Braised orange ginger short ribs

Main Dish
6 servings
20 min
3 hours
Very Easy
Taste a bit special but very succulent.


Number of serving: 6
8 lbs beef ribs

Braising Liquid

1 cup hoisin sauce

¼ cup tomato paste

4 garlic cloves

2 tablespoons fresh ginger grated

20 pearl onions

5 cups low-sodium beef broth

2 orange juiced


  • Begin by preheating large sauté pan on high heat for 2 minutes.
    Add 2 tbsp olive oil. Season your short ribs in S&P on both sides and sear, in batches until golden, 8-10 minutes.
  • Once browned remove to deep oven roasting tray or Dutch oven. Combine all braising ingredients together and pour over the seared ribs.
  • Cover and pop in the oven for 2 ½ - 3 hours or until the meat starts to fall off the bone. When done remove and let cool to touch.
  • As soon as you can handle them, remove the meat from the ribs keeping the meat as intact as possible. This stage can be done ahead of time and refrigerated.
  • This stage can be done ahead of time and refrigerated.
  • To reheat: Place the portioned rib meat in a casserole dish and pour the braising liquid over. Bring up to temperature slowly to serve.


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