- 2 tablespoons olive oil
- 2½ pounds beef short ribs
- salt
- freshly ground black pepper
- 1 onion chopped
- 1 rib celery chopped
- 2 cloves garlic minced
- 3 sprigs fresh thyme
- 1 bay leaf
- ½ cup white wine
- 1½ cups orange juice
- 2 tablespoons soy sauce
- 2 tablespoons fresh chives chopped
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Pre-heat a large sauté pan or Dutch oven over medium-high heat. Add the olive oil. When the oil is hot and almost smoking, season the short ribs with salt and pepper and sear them in batches, until browned on all sides.
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Once the ribs are nicely browned, remove them to a side plate and set aside. Pour off and discard the fat that has accumulated in the pan. Add the onion and celery and cook for 2 to 3 minutes. Add the garlic, thyme, and bay leaf and continue to cook for another minute.
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Add the wine and deglaze the pan, scraping up any brown bits on the bottom of the pan. Let the wine simmer and reduce until it has almost entirely disappeared. Add the orange juice and soy sauce and bring the mixture back to a simmer. Return the browned short ribs to the pan, reduce the heat to very low and cover the pan with a well-fitting lid.
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Let the ribs simmer on this very low heat, or cook in the oven at 300˚F for roughly 2 to 3 hours. The meat should be so tender that it falls off the bone. Remove the ribs from the pan and set aside, loosely covered with foil. Increase the heat below the pan and reduce the braising liquid until it has thickened slightly and is almost syrupy like a glaze. Return the ribs to the pan and turn them to coat in this sauce.
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Serve the ribs over smashed potatoes, spoon a little sauce on top and garnish with chives. The sauce can also be strained if you prefer a smooth finish.
Recipe Video
Short ribs are called “short ribs” because they are taken from the short plate of beef, not because they are short. There are two ways to cut short ribs. “English Style” cuts the meat parallel to the bone, so one bone is covered with meat (as seen here). “Flanken Style” cuts across three or four of the rib bones, creating a piece of meat that has three or four little bones in it. Either cut is good for this recipe.