Crock Pot Orange-Glazed Short Ribs Recipe #73999
A great way to have dinner ready when you get home.
by Dancer^
½ day | 10 min prep
SERVES 4
- 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 almond (optional) or sesame seed (optional)
- With vegetable peeler, remove three 2 x 1-inch strips of peel from orange; set aside.
- Squeeze 1/2 cup juice from orange; cover and refrigerate.
- In small bowl, combine orange peel, teriyaki sauce, water, garlic and pepper.
- In crock pot, place beef short ribs.
- Pour teriyaki mixture over short ribs.
- Cover and cook on LOW 7-1/2 to 8-1/2 hours or until ribs are tender.
- (No stirring is necessary.) Remove ribs from cooking liquid; keep warm.
- To make glaze, strain cooking liquid; skim fat.
- In small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil.
- Bring to a boil; cook and stir 1 minute until thickened.
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5 stars