There are few food as satisfyingly cozy as short ribs. Dive into a plate of these tender orange-ginger braised short ribs served on a bed of lime cauliflower rice.
Braised Short Ribs are one of my absolute favourite meat dishes and something I am guaranteed to order whenever I see it on a menu.
They are such an awesome dish to serve to guests that you are trying to impress because they require minimal effort but are so fall apart tender and full of flavour that you can be assured you will receive rave reviews from everyone. 
In this recipe the ribs are slowly cooked in an Asian flavoured sauce made with orange, chili peppers and lots of ginger. The short ribs are cooked until they are fall off the bone tender, the sauce has thickened and the flavours have developed into a delicious richness.
You can cook the short ribs up to two days in advance and then simply warm them in the oven and the sauce in a pot on the stove before serving. I like serving these with coconut and lime cauliflower rice and some steamed veggies and then pouring the delicious sauce over everything.
For the first few years that I lived in the UK I was shocked at how hard it was to find short ribs, a cut of meat which you can find everywhere in North America. I was particularly frustrated when many butchers would give me a blank stare when I requested the cut. It turns out that short ribs primarily go by the name of Jacobs Ladder in the UK, hopefully a handy for any expats struggling to find this cut of meat.
Be sure to serve this cozy meal with the cauliflower rice!
Orange-Ginger Braised Short Ribs
- Total Time: 165 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Tender short ribs braised in a vibrant orange-ginger sauce. Served over lime cauliflower rice for a complete meal.
Ingredients
- 3 lbs (1400 g) short ribs
- 1 tbsp oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 onion (finely diced)
- 1 chili pepper (finely diced)
- 3 cloves garlic (minced)
- 1 1/2 inch piece of ginger (3 tbsp chopped)
- 1/4 cups (60 ml) coconut aminos (or tamari)
- 1/2 cups (120 ml) orange juice
- 1 cups (240 ml) beef stock
- 1 tbsp white wine vinegar
- 1/2 tbsp sesame seeds
- 1 tbsp chopped cilantro
Instructions
- Preheat oven to 375°F (190°C).
- Season short ribs with salt and pepper. Heat oil in a Dutch oven or oven-proof pot and brown short ribs on all sides. Transfer browned short ribs to a plate.
- Add chopped onion, chili, garlic, and ginger to the pot. Cook on medium heat for 5 minutes, until onions are translucent. Add coconut aminos, orange juice, beef stock, and vinegar. Cook until boiling.
- Return short ribs to the pot. Cover and transfer to the oven.
- Cook for 2 hours and 30 minutes, until short ribs are tender and falling off the bone.
- Remove short ribs from the pot and place on a baking sheet to keep warm in the oven.
- Blend the remaining liquid in the pot until smooth.
- Brush sauce over short ribs. Sprinkle with sesame seeds and chopped cilantro before serving.
Notes
- For deeper flavor, sear the short ribs in batches to avoid overcrowding the pot and ensure even browning.
- If you don’t have coconut aminos, low-sodium soy sauce or tamari can be used as a substitute, but the flavor profile will be slightly different.
- Leftover short ribs can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 500
- Sugar: 15
- Sodium: 600
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
What type of short ribs should I use for this recipe?
You should look for short ribs, which are often labeled as Jacobs Ladder in the UK. This cut is ideal for braising due to its marbling and connective tissue.
Can I substitute the orange juice in the braising sauce?
While orange juice is key for flavor, you can use another citrus juice like tangerine or even a splash of pineapple juice if you need a substitute, but it will alter the overall taste.
How do I make the lime cauliflower rice mentioned in the recipe?
To make the lime cauliflower rice, pulse cauliflower florets in a food processor until they resemble rice, then sauté with coconut milk, lime juice, and zest until tender.
How many servings does this make?
About 3 servings. Happy cooking!