Crock Pot Orange-Glazed Short Ribs

• 2 1/2 lbs boneless beef chuck beef short ribs, cut into 4 x 2 x 2 inch pieces
• 1 large orange
• 1 cup prepared thick baste and glaze teriyaki sauce
• 1/2 cup water
• 2 garlic cloves, crushed
• 1/2 teaspoon pepper
• 2 teaspoons cornstarch, dissolved in
• 1 tablespoon water
• 1 teaspoon dark sesame oil
• toasted slivered almonds (optional) or sesame seeds (optional)

1. With vegetable peeler, remove three 2 x 1-inch strips of peel from orange; set aside.
2. Squeeze 1/2 cup juice from orange; cover and refrigerate.
3. In small bowl, combine orange peel, teriyaki sauce, water, garlic and pepper.
4. In crock pot, place beef short ribs.
5. Pour teriyaki mixture over short ribs.
6. Cover and cook on LOW 7-1/2 to 8-1/2 hours or until ribs are tender.
7. (No stirring is necessary.) Remove ribs from cooking liquid; keep warm.
8. To make glaze, strain cooking liquid; skim fat.
9. In small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil.
10. Bring to a boil; cook and stir 1 minute until thickened.

short ribs, orange, teriyaki sauce, water, garlic, pepper, cornstarch, water, dark sesame oil, almonds

Taken from www.food.com/recipe/crock-pot-orange-glazed-short-ribs-73999 (may not work)