Our chili pepper plant has produced quite a bit of peppers due to all the rain we have had. Hubby was craving short ribs, so I searched for a recipe that would combine the two. I stumbled upon this one on Pinterest. Add in the oranges and it was perfect for summer.
Chili Orange Glazed Short Ribs
|While cooking, the colors and smell are amazing!|
3.5 lbs short ribs
1 C orange juice, no pulp
1 C beef broth (I used stock because I had it on hand in the 1 C boxes)
1 C water
1 large orange, cut into about 8 wedges
5 cloves (original recipe, I put 5 cloves in each orange wedge as that seemed more like it)
1 large yellow onion, peeled and chopped
3-4 red chilis (adjust up or down depending on how hot you like it, we used 3)
3 cloves garlic
1/3 C basil, cut into ribbons (from the garden as well)
1 large knob ginger, sliced
Garnish (this is optional in my opinion, I would garnish if serving to company for presentation)
2-3 scallions, cut into rings
1-2 red chilis, sliced into sticks
1 large orange, cut into about 8 slices
1/4 C basil, cut into ribbons
1. Sear the short ribs. Drizzle a little olive oil in a large, heavy bottomed pot (we love our Staub Dutch oven for this) and set it on the stove over medium-high heat. Sprinkle the ribs with a little salt, and toss them in the pot when the oil is hot. When they are nice and brown on one side, flip them over. Get all the sides, even the ends. (I did this in two batches)
2. While the ribs are searing, cut up your orange and stick the cloves into the rind like little nails.
3. Simmer the short ribs: When all your ribs are seared, toss them all back in the pot. Add the orange juice, beef broth, water, orange studded with cloves, onion, chilis, garlic, basil, and ginger. Give the pot a stir as much as you can. Bring the liquid up to a boil over high heat. Knock the heat down so that the liquid just holds a simmer. Cover and simmer for 3-3.5 hours, stirring occasionally.
4. They're done when the meat comes away from the bone easily with a fork.
5. Strain the broth: Remove the ribs from the pot with tongs and tuck away on a plate for a minute. Strain the cooking liquid, discarding the solids. Skim the fat off the broth and discard.
6. Reduce the broth: Toss the broth back in your pot, and boil, uncovered, over high heat until it's reduced by about half. Taste as you go, toss in a little salt, etc., to suit your taste.
7. Arrange your short ribs on a serving platter. Add the reduced broth. Sprinkle with scallions, basil, cut hot peppers. Nestle the orange slices around the platter. Serve and enjoy!
***Notes: I found it easier to prep all my ingredients prior to searing the ribs. Once the ribs were seared it was easy to just throw the rest in. And as I mentioned, step #7 is optional. I just plated the ribs and put the broth in a gravy boat.
We served alongside rice.
Y'all these are melt in your mouth good!!! The orange and hint of clove would make this a great fall dish as well.