Citrus and chili braised beef short ribs are tender, spicy and so full of deliciousness.
They make the perfect weekend project, and take little work with just a little bit of time and waiting. The flavor in these braised beef short ribs can’t be matched. With hints of Asian aromas, tangy citrus flavors, and a spicy touch, these citrus and chili braised beef short ribs are the perfect main dish! Serve with a bowl of polenta for optimal results!
Beef short ribs are one of those dishes that I ALWAYS order if I see them on a menu at a restaurant. It’s kind of hard to screw them up if you cook them correctly and it’s one of those dishes that I always thought of as a luxury dish. I never used to make them. I didn’t think I was really capable of making them. It’s like one of those dishes that you only indulged in every 6 or so months.
It wasn’t until I moved to this small Wyoming college town, that I realized how much I missed beef short ribs. There is literally no restaurant in town where I can get the little delights. Then I discovered the amazingness that is the local butcher. Seriously, you guys. I have lived in a LOT of places. I have lived in the most urban areas and most rural areas, and the butchers have been good but not THIS great. Maybe it’s the fact that it is Wyoming, and except for Yellowstone, a super low population, and an abundance of beef and bison, we aren’t known for a whole lot. This butcher though. This butcher is the best one I have ever used, and I am SUPER grateful for that.
At the point I discovered the amazingness that is our local butcher, I decided that I can make even the most elegant of dishes at home, and these braised beef short ribs were at the top of the list. Ribs are super easy to make. There’s literally NO WORK involved, but they do take time. It’s not the type of meat you want to cook in under an hour. Short ribs love it low and slow, and if you are just a little bit patient you too can enjoy them!
Pair these citrus and chili braised beef short ribs with an imperial IPA. It will really cut through the spiciness. I hope you guys enjoy!
- 6-8 bone-in beef short ribs
- salt and black pepper
- 3 tablespoons canola or vegetable oil
- 1 large yellow onion chopped
- 10-12 cloves of garlic
- 3 stalks of celery chopped
- 4 large carrots chopped
- 2 poblano peppers seeded and stemmed, chopped
- 1 can crushed tomatoes
- 1 teaspoon coriander seeds
- 1/2 teaspoon crushed red pepper
- 4 sprigs of rosemary
- 4 sprigs of oregano
- 4 sprigs of thyme
- 6 orange peels from one orange
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 1/2 cups orange juice
- 6 cups water
- Garnish: lime wedges crushed red pepper, cilantro leaves.
- Preheat your oven to 325 degrees F. Season the ribs generously with salt and black pepper.
- Add the canola oil to a large dutch over and heat over medium heat. Add the ribs (working in batches if you need to) to the pan, and brown on all sides, about 10-15 minutes. Transfer the ribs to a large plate.
- To the pan, add the onion, garlic, celery, carrots, and peppers. Season with salt and black pepper. Cook until the veggies are tender, about 8 minutes. Add the crushed tomatoes, coriander, crushed red pepper, rosemary, oregano, thyme, orange peels, soy sauce, fish sauce, orange juice, and water. Bring the mixture to a simmer and then add the ribs back to the pan, completely submerging them. Cover and braise for about 4-5 hours.
- Once the ribs have braised, remove them from the pan from the pan from the oven. Transfer the ribs to a large plate to rest. Drain the leftover sauce through a strainer into a bowl and then transfer it back to the pan. Heat the sauce over medium heat and cook until reduced by about half. It should be slightly thickened. Remove from heat and add the ribs back to the pan and coat with the sauce.
- Transfer the ribs with the sauce to a large platter. Garnish with lime wedges, crushed red pepper and cilantro leaves. Enjoy immediately!