Recipe - Red Cooked Short Ribs

3 pound Beef short ribs
1/3 cup (to One half cup) flour
2 tablespoon Oil
1 Three fourths cup Water, divided
One half cup Kikkoman Teriyaki sauce
1 Clove garlic, pressed
One half teaspoon Ground ginger
1/8 teaspoon Ground cloves

Coat ribs thoroughly with flour; reserve One fourth cup excess flour. Heat oil in
Dutch oven or large saucepan over medium heat. Add ribs and brown slowly on
all sides; drain off excess oil. Combine 1 One fourth cups water, teriyaki sauce,
garlic, ginger and cloves; pour over ribs. Cover; simmer 2 hours, or until
ribs are tender. Meanwhile, blend reserved flour and remaining One half cup
water. Remove ribs to serving platter; keep warm. Pour pan drippings into
large measuring cup; skim off fat. Add enough water to measure 2 One half cups;
return to pan and bring to boil. Gradually stir in flour mixture. Cook and
stir until thickened; serve with ribs.

Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson
Cooking Echo

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini