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.