Teriyaki braised beef short ribs

Step 1/6

• 6 cloves garlic
• 700 g beef short ribs
• salt
• pepper
• oil for frying

• ovenproof pot with lid
• cutting board
• knife

Peel and thinly slice garlic. Season short ribs with salt and pepper. Heat oil in a pot over medium-high heat and sear meat on both sides, then add garlic.

Step 2/6

• 150 ml Teriyaki sauce
• 400 ml beef stock

• oven

Preheat oven to 160°C/320°F. Add Teriyaki sauce and beef stock to the pot with the short ribs. Cover and turn the heat to medium-low. Let simmer for approx. 10 min.

Step 3/6

Transfer the pot to the oven and braise at 160°C/320°F for approx. 2.5 hrs., turning short ribs occasionally.

Step 4/6

• 1 onion
• 1 red onion
• 10 button mushrooms
• 1 potato
• 200 g Daikon radish
• salt

• vegetable peeler
• sieve
• pot

Approx. 15 min. before short ribs are done braising, cut onion and red onion into rings and slice mushrooms. Peel potato and radish, cut them into bite-sized pieces, and add to a pot of simmering salted water. Cook for approx. 5 min., then drain.

Step 5/6

• 1½ tbsp butter
• 400 g spinach
• oil for frying

• frying pan

Remove short ribs from the oven. Heat oil in a frying pan over medium heat. Add red onion, button mushrooms, and cooked potato and radish. Sauté for approx. 2 – 3 min. Add butter and some of the beef cooking liquid and turn the heat to low. Add the spinach and cook until wilted, approx. 2 – 3 min.

Step 6/6

Add some of the cooking liquid from the ribs to serving plates, place short ribs in the center, arrange vegetables around the ribs, and serve. Enjoy!

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