Red Cooked Short Ribs
|Beef short ribs||3 Pound|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Water||1 3⁄4 Cup (28 tbs), divided|
|Teriyaki sauce||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), pressed|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
Coat ribs thoroughly with flour; reserve 1/4 cup excess flour.
Heat oil in Dutch oven or large saucepan over medium heat.
Add ribs and brown slowly on all sides; drain off excess oil.
Combine 1 1/4 cups water, teriyaki sauce, garlic, ginger and cloves; pour over ribs.
Cover; simmer 2 hours, or until ribs are tender.
Meanwhile, blend reserved flour and remaining 1/2 cup water.
Remove ribs to serving platter; keep warm.
Pour pa|n drippings into large measuring cup; skim off fat.
Add enough water to measure 2 1/2 cups; return to pan and bring to boil.
Gradually stir in flour mixture.
Cook and stir until thickened; serve with ribs.