Cranberry-Teriyaki Short Ribs

Treat your family to a hearty Asian dinner with these beef ribs that are baked with cranberry and teriyaki sauce. MORE+ LESS-

By Betty Crocker Kitchens

December 21, 2011

lb beef short ribs, cut into 4-inch pieces

1 1/2

teaspoons salt

teaspoon freshly ground pepper

tablespoons canola oil

large onion, chopped (1 cup)

1 1/2

cups chopped celery

tablespoon finely chopped garlic

tablespoon finely chopped gingerroot

cups cranberry juice

bottle (19.5 oz) teriyaki triple ginger sauce

can (14 oz) whole berry cranberry sauce

medium green onions, chopped (1/4 cup)

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1

Heat oven to 300°F. Sprinkle ribs evenly with salt and pepper. In 5-quart Dutch oven, heat oil over medium-high heat. Working in batches, brown ribs in oil on all sides; remove ribs to large roasting pan.
2

Add onion, celery, garlic and gingerroot to Dutch oven. Cook over medium heat about 8 minutes, stirring frequently, until vegetables are soft. Add vegetables to ribs in roasting pan.
3

Pour cranberry juice into Dutch oven; heat to boiling over high heat. Boil 1 minute, scraping up browned bits from bottom of pan. Reduce heat to medium. Stir in teriyaki sauce and cranberry sauce until blended.
4

Pour 3 cups of the sauce over ribs. Reserve remaining 2 cups sauce for serving; refrigerate.
5

Cover roasting pan with foil; bake 3 hours to 3 hours 30 minutes or until ribs are tender. Reheat reserved sauce; serve with ribs. Sprinkle ribs with green onions.