Spicy Orange-Garlic Braised Short Ribs

[phatj]

Spicy Orange-Garlic Braised Short Ribs

Serves 6 as Main Dish.

I created this recipe as a vehicle for testing my new cheapo dutch oven. It could probably be done successfully in a large stockpot if you don't have a dutch oven.

As written, this isn't very spicy. To liven it up, add more peppers, or cut one or more in half, releasing the seeds.

• 3 lb beef short ribs, cut into 1-rib segments
  
• 2 T chili-orange oil
  
• 10 dried red peppers
  
• 4 oranges, zested and juiced
  
• 10 cloves garlic, crushed
  
• 1-1/2 lb onions, coarsely chopped
  
• 1 pinch Chinese five spice powder, or to taste
  
• 1/2 c soy sauce
  
• 1 c beef stock
  
• 1 T corn starch
  
• 1 bunch scallions, green parts sliced
  

1. Sprinkle rib segments with kosher salt at least 1 hour before cooking.

2. Pre-heat oven to 250 F.

3. In large, heavy pot (I used a 7 Qt enameled cast iron dutch oven), heat oil over medium-high heat until shimmering. Brown rib segments in the oil, in two or more batches so as not to overcrowd, 2-3 minutes per side. Remove with tongs and reserve.

4. Add onions and saute until translucent. Add peppers, garlic, half of zest (saving the other half if desired for other uses) and five-spice powder. Cook one minute, stirring constantly.

5. Return rib segments to pot, arranging bone-side down. Pour stock, orange juice and soy sauce over ribs. Add water if needed so that ribs are about halfway submerged. Bring to a simmer.

6. Cover pot and place in oven. Cook undisturbed for 2-3 hours, or until meat is tender and falling off bones.

7. Using tongs, extract meat from sauce and set aside. Strain sauce into a medium saucepan. Skim off most of the fat.

9. Bring sauce to a boil. Dissolve corn starch in 2-3 T water and add to sauce. Cook until thickened.

10. While sauce is cooking, pull meat into bite-size chunks. Add meat back to sauce. Ladle meat and sauce over rice. Top with sliced scallions.

Keywords: Main Dish, Intermediate, Beef, Dinner, Hot and Spicy

( RG1915 )