Slow Cooker Blood Orange Teriyaki Beef Ribs
Prep Time
Cooking Mode
3 lbs braising beef short ribs
1 onion, finely chopped
1 bay leaf
1 ¼ cups sodium-reduced beef broth
½ cup Blood Orange Ginger Teriyaki Grilling Sauce
¼ cup brown sugar
3 tbsp tomato paste
2 tbsp all-purpose flour
2 cloves garlic, minced
½ tsp pepper
3 lbs braising beef short ribs
1 onion, finely chopped
1 bay leaf
1 ¼ cups sodium-reduced beef broth
½ cup Blood Orange Ginger Teriyaki Grilling Sauce
¼ cup brown sugar
3 tbsp tomato paste
2 tbsp all-purpose flour
2 cloves garlic, minced
½ tsp pepper
Directions
1Place ribs, onions and bay leaf in slow cooker. Whisk together broth, half the teriyaki sauce, sugar, tomato paste, flour, garlic and pepper. Pour over ribs. Cover and cook on LOW for 8 hours, or until ribs are tender and sauce is thick and sticky.
2Remove ribs to a platter. Remove and discard bay leaf and any excess fat that has risen to the top. Measure out 1 cup (250 mL) of cooking liquid and place in a small saucepan. Bring to a boil over medium-high heat and reduce to a sticky glaze, about 10 min. Stir in remaining teriyaki sauce and serve over ribs.
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Personal Note
Personal Note
