Title: RED COOKED SHORT RIBS
Categories: Chinese, Beef
Yield: 6 servings
3 lb Beef short ribs
1/3 c (to 1/2 cup) flour
2 tb Oil
1 3/4 c Water, divided
1/2 c Kikkoman Teriyaki sauce
1 Clove garlic, pressed
1/2 ts Ground ginger
1/8 ts Ground cloves
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 pan 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.
