Citrus-and-Chile-Braised Short Ribs

Citrus-and-Chile-Braised Short Ribs

For all the meat lovers out there, here's a succulent ribs recipe that will definitely satisfy your appetite!
cooking time imageCooking time - 20 mins
serves imageServes - 2
difficulty imageDifficulty - not too tricky

Ingredients

  • 1 tbsp vegetable oil
  • 3 bone-in-beef short ribs
  • 1 medium onion, finely chopped
  • 1 medium carrot, chopped
  • 2 celery stalks, chopped
  • 2 tbsp tomato paste
  • 1 tsp cumin seeds
  • 1 tsp crushed red pepper flakes
  • Salt and pepper to taste
  • 1 tsp oregano
  • 500ml/2 cups orange juice
  • 3 strips orange zest
  • 500ml/2 cups water
  • Juice of ½ lime
  • 2 strips orange zest for garnishing
  • Fresh parsley to taste

Method

  • Preheat oven to 170°C/340°F and season your short ribs with salt and pepper.
  • Heat vegetable oil in your Whatever Pan and cook short ribs for about 5 minutes on each side, until evenly browned.
  • Set aside your short ribs. Remove any burned bits from the Whatever Pan but leave the golden-brown pieces (this will keep the sauce from tasting bitter).
  • Start frying the onion, carrots and celery. Add tomato paste, cumin seeds, red pepper flakes, salt, pepper and oregano and then stir. Increase the heat to medium-high and cook for about 10 minutes until the vegetables are softened.
  • Add 1 cup of orange juice, 3 strips of orange zest and water.
  • Add your short ribs back into the pan with the vegetables.
  • Cover with lid and braise ribs in the oven until the meat is tender, about 4 hours.
  • To serve, plate up the short ribs  and vegetables and drizzle with remaining orange juice, lime juice. Garnish with orange zest and parsley.


Ingredients

  • 1 tbsp vegetable oil
  • 3 bone-in-beef short ribs
  • 1 medium onion, finely chopped
  • 1 medium carrot, chopped
  • 2 celery stalks, chopped
  • 2 tbsp tomato paste
  • 1 tsp cumin seeds
  • 1 tsp crushed red pepper flakes
  • Salt and pepper to taste
  • 1 tsp oregano
  • 500ml/2 cups orange juice
  • 3 strips orange zest
  • 500ml/2 cups water
  • Juice of ½ lime
  • 2 strips orange zest for garnishing
  • Fresh parsley to taste

Method

  • Preheat oven to 170°C/340°F and season your short ribs with salt and pepper.
  • Heat vegetable oil in your Whatever Pan and cook short ribs for about 5 minutes on each side, until evenly browned.
  • Set aside your short ribs. Remove any burned bits from the Whatever Pan but leave the golden-brown pieces (this will keep the sauce from tasting bitter).
  • Start frying the onion, carrots and celery. Add tomato paste, cumin seeds, red pepper flakes, salt, pepper and oregano and then stir. Increase the heat to medium-high and cook for about 10 minutes until the vegetables are softened.
  • Add 1 cup of orange juice, 3 strips of orange zest and water.
  • Add your short ribs back into the pan with the vegetables.
  • Cover with lid and braise ribs in the oven until the meat is tender, about 4 hours.
  • To serve, plate up the short ribs  and vegetables and drizzle with remaining orange juice, lime juice. Garnish with orange zest and parsley.

Using these tools

Share:

It looks like you are in the {country}. Click below to visit our {store} store.

×