Short ribs are oven-braised with three kinds of citrus, plus onion, carrot, celery, and cabbage. The recipe may appear long and daunting, but it is really not difficult to make. As a bonus, this may be made in advance.
Prep Time: 20 minutes
Cook Time: 3 hours, 25 minutes
Total Time: 3 hours, 45 minutes
Ingredients:
- 4 pounds bone-in short ribs, trimmed of exterior fat
- Salt and freshly ground black pepper
- 4 Tablespoons olive oil (divided use)
- 4 oranges (divided use)
- 4 lemons (divided use)
- 4 limes (divided use)
- 1 large onion, peeled and roughly chopped
- 1 large carrot, peeled and roughly chopped
- 1 stalk celery, roughly chopped
- 1 Tablespoon whole coriander seeds
- 4 large garlic cloves, peeled and smashed
- 1 bottle fruity white wine, such as a gewurztraminer or Vouvray
- 3 branches fresh thyme
- 4 stems parsley
- 1 bay leaf
- 1 small head white cabbage (optional)
- 1/4 cup chopped cilantro, for garnish
Preparation:
Season short ribs with salt and pepper. Heat 2 tablespoons olive oil on high heat in a deep, heavy casserole. Brown the ribs well on all sides; this will take about 20 minutes. Remove ribs, pour out fat and wipe out the pan.
Meanwhile, use a vegetable peeler to remove the zest (colored part only of the rind), then squeeze the juice from 2 each of the oranges, lemons, and limes. Preheat oven to 350 degrees F.
Put remaining 2 tablespoons of oil in pan, turn heat to medium-high, and add the zests, onion, carrot, celery, coriander, garlic, and a large pinch of salt and pepper to taste. Cook, stirring until the onions are soft, about 10 minutes.
Add white wine, orange, lemon, and lime juices, thyme, parsley, and bay leaf to the pan and bring to a boil; add the ribs, cover and put in the oven. Cook until the meat is very tender and falling from the bone, about 3 hours; turn the meat once or twice during cooking.
While ribs are cooking, core and quarter the optional cabbage. Separate the leaves, and boil in salted water until tender, about 5 minutes (alternatively, you may microwave the cabbage with 1/3 cup water, covered for about 3 minutes). Drain, then rinse with cold water to stop the cooking. Set aside.
Remove zest from the remaining fruit with a fine zester. Cut each fruit in half and section as you would a grapefruit, removing any seeds; do this over a bowl so you catch all the juices.
Transfer ribs to a platter. Strain the vegetables and liquid into another pan, pressing hard on the vegetables to extract all of their juices. (At this point all the dish's components may be refrigerated.)
Bring strained juice to a boil. If a thicker sauce is desired, whisk in 1 tablespoon butter and cook until slightly thickened. Add the ribs, citrus sections and cabbage. Heat the ribs through, adjust the seasoning as necessary, and serve, garnished with citrus zest and cilantro.
Yield: 4 large servings
Per serving: Cal 1,003 (75% fat)Fat 85 g (34 g sat)Fiber 6 g Chol 171 mg Sodium 359 mg Carb 25 g Calcium 104 mg
Recipe Source: Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication by Mark Bittman and Jean-Georges Vongerichten (Broadway Books)
Reprinted with permission.
Meanwhile, use a vegetable peeler to remove the zest (colored part only of the rind), then squeeze the juice from 2 each of the oranges, lemons, and limes. Preheat oven to 350 degrees F.
Put remaining 2 tablespoons of oil in pan, turn heat to medium-high, and add the zests, onion, carrot, celery, coriander, garlic, and a large pinch of salt and pepper to taste. Cook, stirring until the onions are soft, about 10 minutes.
Add white wine, orange, lemon, and lime juices, thyme, parsley, and bay leaf to the pan and bring to a boil; add the ribs, cover and put in the oven. Cook until the meat is very tender and falling from the bone, about 3 hours; turn the meat once or twice during cooking.
While ribs are cooking, core and quarter the optional cabbage. Separate the leaves, and boil in salted water until tender, about 5 minutes (alternatively, you may microwave the cabbage with 1/3 cup water, covered for about 3 minutes). Drain, then rinse with cold water to stop the cooking. Set aside.
Remove zest from the remaining fruit with a fine zester. Cut each fruit in half and section as you would a grapefruit, removing any seeds; do this over a bowl so you catch all the juices.
Transfer ribs to a platter. Strain the vegetables and liquid into another pan, pressing hard on the vegetables to extract all of their juices. (At this point all the dish's components may be refrigerated.)
Bring strained juice to a boil. If a thicker sauce is desired, whisk in 1 tablespoon butter and cook until slightly thickened. Add the ribs, citrus sections and cabbage. Heat the ribs through, adjust the seasoning as necessary, and serve, garnished with citrus zest and cilantro.
Yield: 4 large servings
Per serving: Cal 1,003 (75% fat)Fat 85 g (34 g sat)Fiber 6 g Chol 171 mg Sodium 359 mg Carb 25 g Calcium 104 mg
Recipe Source: Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication by Mark Bittman and Jean-Georges Vongerichten (Broadway Books)
Reprinted with permission.
