Monday, January 15, 2007
Citrus-Spice Braised Short Ribs
This is a variation on a standard braised short ribs recipe. The spices and the orange juice give the finished sauce a nice complexity. Just right for a cold winter evening, I served this to my parents with a mixed greens salad, fragrant cous cous salad, green beans almondine and chunks of dark chocolate for dessert, all paired with lovely cabernet.
Citrus Spice Braised Short Ribs:
2.5 lbs beef short ribs (look for meaty ones)
2 cups beef broth
2 cups fresh orange juice (pulp-free, not from concentrate)
1 28 oz can whole peeled tomatoes
2 bay leaves
4 whole star anise
6-8 whole cloves
1 cinnamon stick
3 whole sprigs thyme
Olive oil for searing beef
Salt and pepper to taste
Heat olive oil in a large stock pot. Add short ribs that have been generously salted and peppered. Brown ribs well on all sides. Remove ribs from pot onto a plate.
Add remaining ingredients to the pot and bring up to a simmer. Add short ribs back to pot.
Cover and place into 250 degree oven and braise 4-6 hours or until the meat is meltingly tender.
Allow entire dish to come to room temperature and then refrigerate overnight or until chilled throughout and fat has formed a solid layer on the top. Skim off all fat, return pot (covered) to a 350 degree oven for about an hour or until warmed throughout. Remove short ribs from pot, let stand covered to keep warm. Strain sauce into a saucepan and reduce over high heat until sauce has reached desired consistency. Serve over short ribs.