Mahogany Short Ribs 4.000

Deb Lindsey for The Washington Post

Jan 18, 2006

The prune juice tenderizes the marbled ribs of beef, while the teriyaki sauce adds sweetness and salt. If you're serving wine, a California zinfandel makes a perfect match.

Three pounds of bone-in ribs yields about 1 1/2 pounds cooked meat.

Make Ahead: The meat needs to marinate in the refrigerator overnight, or 1 day in advance. The cooked short ribs can be refrigerated for up to 4 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 3 pounds bone-in or boneless beef short ribs, cut into 4 pieces
  • 1 cup teriyaki sauce
  • 1 cup prune juice
  • 1 cup water
  • 1/2 teaspoon black peppercorns


Place the meat in a lidded container and cover with a mixture of the teriyaki sauce and prune juice. Cover and refrigerate overnight or up to 1 day.

Remove the ribs from the marinade, reserving the marinade.

In a large pot over medium-high heat, combine the marinade, water and peppercorns. Bring the mixture to a boil, then reduce the heat to medium-low, add the meat and cover. Cook for 2 hours, or until the meat is very tender or falls away from the bone.

Transfer the cooked short ribs to a platter. Increase the heat to medium-high and cook the sauce for 5 minutes, or until it is syrupy. Pour it over the meat, and serve hot. To reheat, remove any congealed fat from the top of the sauce and slowly warm the ribs in the liquid.

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Recipe Source

Adapted from "Recipes 1-2-3," by Rozanne Gold (Viking, 1996).

Tested by Candy Sagon.

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