Description
Tender short ribs braised in a vibrant orange-ginger sauce. Served over lime cauliflower rice for a complete meal.
Ingredients
Units
Scale
- 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