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Orange-Glazed Short Ribs With Rice and Peas

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B3, B6, B12, H, C, D
    MineralsZinc, Copper, Fluorine, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 large orange

    2. 1 cup teriyaki sauce

    3. 1/2 cup water

    4. 2 cloves garlic, minced

    5. 1/2 teaspoon ground black pepper

    6. 2 1/2 pounds boneless beef chuck short ribs, trimmed and cut into 2 x 2 x 4-inch pieces

    7. 2 teaspoons cornstarch dissolved in

    8. 1 tablespoon water

    9. 1 cup long grain rice

    10. 1 cup frozen peas

    11. 1 teaspoon dark sesame oil

    Instructions Jump to Ingredients ↑

    1. With a vegetable peeler, remove 3 strips (3 x 1-inches) from orange; reserve orange. In a small bowl, combine strips, teriyaki sauce, water, garlic and pepper. Place beef short ribs into slow cooker and pour teriyaki mixture over. Cover and cook on low 7 1/2 to 8 hours or until beef is tender.

    2. About 15 minutes before the end of the cooking time, prepare rice according to package directions. Stir peas into rice; cover and keep warm. Squeeze juice from orange to yield 1/2 cup and set aside.

    3. Remove beef from cooking liquid; skim off fat. In a small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil. Bring to a boil; cook and stir 1 minute or until thickened and bubbly.

    4. Spoon rice mixture on platter. Arrange short ribs over rice; pour some of the glaze over ribs. Serve with remaining glaze.

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