Braised short ribs were my favorite thing prior to not eating meat. In 2019, I learned that I had low ferritin and celiac (aka an inflamed gut), and advised to eat red meat. I’m back to braising short ribs like it’s my job and these are a winner. I had some cranberry juice that needed to be used, an orange that was zested bald the day before, some short ribs that were begging to be braised and I figured let’s put it all together. Magical.
While these take some time, they’re essentially a set and forget while cooking, but you definitely will not forget the final product.
To braise means to sear and then cook gently in liquid.
Makes 4 Ribs
WHAT YOU NEED
- 2 lbs. grass fed, bone-in short ribs (I had 4 ribs)
- 3 cups 100% cranberry juice
- 3 cups veggie stock
- Juice of one large orange
- 1/4 cup organic maple syrup
- 1 large onion, medium dice
- 1 stalk celery, medium dice
- 2 large cloves garlic
- 2 tsp Chinese 5 Spice
- 2 large carrots, large roll cut (about 1″ pieces)
- 2 cups baby greens
- Salt and pepper
- Avocado oil
HOW YOU MAKE IT
- If you can, salt ribs up to 24 hours prior to cooking. If you can’t, it will still be amazing.
- Heat a heavy stock pot or enameled cast iron dutch oven over medium high heat. When hot, add 2 tbsp oil and let heat.
- Add salted ribs and sear on all sides for 2-3 minutes each. They should be nice and brown on all sides.
- Remove ribs from the pot with tongs and put them on a plate.
- Reduce heat to medium. Add onions and a pinch of salt. Stir to coat in oil, and let the onion sweat (get translucent) for about 5 minutes.
- Add celery, stir to combine and let it soften, about a minute
- Add garlic.
- When the garlic is fragrant, add the Chinese 5 Spice. Stir to combine and then stir occasionally for 4-5 minutes. This will help the flavor develop.
- Add maple syrup, stock, cranberry and orange juice. Bring to a boil and let reduce about 1/4 of the way down the side of the pot (about 5 min or so).
- Add ribs back to the pot. The liquid should be about 1/2 way up the ribs.
- Bring to a boil, then reduce to a simmer and cover. Let simmer covered for 90 minutes.
- Remove cover and check ribs. Simmer uncovered for another 45 minutes.
- Add carrots and let simmer uncovered for another 15 minutes.
- The ribs are done when bones have completely detached and the meat is tender enough to cut with a fork. Add greens and stir to combine and let wilt.
- Serve over Jicama Cauliflower Mash or Mashed Potatoes.