CRANBERRY-TERIYAKI SHORT RIBS

Cranberry-Teriyaki Short Ribs image

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h

Yield 8

Number Of Ingredients 12

6 lb beef short ribs, cut into 4-inch pieces
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons canola oil
1 large onion, chopped (1 cup)
1 1/2 cups chopped celery
1 tablespoon finely chopped garlic
1 tablespoon finely chopped gingerroot
2 cups cranberry juice
1 bottle (19.5 oz) teriyaki triple ginger sauce
1 can (14 oz) whole berry cranberry sauce
4 medium green onions, chopped (1/4 cup)

Steps:

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

Nutrition Facts : ServingSize 1 Serving