Orange-Glazed Short Ribs w Rice & Peas
List of Ingredients
Orange-Glazed Short Ribs with Rice and Peas
2 1/2 pounds well-trimmed boneless beef chuck short ribs, cut into 2x2x4-inch pieces
1 large orange
1 cup thick teriyaki baste and glaze sauce
1/2 cup water
2 cloves garlic, crushed
1/2 teaspoon pepper
1 teaspoon dark sesame oil
2 teaspoons cornstarch dissolved in 1 tablespoon water
Toasted slivered almonds or sesame seeds (optional)
Rice:
1 cup uncooked regular long grain rice
1 cup frozen peas
With vegetable peeler, remove 3 strips (3x1 inches) from orange; reserve orange. In small bowl, combine strips, teriyaki sauce, water, garlic and pepper. In crock-pot; place beef short ribs; pour teriyaki mixture over. Cover and cook on low 7 1/2 to 8 1/2 hours or until beef is tender. (No stirring is necessary during cooking.)
Fifteen minutes before the end of cooking time, prepare rice according to package directions. Stir in peas; cover and keep warm. Squeeze juice from reserved orange to yield 1/2 cup; set aside.
Remove beef from cooking liquid; keep warm. For glaze, strain cooking liquid; skim off fat. In small saucepan, combine 1 cup cooking liquid, 1/2 cup orange juice, sesame oil and cornstarch mixture. Bring to a boil; cook and stir 1 minute or until thickened and bubbly.
Spoon rice mixture on platter. Arrange short ribs over rice; pour some of glaze over ribs. Sprinkle with almonds, if desired. Serve with remaining glaze.
Makes 4 servings.
Recipe
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