3-Ingredient Sweet and Savory Short Ribs

From the kitchen of Carly

Deeply savory short ribs braised in a sweet-umami glaze of prune juice and teriyaki. The meat falls from the bone after hours in the oven, while the cooking liquid reduces into a sticky, complex sauce that coats every bite.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13 pounds English-style bone-in beef short ribs
  • 1Kosher salt, freshly ground black pepper
  • 12 tablespoons olive oil
  • 11 cup prune juice
  • 11 cup teriyaki sauce

Instructions

  1. Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8–10 minutes. Transfer ribs to a plate.

  2. Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2–3 hours.

  3. Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12–15 minutes. Season with salt and pepper; pour over ribs.