- Coat ribs with flour; brown slowly on all sides in hot oil in Dutch oven or large skillet. Drain off excess oil.
- Arrange onion pieces around ribs. Combine teriyaki baste & glaze, vinegar, garlic, red pepper and 1/3 cup water; pour over ribs and onions. Cover and simmer 2 hours, or until short ribs are tender, turning ribs over frequently.
- Remove ribs and onions to serving platter; keep warm.
- Skim off fat from remaining sauce; serve with ribs and onions.
Two-Alarm Beef Short Ribs
ingredients
3 to 4 pounds beef short ribs
1/4 cup all-purpose flour
2 tablespoons vegetable oil
2 medium onions, quartered
1/2 cup Kikkoman Teriyaki Baste & Glaze
2 tablespoons red wine vinegar
2 cloves garlic, thinly sliced
3/4 teaspoon crushed red pepper
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
