RECIPE

Braised Beef Ribs

Recipe Created For

Braiser

Main Course

Beef

Cook Time

Over 2 hours

Serving Size

6-8

Cook Mode

INGREDIENTS

6 lbs (2.7kg) beef short ribs (bone-in)
to taste salt
to taste black pepper
2 Tbsp (30ml) vegetable oil
2 medium onions, chopped
6 cloves garlic, chopped
5 ribs celery, chopped
3 carrots, chopped
2 Tbsp (30ml) tomato paste
1 Tbsp (15ml) coriander seeds
1 Tbsp (15ml) cumin seeds
2 tsp (10ml) red pepper flakes
3 Tbsp (45ml) orange zest
1 ½ cups (375ml) orange juice
6 cups (1 ½ L) water
2 limes, halved
¼ cup (60ml) cilantro, torn
1 Tbsp (15ml) sesame seeds, toasted

Eager to start braising but don’t know where to start? Our Braised Beef recipe is the dish for you. Prepare fall-of-the-bone ribs in no time for the whole family and master this popular cooking technique. Be sure to have your braiser handy before getting started!

Our signature enamelled cast iron Braiser is the perfect piece of cookware for this recipe, exposing the beef ribs to wet and dry heat until they are completely tender. Locking in heat and moisture thanks to its domed lid, this piece of cookware ensures the beef ribs absorb all the rich flavours from the surrounding ingredients.

Whether you want to prepare a show-stopping dish, or simply want to make the most of your braiser, our Braised Beef Ribs recipe has you covered. This recipe serves between six and eight portions and takes just over two hours to prepare. Low and slow heat is key when braising. Want to know more on how to brown and braise effectively? See our cooking technique and learn how to master braising today!

INGREDIENTS

6 lbs (2.7kg) beef short ribs (bone-in)
to taste salt
to taste black pepper
2 Tbsp (30ml) vegetable oil
2 medium onions, chopped
6 cloves garlic, chopped
5 ribs celery, chopped
3 carrots, chopped
2 Tbsp (30ml) tomato paste
1 Tbsp (15ml) coriander seeds
1 Tbsp (15ml) cumin seeds
2 tsp (10ml) red pepper flakes
3 Tbsp (45ml) orange zest
1 ½ cups (375ml) orange juice
6 cups (1 ½ L) water
2 limes, halved
¼ cup (60ml) cilantro, torn
1 Tbsp (15ml) sesame seeds, toasted

INSTRUCTIONS

1. Preheat the oven to 325˚F (160˚C).

2. Season short ribs with salt and pepper.

3. Heat oil in the Braiser. Working in batches, sear short ribs until evenly browned, about 5-7 minutes on each side. Transfer to a platter; pour off pan drippings between batches.

4. Place onions, garlic, celery, carrots, tomato paste, coriander seeds, cumin seeds, red pepper flakes in the Braiser; season with salt and pepper.

5. Increase heat to medium-high and cook, stirring often, until vegetables are softened, 10–12 minutes.

6. Add orange zest, orange juice, water to pot, scraping up any browned bits; season with salt and pepper. Add ribs with any juices accumulated on the platter, making sure they’re completely submerged. Cover Braiser with the lid and braise in the oven until meat is tender and falling off the bone, 4–5 hours.

7. Carefully transfer ribs to a platter. Strain braising liquid into a large bowl, then return to pot. Bring to a boil, then reduce heat and simmer until reduced by half (it will be thickened but still saucy). Return short ribs to pot and turn to coat.

8. To serve, squeeze lime juice over, top with cilantro, sprinkle with sesame seeds.