CITRUS AND CHILE BRAISED SHORT RIBS
If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.
Provided by Alison Roman
Categories Onion Braise Kid-Friendly Dinner Beef Rib Celery Carrot Fall Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 16
Steps:
- Season short ribs with salt and pepper. Place on a rimmed baking sheet and chill, uncovered, at least 2 hours (ribs are even better if you can do this a day ahead).
- Preheat oven to 325°F. Heat oil in a large heavy pot over medium. Working in batches, cook short ribs until evenly browned, about 5 minutes on each side. Transfer to a platter; pour off pan drippings between batches.
- Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Place onions, garlic, celery, carrots, tomato paste, coriander seeds, cumin seeds, and 6 chiles in pot; season with salt and pepper and stir to coat. Increase heat to medium-high and cook, stirring often, until vegetables are softened, tomato paste is slightly darkened in color, and spices are fragrant, 10-12 minutes.
- Add oregano, wide strips of orange zest, 1 cup orange juice, and 6 cups water to pot, scraping up any browned bits; season with salt and pepper. Add ribs with any juices accumulated on the platter, making sure they're completely submerged. Cover pot and braise ribs in the oven until meat is tender and falling off the bone, 4-5 hours.
- Carefully transfer ribs to a platter. Strain braising liquid into a large bowl, then return to pot. Bring to a boil, then reduce heat and simmer until reduced by half (it will be thickened but still saucy). Return short ribs to pot and turn to coat.
- To serve, drizzle short ribs with remaining 2 tablespoons orange juice and squeeze limes and crush remaining chile over. Top with cilantro and thin strips of orange zest.
- Do Ahead
- Short ribs can be braised 5 days ahead. Let cool; cover and chill in strained braising liquid.
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Pushto Live
[email protected]This recipe is a fail.
JohnDavid Mbanefo
[email protected]I would recommend trying a different recipe for citrus and chile-braised short ribs.
Mulumba Kilolo
[email protected]This recipe has potential, but needs some tweaking.
Sheneeza Khan
[email protected]Overall, I thought this recipe was just okay.
Filip
[email protected]Meh.
Syeda Sumaira
[email protected]Not a fan of the marinade.
Muhammad Siddique
[email protected]The short ribs were a bit tough, but the flavor was good.
Azlan Prince Nyamekye
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less chile.
Saretta Wahman
[email protected]I'm not a big fan of short ribs, but I really enjoyed these. The marinade and braising liquid made them so tender and flavorful.
Adnan Rajpoot
[email protected]This is a great recipe for a special occasion. The short ribs are impressive and the flavors are sure to wow your guests.
Simeon ndubuisi Ogbonna
[email protected]The flavors in this dish are incredible! The citrus and chile marinade really shines through. I also love the addition of the orange zest and cilantro.
Saad is rooz
[email protected]I made this recipe last night and it was delicious! The short ribs were so tender and flavorful. I will definitely be making this again.
Sujii Yapabandara
[email protected]These short ribs were fall-off-the-bone tender and packed with flavor! The citrus and chile marinade was perfect, and the braising liquid infused the meat with even more flavor. I served them over mashed potatoes, and they were a hit with the whole f