Crock Pot Orange-Glazed Short Ribs

Recipe by Dancer
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READY IN: 8hrs 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    lbs boneless beef chuck beef short ribs, cut into 4 x 2 x 2 inch pieces
  • 1
    large orange
  • 1
    cup prepared thick baste and glaze teriyaki sauce
  • 12
    cup water
  • 2
    garlic cloves, crushed
  • 12
    teaspoon pepper
  • 2
    teaspoons cornstarch, dissolved in
  • 1
    tablespoon water
  • 1
    teaspoon dark sesame oil
  • toasted slivered almonds (optional) or sesame seeds (optional)
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DIRECTIONS

  • With vegetable peeler, remove three 2 x 1-inch strips of peel from orange; set aside.
  • Squeeze 1/2 cup juice from orange; cover and refrigerate.
  • In small bowl, combine orange peel, teriyaki sauce, water, garlic and pepper.
  • In crock pot, place beef short ribs.
  • Pour teriyaki mixture over short ribs.
  • Cover and cook on LOW 7-1/2 to 8-1/2 hours or until ribs are tender.
  • (No stirring is necessary.) Remove ribs from cooking liquid; keep warm.
  • To make glaze, strain cooking liquid; skim fat.
  • In small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil.
  • Bring to a boil; cook and stir 1 minute until thickened.
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