Soy Vay®

Prep

• 1.
  Chop the onion.
• 2.
  Slice the carrots and celery into quarter-sized slices.
• 3.
  Season the short ribs with salt and pepper on both sides. Set aside.
• 4.
  Heat oil in a large heavy-bottom pot over high heat.
• 5.
  Prepare a charcoal grill for direct cooking over medium-high heat.

Cook

• 1.
  In the pot, sear the short ribs until golden brown crust forms, about 3 minutes per side.
• 2.
  Remove the short ribs, turn the heat down to medium and sauté the onions, carrots and celery until tender, about 10 minutes.
• 3.
  Add the ribs, Veri Veri Teriyaki sauce, chicken broth and brown sugar to the pot.
• 4.
  Stack ribs side by side so they cook evenly.
• 5.
  Turn the heat back up to high and bring the ingredients to a boil.
• 6.
  Cover the pot, turn the heat down to low and simmer for about an hour.
• 7.
  Once the meat is cooked, remove from the heat and allow it to cool in the liquid for 15 minutes.
• 8.
  Remove ribs from the pot and use a colander to strain the cooking liquid into a large bowl.
• 9.
  Pour the liquid back into the pot and then bring it to a boil.
• 10.
  Turn heat down to low and simmer for about 15 minutes or until the liquid has reduced by half the volume.
• 11.
  Place the ribs on the grill and cook until caramelized and heated through.
• 12.
  Brush ribs with the sauce and serve.