Asian Citrus Braised Short Ribs
Braise to the highest, indeed. This recipe is inspired by my Grandma’s low and slow clay pot braises and is the perfect winter dish for any night of the week. Tender fall off the bone meat enrobed in a rich, deep sauce with hint of citrus. Like most in most Chinese cooking, entire peels of orange are used—including the pith—and I’ve also added lemon peel—keep them big enough so that you can easily pick them out when you’re eating. Traditionally the orange peels would be dried and stored in the pantry—but using fresh will still bring that bright citrus flavor. The ginger is also sliced (though you can also mince or grate it finely too if you prefer). This dish isn’t strictly Chinese as I do cross borders and use additional Asian flavors like gochujang and fish sauce for more umami zing but the end result is a bowl full of belly-warming comfort food that everyone will love.
Serves 4
INGREDIENTS
2 tbsp olive oil
3 lbs. short ribs, bone-in
2 red onions, sliced into wedges, root end attached
4 garlic cloves, sliced in half
1 tsp ground coriander
2 cinnamon sticks
2 knobs of ginger, thinly sliced (approximately 2 tbsp)
5 orange peel slices
4 lemon peel slices
¼ cup soy sauce
¼ cup hoisin sauce
¼ cup fish sauce
½ cup rice wine vinegar
½ cup brown sugar
½ cup orange juice
3 cups water
3 scallions, thinly sliced, for garnish
Cilantro leaves and their tender stems, for garnish
Kosher salt and freshly ground black pepper
METHOD
Preheat oven to 375F.
In a large Dutch oven over medium high heat, add olive oil. Season ribs generously with salt and pepper and sear on all sides until browned. Remove short ribs and set aside.
Lower heat to medium and add onions, garlic, coriander, ginger, cinnamon stick, orange and lemon peel and sauté 5 minutes until onion is softened.
Add soy, hoisin, gochujang, rice wine, brown sugar, fish sauce and orange juice and mix to combine. Season with black pepper. Add water and bring to a boil. Return ribs to the Dutch Oven, ensuring ribs are covered with liquid—add more if necessary.
Cover, place in the oven and cook 2-2½ hours until meat is falling from the bone. Serve in Dutch oven or carefully transfer to serving platter. Garnish with green onion and cilantro and serve.
The below contains affiliate links.
Great Jones ‘The Dutchess’ Dutch Oven
Williams Sonoma Fringed Napkins
Weak Knees Gochujang Sriracha
Yamaroku Shoyu Artisan Soy Sauce
