Ingredients Jump to Instructions ↓

  1. 3 pounds bone-in or boneless beef short ribs, cut into 4 pieces 1 cup bottled reduced-sodium teriyaki sauce

  2. 1 cup prune juice

  3. 1/2 teaspoon whole black peppercorn s

Instructions Jump to Ingredients ↑

  1. Cover ribs with teriyaki sauce and prune juice; refrigerate, covered, overnight. Remove ribs from marinade; set aside. In a large pot over medium-high heat, bring the marinade, peppercorns and 1 cup water to a boil. Reduce heat to medium-low, add meat and cover. Simmer about 2 hours, until the meat is so tender it falls away from the bone. Transfer ribs to a platter. Increase the heat to medium-high and cook the sauce for 5 minutes, or until it is syrupy. Pour it over the meat, and serve hot. To reheat, remove any congealed fat from the top of the sauce and slowly warm the ribs in the liquid.


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