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Ginger-Orange Braised Short Ribs

A recipe for tender, “fall-from-the-bone” short ribs with an intense Asian flavor.

Prep Time 20 MINS
Cook Time 3 HRS 20 MINS
Serves 4
Ready In 3 HRS 40 MINS
  • Beef short ribs, cut into 4-ounce pieces 5 pounds
  • Gluten-free soy sauce 1 cup
  • Light-brown sugar ½ cup
  • Rice vinegar ¼ cup
  • Onion- and garlic-free chili paste 1 to 2 tablespoons
  • Dark sesame oil 1 tablespoon
  • Minced fresh ginger 2 tablespoons
  • Red-pepper flakes ¾ teaspoon
  • Orange juice, divided 4 tablespoons
  • Water 4 cups
  • Lemon juice 2 tablespoons
  1. Preheat oven to 350°F.
  2. Place the ribs, soy sauce, brown sugar, vinegar, chili paste, sesame oil, ginger, red-pepper flakes, 2 tablespoons of the orange juice, and water in a large Dutch oven. Place ribs and ingredients in Dutch oven.
  3. Cover the pot and cook in the preheated oven for 3 hours, until the meat is very tender and falling apart. Take the pot out of the oven and carefully transfer the ribs to a plate. Set aside.
  4. Raise the oven temperature to 425°F.
  5. Skim the fat off the top of the cooking liquid. Bring the liquid to a boil over medium-high heat, and cook until it is reduced to about 1¼ cups, about 10 minutes.
  6. Strain the liquid through a fine-meshed sieve and discard the solids. Return the liquid to the pot and stir in the remaining 2 tablespoons of the orange juice and lemon juice. Strain the liquid through a fine-meshed sieve and discard the solids.
  7. Return the ribs to the pot in the oven. Cook for about 10 minutes, until the liquid becomes a thick glaze. Serve hot.
577
calories
17g
protein
45g
total fat
18g
saturated fat
23g
carbohydrates
0g
fiber
283mg
sodium
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