Teriyaki Short Ribs

On a budget – minimum preparation kid-friendly
Serves 4 to 5

¾ cup tamari
1 tablespoon ground ginger
¼ cup honey
3 tablespoons finely chopped chives
3 cups water
2 tablespoons cider or rice vinegar
1 large head garlic, cloves peeled and left whole
3 pounds beef short ribs
4 tablespoons sesame oil

In a large Dutch oven, whisk the tamari, ginger, honey, chives, water, and vinegar; add the whole cloves of garlic. Add the shot ribs. Bring the pot to a boil over high heat, turn the heat to low, and simmer, covered, for 2 ½ to 3 hours, or until the meat is fork-tender. If you start to run out of liquid, add 2/3 cup water and 1/3 cup tamari. Remove the ribs and keep warm, but continue to allow the broth to simmer, uncovered, on the stove.
Meanwhile, preheat oven to 450 degrees F.
Place the ribs on a roasting pan, meat side up, and brush with sesame oil. Roast for 15 minutes, or until the edges become crispy. Serve in warmed shallow bowls with a few spoonfuls of broth poured on top.