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12 oz boneless short ribs

1 cup flour

1/2 tsp salt & pepper blend

4 fl oz Sweet Orange Chili Sauce with Garlic and Soy (KG3447HG)

1/4 cup diced onions, 1” dice

2 tbsp extra virgin olive oil

6 cloves garlic, crushed

1/2 tsp fresh chopped rosemary

2 tbsp dried apricots, chopped

1 cup beef broth

1/2 cup sake

1 tbsp tahini

1 tsp toasted sesame seeds


1.  Heat oil in large skillet on medium heat, toss beef in flour, salt & pepper mix and add to oil browning on all sides.

2.  Add onions, apricot’s and garlic. Stir until onions are translucent.

3.  Deglaze with Sake. Reduce heat to a low simmer. Add Sweet Orange Chili Sauce with Garlic and Soy (KG3447HG) with remaining ingredients, stir and cover.

4.  Cook for about an hour and a half and check for tenderness. Serve over steamed rice.