United States
Cooking time - 20 mins
Serves - 2
Difficulty - not too tricky
Ingredients
- 1 tbsp vegetable oil
- 3 bone-in-beef short ribs
- 1 medium onion, finely chopped
- 1 medium carrot, chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 tsp cumin seeds
- 1 tsp crushed red pepper flakes
- Salt and pepper to taste
- 1 tsp oregano
- 500ml/2 cups orange juice
- 3 strips orange zest
- 500ml/2 cups water
- Juice of ½ lime
- 2 strips orange zest for garnishing
- Fresh parsley to taste
Method
- Preheat oven to 170°C/340°F and season your short ribs with salt and pepper.
- Heat vegetable oil in your Whatever Pan and cook short ribs for about 5 minutes on each side, until evenly browned.
- Set aside your short ribs. Remove any burned bits from the Whatever Pan but leave the golden-brown pieces (this will keep the sauce from tasting bitter).
- Start frying the onion, carrots and celery. Add tomato paste, cumin seeds, red pepper flakes, salt, pepper and oregano and then stir. Increase the heat to medium-high and cook for about 10 minutes until the vegetables are softened.
- Add 1 cup of orange juice, 3 strips of orange zest and water.
- Add your short ribs back into the pan with the vegetables.
- Cover with lid and braise ribs in the oven until the meat is tender, about 4 hours.
- To serve, plate up the short ribs and vegetables and drizzle with remaining orange juice, lime juice. Garnish with orange zest and parsley.
