We're back to comfort food season! Yay!!
3-Ingredient Sweet and Savory Short Ribs
I was craving short ribs a few weeks ago and realized I didn't have a good recipe. I went online looking for something simple. With slow-cooked meat the trick is finding a beautiful cut of meat and keeping the seasoning simple. I found this recipe on Epicurious.com for 3-Ingredient Sweet and Savory Short Ribs. Things I like about this recipe:
- Its simple. I mean, 3-ingredients? Yes, please. Thank you .
- The sweetness is subtle and the teriyaki and prune juice are an easy way to create depth of flavor.
3-Ingredient Sweet and Savory Short Ribs
INGREDIENTS
- 4 pounds bone-in beef short ribs
- 1 cup prune juice
- 1 cup teriyaki sauce
- Kosher salt, freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound carrots, peeled and cut into 2" chop (optional)
PREPARATION
Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8–10 minutes. Transfer ribs to a plate.
Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Add carrots. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2–3 hours.
Transfer ribs and carrots to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12–15 minutes. Season with salt and pepper; pour over ribs. Serve with mashed potatoes!
Notes:
- ADD THE CARROTS. They soak up every bit of deliciousness in that pot!
- Plan for 3 hours plus the 15 minutes to reduce the glaze. The longer it cooks the better.
- 4 pounds sounds like a lot, but it's bone in and most cuts have a bit of fat on them, so it ends up being less than you think.... and you'll want leftovers.
- If you want to use a slow cooker, I would recommend still searing the meat in a dutch oven and then placing the meat, sauce, and carrots in the slow cooker and setting it to low for 6-8 hours, or on high for 3-4.
- ADD THE CARROTS. They soak up every bit of deliciousness in that pot!
- Plan for 3 hours plus the 15 minutes to reduce the glaze. The longer it cooks the better.
- 4 pounds sounds like a lot, but it's bone in and most cuts have a bit of fat on them, so it ends up being less than you think.... and you'll want leftovers.
- If you want to use a slow cooker, I would recommend still searing the meat in a dutch oven and then placing the meat, sauce, and carrots in the slow cooker and setting it to low for 6-8 hours, or on high for 3-4.
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