Ingredients
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)
Preparation
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.
