Add these short ribs to the long list of dishes that will have everyone at your table impressed. The great news is, it’s mostly your oven (and dutch oven) that do the work: aside from an initial sear, this dish is pretty hands off. If you’re looking for an alternative to short ribs, a Boston butt does the trick, or a beef chuck roast cut into smaller pieces.
Level
Beginner
Prep Time
25 minutes
Cook Time
3 hours
Serves
10-16
Cook it With Our
Directions
- Preheat the oven to 325˚F.
- Pat ribs dry and season all over with salt and pepper. Heat the dutch oven over medium heat for 3 to 5 minutes and add vegetable oil. Working in batches, sear ribs in a single layer, 2 to 3 minutes per side until golden brown. Remove to a platter and repeat with remaining ribs.
- Reduce heat to medium low and add onion, cooking until softened, 3 to 5 minutes. Add garlic, ginger, and spices; mix and simmer 1 minute.
- Add tomato paste and cook until darkened, about 1 minute.
- Add beef broth, soy sauce, honey, bay leaf, and orange zest and juice. Nest in the carrots and shallots.
- Return ribs to the pot. The liquid should cover all but a third of the ribs. Bring to a simmer and cover. Transfer to the oven.
- Cook for 2 to 3 hours, until ribs pull easily from the bone. Remove the ribs and sprinkle with chopped pistachios and parsley just before serving.
- Skim fat from the top of the broth mixture. Taste sauce and adjust seasonings.
- Serve over couscous with a generous spoonful of the braising liquid.
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