Lemon Teriyaki Beef Short Ribs with Rainbow Peppers Recipe

Lemon Teriyaki Beef Short Ribs with Rainbow Peppers

Prep time: 20 minutes

Skill level: intermediate

Lemon Teriyaki Beef Short Ribs with Rainbow Peppers in bowl recipe made with ReaLemon

Impressive enough for a dinner party or easy enough for a weeknight dinner, this Asian-inspired short rib recipe will have both friends and family singing your praises.

3.5 lb (1.75 kg)

beef short ribs

1 tbsp (15 mL)

vegetable oil

1 tsp (5 mL)

sesame oil

¾ cup (175 mL)

teriyaki sauce

¾ cup (175 mL)

ReaLemon® Lemon Juice

½ cup (125 mL)

brown sugar

3 tbsp (45 mL)

cornstarch

2 tbsp (30 mL)

Mirin or sherry

1 tbsp (15 mL)

each, minced fresh ginger and hot pepper sauce

clove garlic, minced

each, red, yellow and orange pepper, thinly sliced

¼ cup (50 mL)

sliced green onion

1 tbsp (15 mL)

toasted sesame seeds

Cooked rice

Heat the vegetable oil and sesame oil in a large, non-stick skillet set over medium-high heat. Brown ribs, in batches on all sides. Transfer the ribs to the slow cooker.

Whisk the teriyaki sauce with the ReaLemon®, brown sugar, cornstarch, Mirin, ginger, hot pepper sauce and garlic. Pour the mixture over the ribs. Cook on high for 4 hours or on low for 7 1/2 hours. Add the peppers and cook for 20 to 30 minutes or until the ribs are so tender that the meat is almost falling off the bone. Transfer the ribs and peppers to a platter. Sprinkle with green onion and sesame seeds. Serve with cooked rice.

Makes 4 servings.

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