3-Ingredient Sweet and Savory Short Ribs

Wouldn't make again. The meat came out super tender, but the sauce was rough. It was sticky and sugary, but not in the way that I was hoping. Giving 2/4 because the short rib was great once you took as much of the sauce off as possible.

• mrella22

• Staten Island, NY

• 11/14/2018

I love this recipe. I have made it three different times and everyone has enjoyed this dish each time. Based on reviews with concern of the flavor of teriyaki, I did add an onion, ginger, and garlic cut into large chunks and then discarded them when removing the beef. Used this recipe with pork and beef. Delicious. Easy. This recipe is a keeper!

• kikisquid

• Napa, CA

• 3/14/2018

This was just ok. Went together very easy, of course, but the flavors weren't spectacular or anything. I'd call it interesting more than yummy. Then I'm stuck with the rest of the jar of prune juice...

• nywenzel

• Columbus, OH

• 8/31/2017

Made this last night, super simple, only 3 ingredients. duh! Made the braising liquid per the recipe. However, the teriyaki sauce I used had garlic and sesame seeds, so lots of extra flavor enhancement there. I used my enameled cast iron and cooked in my pellet smoker. It is hot in SoCal right now. Set the temp for 350, but after about 20 mins I could tell it was cooking too fast. Reduced the temp to 280 and let it continue for about 1.5 hours. Meat was tender and a knife plunged easily into the meat. After the reduction the sauce was a bit salty, so no need to adjust the seasoning. I was really happy with the results, though next time I'll cook it slower than the 350.

• stevemill

• southern Cal

• 7/23/2017

This (famous) recipe was created by Rozanne Gold back in the 1990s under the name "Mahogany Short Ribs." Please give credit where credit is due.

• janelear8162

• New York, NY

• 7/15/2017

This is the second year I made this recipe for a Passover seder. Last year I burnt the first batch and made it again but lowered the cooking temperature. This year I browned the meat faster and hotter then cooked it for 2 1/2 hours at 325 F. It was great.

• cookiesandler

• Toronto ON

• 4/12/2017

Your finished dish will only be as good as your teriyaki sauce. Mine was too salty and bitter. While it was incredibly easy, the dish isn't one that I'll repeat. Next time I'llf find a more reliable option.

• jenacass

• Dallas

• 12/15/2016

I used this on baby back ribs rather than short ribs, but it worked just as well. I added a little bit of adobo sauce to the glaze and it was so delicious I practically licked the pan clean when I poured it over the ribs. Definitely going to repeat this one.

• acetken

• 8/24/2016

Delicious!

• Anonymous

• 6/20/2016

LOVE this super easy and delicious recipe!! I made a few adjustment to it: Used the teriyaki sauce from Trade Joes and syrup of a can of plums. Also added in carrots and onions. After it was done braising, put it under the broiler for 2-3 mins. And served it with drizzles of the braising liquid .

• jmei21

• Chicago

• 6/10/2016

Best recipe I've ever made for short ribs. Loved the flavor. I thought it would be sweeter, but was delighted that it had a mild sweetness, as well as a nice beefy-ness. Only change I made was the start the oven at 325 for 90 minutes, then dropped it to 275 for an hour. Then I left the pot in the oven for another hour.

• henry6512

• Phoenixville, PA

• 5/6/2016

After the review about too salty, I added a little brown sugar and root beer to the liquid mix (cut down the water.) Seemed to do the trick. I might throw in some sweet onions in the bottom of a Dutch Oven, give it a little more zing. Mostly I liked it for minimum prep time, it didn't seem to lack from complexity for just a few ingredients.

• tsea

• Seattle

• 4/18/2016

Delicious!! Made it last week and I'm making it again today! Very good! Using it to load up on protein before a marathon :)

• chrross

• Boston, MA

• 4/17/2016

Loved how easy this recipe is and how tender the short ribs come out, but is anyone else getting a blast of salt? I used regular Kikoman teriyaki sauce and Sunsweet prune juice and my sauce came out almost too salty to even eat. Wowsers, was it salty. Anyone have a solution? Different teriyaki sauce? Adding some brown sugar? Adding blood pressure medication?

• jim35

• Los Angeles, CA

• 4/16/2016

我跟着烤箱的菜谱到厨师ing. That's when I put it all in the crockpot and let it cook for 7 hours on low. Then I picked up the recipe (reducing liquid on stove-top). This was truly fab-o! So simple and yummy. Will definitely make again, same way.

• Miss_Mikki

• Los Angeles

• 4/11/2016