Orange Braised Short Ribs

Orange Braised Short Ribs

Braised short ribs take time, but they’re oh-so worth it. The meat is tender, and in our version, infused with a blend of tangy orange and spices. Our version does most of the cooking in the oven, to fill your home with mouthwatering aromas while you wait in anticipation.
Course Main Course, Main Dish
Cuisine American, European


  • 2 tablespoons olive oil
  • 2 1/2 lbs beef short ribs
  • Salt to taste
  • Black pepper to taste
  • 3 shallots chopped
  • 1 rib celery chopped
  • 4 cloves garlic minced
  • 2 sprigs fresh rosemary chopped
  • 2 sprigs fresh oregano chopped
  • 1 bay leaf
  • 3/4 cups dry red wine
  • 3 large oranges zest & juice
  • 2 tablespoons soy sauce


  • Heat the oil in a large saucepan or Dutch oven at a medium high setting.
  • Sprinkle the ribs with salt and pepper, and sear them in the oil, browning on all sides for about 6 minutes.
  • Once browned, place on a plate and set aside for now.
  • Add the shallots and chopped celery, and sauté for 3 to 5 minutes.
  • Add in the garlic, oregano, rosemary and bay leaf, and continue to cook for another minute or two.
  • Stir in the red wine, scraping up from the bottom of the pan, and bring to a simmer.
  • Add the orange zest and juice and soy sauce to the pan and stir as you bring it back to a bubbling simmer.
  • Add the ribs to the mixture, and cook for a few minutes as you preheat the oven to 300˚F.
  • Transfer the mixture to a roasting pan, or if it’s ovenproof, place the Dutch oven in the oven. Cover and cook for 2 1/2 to 3 hours.
  • Remove the ribs from the oven when they’re done, and set aside on a platter.
  • Take the juices from the pan, and boil to reduce and thicken.
  • Serve the ribs with the sauce.
Keyword Oranges
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