Recipe: Rozanne Gold's Mahogany Short Ribs

Friday, November 01, 2013

This irreverent merger of foodstuffs results in a tantalizing dish that will amaze and amuse your guests.  Prune juice tenderizes marbled ribs of beef, while teriyaki adds a touch of sweetness and salinity.  Nice with a bright, young zinfandel.  E   ven more delicious cooked one day ahead.  (Serve on wide egg noodles tossed with sweet butter and snippets of fresh rosemary.)

3 pounds short ribs (between between the bones, lengthwise)
1 cup teriyaki sauce
1 cup prune juice

Cover the meat in a mixture of teriyaki and prune juice.  Refrigerate, covered, overnight. Remove the ribs from the marinade.  Bring the marinade to a boil in a medium pot with 1 cup water and whole black peppercorns.  Lower the heat, add the ribs, and cover.  Simmer for 2 hours or until meat is very tender.  Remove the ribs to a platter.  Bring the sauce to a boil, lower heat to medium-high and cook 5 minutes until syrupy.  Add salt and freshly ground black pepper to taste.  Return ribs to the pot and heat gently. 

Serves 4 


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