In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

　　Tangy teriyaki and sweet prune juice might seem like an unlikely pairing, but they are all you need to make flavorful, succulent short ribs. This flavor combination was popularized by Rozanne Gold's recipe for Mahogany Short Ribs in her book Recipes 1-2-3.

　　

Ingredients

3 pounds English-style bone-in beef short ribs

　　Kosher salt, freshly ground black pepper

　　2 tablespoons olive oil

　　1 cup prune juice

　　1 cup teriyaki sauce

　　

Step 1

Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8–10 minutes. Transfer ribs to a plate.

　　

Step 2

Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2–3 hours.

　　

Step 3

Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12–15 minutes. Season with salt and pepper; pour over ribs.