Orange Braised Beef Short Ribs
If you have the time to spend, you'll be rewarded when you make these orange braised beef short ribs. They are just slightly sweet, and the soy adds a salty note, but tenderness is what you'll notice most of all.
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Orange Braised Beef Short Ribs - Stovetop Version
- Prep Time: 20 m
- Cook Time: 3 h
- Total Time: 3 h 20 m
- Servings: 4
Ingredients
- 2 tablespoons olive oil
- 2½ pounds beef short ribs
- salt
- freshly ground black pepper
- 1 onion chopped
- 1 rib celery chopped
- 2 cloves garlic minced
- 3 sprigs fresh thyme
- 1 bay leaf
- ½ cup white wine
- 1½ cups orange juice
- 2 tablespoons soy sauce
- 2 tablespoons fresh chives chopped
Instructions
- Pre-heat a large sauté pan or Dutch oven over medium-high heat. Add the olive oil. When the oil is hot and almost smoking, season the short ribs with salt and pepper and sear them in batches, until browned on all sides.
- Once the ribs are nicely browned, remove them to a side plate and set aside. Pour off and discard the fat that has accumulated in the pan. Add the onion and celery and cook for 2 to 3 minutes. Add the garlic, thyme, and bay leaf and continue to cook for another minute.
- Add the wine and deglaze the pan, scraping up any brown bits on the bottom of the pan. Let the wine simmer and reduce until it has almost entirely disappeared. Add the orange juice and soy sauce and bring the mixture back to a simmer. Return the browned short ribs to the pan, reduce the heat to very low and cover the pan with a well-fitting lid.
Let the ribs simmer on this very low heat, or cook in the oven at 300˚F for roughly 2 to 3 hours. The meat should be so tender that it falls off the bone. Remove the ribs from the pan and set aside, loosely covered with foil. Increase the heat below the pan and reduce the braising liquid until it has thickened slightly and is almost syrupy like a glaze. Return the ribs to the pan and turn them to coat in this sauce.
- Serve the ribs over smashed potatoes, spoon a little sauce on top and garnish with chives. The sauce can also be strained if you prefer a smooth finish.
Orange Braised Beef Short Ribs - Pressure Cooker Version
- Prep Time: 20 m
- Cook Time: 1 h
- Total Time: 1 h 20 m
- Servings: 4
Ingredients
- 2 tablespoons olive oil
- 2½ pounds beef short ribs
- salt and freshly ground black pepper
- 1 onion, chopped
- 1 rib celery, chopped
- 2 cloves garlic, minced
- 3 sprigs fresh thyme
- 1 bay leaf
- ½ cup white wine
- 1½ cups orange juice
- 2 tablespoons soy sauce
- 2 tablespoons chopped fresh chives
Instructions
Pre-heat the pressure cooker using the BROWN setting.
Add the olive oil, season the short ribs with salt and pepper and sear them in batches, until browned on all sides – about 15 minutes. Once the ribs are nicely browned, remove them to a side plate and set aside. Pour off and discard the fat that has accumulated in the cooker. Add the onion and celery and cook for 2 to 3 minutes. Add the garlic, thyme, and bay leaf and continue to cook for another minute.
Add the wine and deglaze the cooker, scraping up any brown bits on the bottom of the pot. Let the wine simmer and reduce until it has almost entirely disappeared. Add the orange juice and soy sauce and return the browned short ribs to the cooker. Lock the lid in place.
Pressure cook on HIGH for 45 minutes.
Let the pressure drop NATURALLY and carefully remove the lid. Remove the ribs from the cooker and set aside, loosely covered with foil. Using the BROWN setting on the pressure cooker, simmer the braising liquid until it has thickened slightly and is almost syrupy like a glaze. Return the ribs to the cooker and turn them to coat in this sauce.
- Serve the ribs over smashed potatoes, spoon a little sauce on top and garnish with chives. (The sauce can also be strained if you prefer a smooth finish.)
OMG! This is so good. As with other recipes, once you make this you will remember how good it was and have to make it again. I’ve made it 3 times. I prefer the English Style ribs as shown. One bone to deal with and more meat.
I made this beef rib dish last night. It was wonderful and so easy, 3 hours I. The oven and did fall add the bows.
Thanks for all the great recipes you share with us.
Which red wine should I use, as we are not wine drinkers? I usually buy a 4pack of the small bottles. I’m wanting to try this short ribs recipe very soon, and also the Over the Pond calander was received and beautiful. Thank you and enjoy seeing you on QVC.
So glad you are enjoying the calendar! For a beef dish you can use a full bodied wince such as cabernet sauvignon or Pino noir.
Would I need to adjust anything if I wanted to make this in a slow cooker instead of in the oven?
Hi Maria. Check out my article on how to convert recipes to your slow cooker here: https://bluejeanchef.com/cooking-school/converting-recipes-slow-cooker/ For this recipe, I might reduce the orange juice to 1 cup. Be sure to brown the short ribs ahead of time, deglazing with the wine and reducing. Then remember to reduce the sauce on the stovetop at the end. You should cook 8 to 10 hours on low or 4 to 5 hours on high – as the chart in the converting article will indicate.
I’m looking for your one pot air fryer honey mustard pork chops. Where can I find this recipe?
Here is the link to the recipe: https://bluejeanchef.com/recipes/honey-mustard-pork-chops/ You can always use the search box to look for recipes. Just click on the magnifying glass in the upper right corner of the website and a drop down box will appear where you can type in your inquiry.