Description
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.
Ingredients
Scale
- 1.5 kgs 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)
- 1½ inch piece of ginger (3 tbsp chopped)
- 1/4 cup coconut aminos (or tamari)
- ½ cup orange juice
- 1 cup beef stock
- 1 tbsp white wine vinegar
- ½ tbsp sesame seeds
- 1 tbsp chopped cilantro
Instructions
- Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit)
- Season the short ribs on all sides with the salt and pepper. Heat the oil in a dutch oven or oven proof pot and brown the short ribs on all sides. Once browned, transfer the short ribs to a plate.
- In the pot add the chopped onion, chili, garlic and ginger and cook on medium heat for approximately 5 minutes until the onions become translucent. Add in the coconut aminos, orange juice, beef stock and vinegar and cook for a few minutes until the mixture begins to boil. Add the short ribs back into the pot, cover and then transfer to the oven.
- Cook for 2 hours and 30 minutes until the short ribs are tender and falling off the bone.
- Remove the short ribs from the pot and place on a baking sheet to stay warm in the oven. Put the liquid remaining in the pot into a blender, or alternatively using a hand emulsifier blend the sauce until its smooth.
- Brush the sauce over the short ribs and sprinkle with sesame seeds and chopped cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main