Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary feast! These Citrus and Chile Braised Short Ribs are not just a meal, they're a sensory experience that combines the rich, melt-in-your-mouth tenderness of beef with a vibrant burst of citrusy heat. Imagine fall-apart tender meat infused with zesty orange and lime, perfectly balanced with a warming chile kick that will have your dinner guests begging for the recipe.
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 lbs beef short ribs
- 2 oranges, juiced
- 2 limes, juiced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt and pepper to taste
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- Fresh cilantro for garnish
Instructions
- Remove short ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat ribs dry with paper towels to ensure proper browning.
- Season short ribs generously with salt, pepper, chili powder, and cumin, coating all sides of the meat thoroughly.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ribs and sear for 3-4 minutes on each side until a deep golden-brown crust forms, creating rich caramelization.
- Remove ribs from pot and set aside. In the same pot, sauté chopped onions until translucent, about 4-5 minutes. Add minced garlic and cook for an additional 1 minute.
- Pour in fresh orange and lime juice, scraping bottom of pot to release any browned bits. Add beef broth and return short ribs to the pot.
- Cover pot with a tight-fitting lid and transfer to a preheated 325°F (165°C) oven. Braise for approximately
- 5 to 3 hours, or until meat is extremely tender and easily pulls apart with a fork.
- Remove from oven and let rest for 10-15 minutes. Skim any excess fat from the surface of the braising liquid.
- Transfer ribs to a serving platter, spoon braising liquid over top, and garnish generously with fresh chopped cilantro.
- Serve hot, accompanied by rice, roasted vegetables, or warm tortillas to complement the rich, citrusy, and slightly spicy short ribs.
Tips
- Temperature Matters: Always let your short ribs come to room temperature before cooking to ensure even braising and maximum tenderness.
- Searing is Crucial: Take time to develop a deep golden-brown crust on the ribs. This step builds incredible flavor through caramelization.
- Low and Slow is the Way to Go: Braising at a low temperature (325°F) for several hours breaks down tough connective tissues, resulting in incredibly tender meat.
- Don't Skip the Fat Skimming: After braising, remove excess fat from the surface of the cooking liquid for a cleaner, more refined sauce.
- Resting is Key: Allow the meat to rest after cooking to help redistribute juices and ensure maximum moisture retention.
- Garnish Generously: Fresh cilantro isn't just a garnish - it adds a bright, fresh note that cuts through the rich meat perfectly. Pro tip: This dish is even better the next day, so don't hesitate to make it in advance and reheat gently before serving!
Nutrition Facts
Calories: 876kcal
Carbohydrates: 16g
Protein: 70g
Fat: 60g
Saturated Fat: 25g
Cholesterol: 200mg
