Braised Orange-Ginger Short Ribs

Wowza. That's all I've got to say about this one. It's so absolutely delicious it's beyond description.

I figure you'll likely think I'm crazy having the oven on for 3 hours yesterday afternoon when it's over a hundred outside but darn it all, it's September and I'm from the far north. Not only is it time to ditch the white pants and shoes, but on my calendar ya' gotta' put away the summer menus and bring out the fall! That's my excuse and you're going to be darn glad I made it up because you'll be thanking me big time for introducing you to this little beauty.

Just imagine big meaty beef shortribs, dipped in flour and browned to a dark golden brown then coated in a rich mahogany colored sauce made of hoisin, fresh orange juice and rind, garlic, ginger and dried apricots. Cooked in a slow oven, the aroma permiates the house, garage and entire neighborhood bringing promise of tender beef in a rich exotic drool worthy sauce.

Well don't just imagine it. Get cracking and make your dreams come true. Believe me, you won't be sorry.

Braised Orange Ginger Short Ribs with Dried Apricots

4-1/2 pounds (12) beef short ribs

Flour for dredging

Salt & pepper

2 tablespoons vegetable oil

4 large oranges (see instructions for peeling & juicing)

3/4 cup hoisin sauce

1/3 cup tomato paste

3 garlic cloves, minced

1 cup water

1- 2 inch piece fresh ginger, peeled and sliced very thinly

24 dried apricots

For sauce - using a harp peeler remove 4 strips from the rind of 1 orange. Set aside. Grate peel from 2 more oranges. Juice all 4 oranges (should have 1-1/4 cups of juice). In a large bowl, combine together grated peel, orange juice, hoisin sauce, tomato paste, garlic and 1 cup water. Set aside

Preheat oven to 300. Trim top membrane on shortribs. Season well with salt and pepper. Dredge in flour. Heat oil in a large Dutch oven over medium high heat. When almost smoking, add short ribs and brown well on all sides. Remove from pot and drain excess fat. Return short ribs to pot.  Sprinkle with orange zest strips, ginger slices and half of the apricots. Pour sauce over all, cover and bake for 1-1/2 hours. After 1-1/2 hours, add more water to pot if sauce is too thick. Add remaining apricots, cover and continue to cook for additional hour or until short ribs are fall apart tender.   Serve on rice. Serves 6. Download Braised Orange Ginger Shortribs

 

 

Comments

[Nanan]

errrr - just might have to - minus the paste of death hehehehe We are having a lovely weekend of temps below 90!!!!

[June]

Lea - I think it'll work fine without the tomato paste - there's so little, it's just for color and body. This would be a great way to cook country style pork ribs too.

[Betty Prewitt]

I made these for Sunday dinner. I found boneless short ribs and there was a lot of meat so I didn't need all 4 pounds. It has a very interesting flavor and we enjoyed it very much. The leftovers went to #1 son (without the rice as we ate it all). His comment was it would have been better if there had been some rice - oops! Will make sure he gets rice next time.

[June]

Betty - so glad you tried these. It's incredible how much the orange flavor comes through isn't it.

[Mary from Apron Strings & Wedding Rings]

Orange & Ginger? June, I have never made short ribs before and decided a while ago to change that. I'll be re-creating your recipe! Hugs, Mary L.

[June]

These short ribs are amazing, but you could really substitute chuck cut into large chunks for braising for less fat and the same kind of flavor. We love short ribs though it is a dish that's even better made a day ahead of serving. That is if you can stand not to eat them right away after living with the aroma.