Teriyaki Short Ribs

by Shannon Hayes (The Grassfed Gourmet Cookbook)
Serves 4 to 5

¾ cup tamari
1 tablespoon ground ginger
¼ cup honey
3 tablespoons finely chopped chives
3 cups water
2 tablespoons cider or rice vinegar
1 large head garlic, cloves peeled and left whole
3 pounds beef short ribs
4 tablespoons sesame oil

In a large Dutch oven, whisk the tamari, ginger, honey, chives, water and vinegar; add the whole cloves of garlic. Add the short ribs. Bring the pot to a broil over high heat, turn the heat to low, and simmer, covered for 2.5 to 3 hours, or until the meat is fork-tender. If you start to run out of liquid, add 2/3 cup water and 1/3 cup tamari. Remove the ribs and keep warm, but continue to allow the broth to simmer, uncovered, on the stove.

Meanwhile, preheat oven to 450-degrees.

Place the ribs on a roasting pan, meat side up, and brush with sesame oil. Roast for 15 minutes, or until the edges become crispy. Serve in warmed shallow bowls with a few spoonfuls of broth poured on top.

(We found that for this recipe to be acceptable to us, the serving suggestions must be followed. The meat alone does not have as much teriyaki flavor as we expected, but when dipped in the sauce which I had initially served on the side the meat was much better tasting. I found tamari, which is apparently a kind of soy sauce, in the Asian area of a larger grocery store. This recipe got three to four stars (out of 5) from the various family members present. We will probably try it again, figuring if it didn’t have so much competition it might go over better.)