In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).
Tangy teriyaki and sweet prune juice might seem like an unlikely pairing, but they are all you need to make flavorful, succulent short ribs. This flavor combination was popularized by Rozanne Gold's recipe for Mahogany Short Ribs in her book Recipes 1-2-3.
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8–10 minutes. Transfer ribs to a plate.
Step 2
Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2–3 hours.
Step 3
Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12–15 minutes. Season with salt and pepper; pour over ribs.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
51 of Our Best 3-Ingredient Recipes
Not counting olive oil, salt, and other pantry staples, all of these dinners, breakfasts, and desserts can be made with only three ingredients.Our 20 Best Short Rib Recipes
There's no more flavorful or beefy cut than the succulent, sensational short rib.Epi's Newest Recipes: Secret Ingredient Edition
With these new recipes, a surprise is a good thing.The Recipe That Made Us Prune Juice (Yes, Prune Juice) Believers
These short ribs are sweet, sour, and completely delicious. And they're made with prune juice.
