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3-Ingredient Sweet and Savory Short Ribs Recipe

3-Ingredient Sweet and Savory Short Ribs Recipe
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★★★★★

5.2 from 7 reviews

Tender and flavorful English-style bone-in beef short ribs braised in a sweet and savory combination of prune juice and teriyaki sauce. This easy 3-ingredient recipe delivers fall-off-the-bone meat with a rich glaze perfect for a comforting dinner.

Ingredients

Scale

Meat

  • 3 pounds English-style bone-in beef short ribs

Seasoning & Oil

  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil

Sauce & Liquid

  • 1 cup prune juice
  • 1 cup teriyaki sauce
  • 1 1/2 cups water

Instructions

  1. Preheat and season: Preheat your oven to 350°F (175°C). Generously season the short ribs with kosher salt and freshly ground black pepper to enhance their natural flavors.
  2. Sear the ribs: Heat 2 tablespoons of olive oil in a Dutch oven or large ovenproof pot over medium-high heat. Working in batches if necessary to avoid overcrowding, sear the ribs until they are deeply browned on all sides, about 8 to 10 minutes. This process locks in juices and adds rich flavor. Transfer the browned ribs to a plate.
  3. Prepare braising liquid and braise: Carefully drain excess fat from the pot. Add 1 cup prune juice, 1 cup teriyaki sauce, and 1 1/2 cups water. Bring the mixture to a simmer, then return the ribs to the pot. Cover with a lid, transfer the pot to the preheated oven, and braise for 2 to 3 hours until the beef is very tender and falling off the bone.
  4. Reduce sauce and serve: Remove the ribs from the pot and place them on a serving platter. Bring the braising liquid to a boil over the stove and cook uncovered for 12 to 15 minutes, or until the liquid reduces into a thick, flavorful glaze. Adjust seasoning with salt and pepper as needed, then pour the glaze over the ribs before serving.

Notes

  • For best results, choose English-style bone-in short ribs as they have more connective tissue that becomes tender during braising.
  • You can substitute prune juice with apple juice or a dry red wine for a variation in flavor.
  • Make sure to brown the ribs thoroughly for enhanced flavor complexities.
  • This recipe pairs beautifully with creamy mashed potatoes or steamed rice to soak up the glaze.
  • Refrigerate leftovers within two hours and consume within 3-4 days for food safety.

Nutrition

Keywords: short ribs, beef ribs, braised ribs, prune juice, teriyaki sauce, easy dinner, savory meat, fall-off-the-bone ribs

Find it online: https://kitchenbyclara.com/3-ingredient-sweet-and-savory-short-ribs-recipe/