Sapporo Braised Short Ribs With Teriyaki Sauce

Feb 12, 2007 by GodsMullet | 1 Comments| Share it:   



1 rating


  • Prep: 3+ hrs.
  • Cook: 3+ hrs.
  • Serves: 4

Filed Under


  • 3 - 4 rib slab Beef short ribs
  • Salt
  • Cracked Pepper
  • 1 1/2 Onion (roughly chopped)
  • 6 cloves Garlic (roughly chopped)
  • 4 stalks Celery (roughly chopped)
  • 2 Romas (roughly chopped)
  • 1/2 cup Apple-Cider Vinegar
  • 1/2 cup Beef Stock
  • 2 cups Sapporo Beer
  • a few Whole Peppercorns
  • 2 Bay Leaves
  • 1 cup Saki
  • 1 cup Soy Sauce
  • 1/2 cup Sugar
  • 3 tbsp Ginger (ground)
  • 1/2 cup Mirin

Step 1

Cut the slab into individual ribs. Trim the excess fat off, but leave the silver skin. Sprinkle with salt and pepper and refrigerate overnight.


Step 2

Brown the ribs on the three meaty sides in a bit of olive oil in a French oven.


Step 3

Place the ribs bone-side down and add the remaining ingredients, bringing the liquid up to just under an inch.


Step 4

Braise the ribs at 300F for about 2 1/2 to 3 hours or until tender. Every 45 minutes or so, check and make sure the liquid is barely simmering, and rotate the ribs to ensure even cooking.


Step 5



Step 6

The Teriyaki Sauce: Stir together Saki, soy sauce, sugar, ginger, and mirin.


Step 7

Place the ribs on a baking sheet and brush with the sauce. Cook on 350F for 30 minutes while re-glazing every 5 minutes. (about 1/2 way done)


Step 8

Garnish with green onions and sesame seeds.

Now that you have learned how to make sapporo braised short ribs with teriyaki sauce, please be sure to view these other beef recipes. Also, you will love these American recipes.


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1 Comment

user does not have an avatar tennislady

Jun 01, 2007

best short ribs i have ever eaten. easy to make and they fall right off the bone. excellent

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