Crock Pot Orange-Glazed Short Ribs

Ingredients

• 2 1/2 lbs boneless beef chuck beef short ribs, cut into 4 x 2 x 2 inch pieces
• 1 large orange
• 1 cup prepared thick baste and glaze teriyaki sauce
• 1/2 cup water
• 2 garlic cloves, crushed
• 1/2 teaspoon pepper
• 2 teaspoons cornstarch, dissolved in
• 1 tablespoon water
• 1 teaspoon dark sesame oil
• toasted slivered almonds (optional) or sesame seed (optional)

Directions

1. 1

   With vegetable peeler, remove three 2 x 1-inch strips of peel from orange; set aside.

2. 2

   Squeeze 1/2 cup juice from orange; cover and refrigerate.

3. 3

   In small bowl, combine orange peel, teriyaki sauce, water, garlic and pepper.

4. 4

   In crock pot, place beef short ribs.

5. 5

   Pour teriyaki mixture over short ribs.

6. 6

   Cover and cook on LOW 7-1/2 to 8-1/2 hours or until ribs are tender.

7. 7

   (No stirring is necessary.) Remove ribs from cooking liquid; keep warm.

8. 8

   To make glaze, strain cooking liquid; skim fat.

9. 9

   In small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil.

10. 10

    Bring to a boil; cook and stir 1 minute until thickened.