Red Chile and Citrus Braised Short Ribs
5-6 bone in beef short ribs
2 Tbsp. canola oil
2 medium onions, chopped
2 heads of garlic, halved crosswise
4 celery stalks, diced
2 medium carrots, peeled and diced
2 Tbsp. tomato paste
1 tsp. coriander seeds
6 Hatch red chile pods, seeds and stems removed
4 sprigs oregano
4 wide strips of orange zest
1 cup orange juice
Directions:
Season short ribs with salt and pepper. Preheat oven to 325 degrees F and heat oil in a large Dutch oven.
Working in batches, cook short ribs until browned on all sides, about 5 minutes per side
Transfer to a platter and to the pot, add onion, garlic, celery, carrot, tomato paste, coriander seed and chile pods
Increase heat to medium high and cook, stirring often, until vegetables are softened,
tomato paste is darkened in color and spices are fragrant, 10-12 minutes
Add oregano, orange zest, orange juice and 6 cups of water, scraping up browned bits from the bottom of the pan
Add ribs, making sure they are completely submerged and braise until tender, 4-5 hours
Transfer the ribs to a platter. Strain braising liquid into a large bowl and return to the pot
Bring to a boil and reduce heat to a simmer until reduced by half
Return ribs to the pot and coat with the sauce.
Top ribs with a generous spoonful of sauce to serve
Click here for Hatch Red Chile Pods
