesan polenta. |
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Ingredients:
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3 pounds short ribs (cut between the bones, lengthwise) 1 cup teriyaki sauce 1 cup prune juice A few black peppercorns |
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Instructions:
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1. Cover the meat in a mixture of teriyaki and prune juice. Refrigerate, covered, overnight. 2. Remove the ribs from the marinade. Bring the marinade to a boil in a medium pot with 1 cup water and whole black peppercorns. 3. Lower the heat, add the ribs, and cover. Simmer for 2 hours or until meat is very tender. 4. Remove the ribs to a platter. Bring the sauce to a boil, lower heat to medium-high and cook until syrupy. Add salt and freshly ground black pepper to taste. Return ribs to the pot and heat gently. |
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Related recipes:
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None |
2013-11-04