You can’t go wrong with braising meat and if you’ve followed my recipes you know I’m a big fan. Why? Because braising intensifies the flavor than just plain boiling and doesn’t dry out or over-cook food the way roasting might. All of this means juicy succulent meat loaded with flavour.
Asian influenced with hoisin and ginger, these flavors marry brilliantly with the orange tantalizing your palate while also filling your kitchen with an amazing aroma.
Braised Ginger Orange Short Ribs
8 lbs grass-fed beef ribs
1 cup hoisin sauce
¼ cup tomato paste
4 garlic cloves
2 tbsp fresh ginger – grated
20 pearl onions
5 cups low-sodium beef broth
2 orange – juiced
Preheat oven 380°F
1. Begin by preheating large sauté pan on high heat for 2 minutes.
2. Add 2 tbsp olive oil. Season your short ribs in S&P on both sides and sear, in batches until golden, 8-10 minutes.
3. Once browned remove to deep oven roasting tray or Dutch oven.
4. Combine all braising ingredients together and pour over the seared ribs.
5. Cover and pop in the oven for 2 ½ – 3 hrs or until the meat starts to fall off the bone.
6. When done remove and let cool to touch.
7. As soon as you can handle them, remove the meat from the ribs keeping the meat as intact as possible.
8. This stage can be done ahead of time and refrigerated.
9. To reheat: Place the portioned rib meat in a casserole dish and pour the braising liquid over. Bring up to temperature slowly to serve.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.