Orange-Glazed Short Ribs Crockpot
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- 2-1/2 lbs. boneless beef chuck short ribs, cut into 4x2x2-inch pieces
- 1 large orange
- 1 cup prepared thick teriyaki baste and glaze sauce
- 1/2 cup water
- 2 cloves garlic, crushed
- 1/2 tsp. pepper
- 2 tsp. cornstarch dissolved in 1 Tbsp. water
- 1 tsp. dark sesame oil
- toasted slivered almonds or sesame seeds (optional)
With vegetable peeler, remove three 2x1-inch strips of peel from orange; set aside. Squeeze 1/2 cup juice from orange; cover and refrigerate.
In small bowl, combine orange peel, teriyaki sauce, water, garlic and pepper.
In slow cooker, place beef short ribs. Pour teriyaki mixture over short ribs. Cover and cook on LOW 7-1/2 to 8-1/2 hours or until ribs are tender. (No stirring is necessary.)
Remove ribs from cooking liquid; keep warm.
To make glaze, strain cooking liquid; skim fat. In small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil. Bring to a boil; cook and stir 1 minute until thickened.
Serve over rice and peas and sprinkle with almonds.
Nutrition Info per serving: (1 serving, 4.5 oz.) 200 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 52 mg cholesterol; 542 mg sodium; 8 g carbohydrate; 0.2 g fiber; 26 g protein; 7.5 mg niacin; 0.6 mg vitamin B6; 1.2 mcg vitamin B12; 1.7 mg iron; 31.9 mcg selenium; 4.7 mg zinc.