Recipe: Orange-Ginger Braised Short Ribs
By Anne-marie Ramo
Serves 4
- 2 tablespoons vegetable oil
- 3 pounds beef short ribs
- 1 cup flour seasoned with salt and pepper
- 1 tablespoon ginger
- 1 teaspoon garlic
- 1/2 teaspoon red pepper flakes (optional)
- 3 cups orange juice
- Zest from 1 large orange
- 2/3 cup hoisin sauce
- 1/4 cup tomato paste
- 1/4 cup honey
- 2 tablespoons soy sauce
- 4 cups cooked rice
Preheat oven to 300ºF.
Slow Cooker: If you are fortunate to have a slow cooker that allows you to brown right in the insert, heat the insert over medium-high heat and add the oil. Dredge the short ribs in the flour, shaking off any excess and add to the pot, being careful not to crowd the pot (you may have to do this in batches). Brown on all sides, about 2 minutes per side. Remove from the pot and set aside.
Add the ginger, garlic and red pepper flakes to the pot and cook one minute, just until fragrant. Add the orange juice and zest, the hoisin sauce, tomato paste, honey, and soy sauce to the pan, and stir to combine, scraping the bottom of the pot to loosen browned bits. Return the beef to the pot, cover, and cook 6-8 hours on low or 3-4 hours on high or until the beef falls apart when pressed with a fork.
If your slow cooker does not have a browning feature, brown the ribs in a separate pan, sauté the garlic and ginger, add to the slow cooker and pour in the remaining ingredients. Cook 6-8 hours on low or 3-4 hours on high or until the beef falls apart when pressed with a fork.
Oven: Heat the oil in a Dutch oven over medium-high heat. Dredge the short ribs in the flour, shaking off any excess and add to the pan, being careful not to crowd the pan (you may have to do this in batches). Brown on all sides, about 2 minutes per side. Remove from the pan and set aside.
Add the ginger, garlic and red pepper flakes to the pan and cook one minute, just until fragrant. Add the orange juice and zest, the hoisin sauce, tomato paste, honey, and soy sauce to the pan, and stir to combine, scraping the bottom of the pan to loosen browned bits. Return the beef to the pan, cover, and place the pan in the oven. Bake for 3-4 hours or until the beef falls apart when pressed with a fork. Remove the lid and continue to cook until sauce has thickened, 20-30 minutes. Serve ribs and sauce over hot rice.
