Best Cranberry Teriyaki Short Ribs Recipes

Asian Braised Short Ribs with Cranberry-Teriyaki Glaze image

Provided by Ming Tsai

Yield Makes 20 servings

Number Of Ingredients 16

15 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this)
4 teaspoons kosher salt
2 1/2 teaspoons freshly ground black pepper
2 tablespoons canola oil
5 large onions, roughly chopped (about 5 cups)
6 carrots, roughly chopped (about 3 1/2 cups)
1/2 bunch celery, roughly chopped (about 3 cups)
2 medium fennel bulbs (sometimes called anise; 1 1/2 to 2 pounds total), stalks discarded and bulbs roughly chopped
4 lemongrass stalks, root ends trimmed, tough outer leaves discarded, and finely chopped
3 tablespoons garlic, minced (about 6 to 7 cloves)
1 tablespoon ginger, minced (from 1/2-inch knob)
4 cups Chinese Shaoxing rice wine or sake
2 cups dark soy sauce
6 whole sprigs fresh thyme
3 dried bay leaves
1 cup cranberry-teriyaki glaze

Steps:

Sprinkle short ribs with 3 teaspoons salt and 2 teaspoons pepper.
In large heavy stockpot over high heat, heat oil until hot but not smoking. Working in batches, sear ribs, turning occasionally, until brown on all sides, about 10 to 12 minutes. Transfer as browned to plate, reserving rendered fat in pan. Add onions, carrots, celery, fennel, lemongrass, garlic, and ginger and sauté, stirring frequently, until soft, about 10 minutes. Add rice wine, soy sauce, thyme, and bay leaves, and remaining 1 teaspoon salt and 1/2 teaspoon pepper. Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve.

Cranberry-Teriyaki Short Ribs image

Provided by Betty Crocker Kitchens

Categories Entree

Time 4h

Yield 8

Number Of Ingredients 12

6 lb beef short ribs, cut into 4-inch pieces
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons canola oil
1 large onion, chopped (1 cup)
1 1/2 cups chopped celery
1 tablespoon finely chopped garlic
1 tablespoon finely chopped gingerroot
2 cups cranberry juice
1 bottle (19.5 oz) teriyaki triple ginger sauce
1 can (14 oz) whole berry cranberry sauce
4 medium green onions, chopped (1/4 cup)

Steps:

Heat oven to 300°F. Sprinkle ribs evenly with salt and pepper. In 5-quart Dutch oven, heat oil over medium-high heat. Working in batches, brown ribs in oil on all sides; remove ribs to large roasting pan.
Add onion, celery, garlic and gingerroot to Dutch oven. Cook over medium heat about 8 minutes, stirring frequently, until vegetables are soft. Add vegetables to ribs in roasting pan.
Pour cranberry juice into Dutch oven; heat to boiling over high heat. Boil 1 minute, scraping up browned bits from bottom of pan. Reduce heat to medium. Stir in teriyaki sauce and cranberry sauce until blended.
Pour 3 cups of the sauce over ribs. Reserve remaining 2 cups sauce for serving; refrigerate.
Cover roasting pan with foil; bake 3 hours to 3 hours 30 minutes or until ribs are tender. Reheat reserved sauce; serve with ribs. Sprinkle ribs with green onions.

Nutrition Facts : ServingSize 1 Serving