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Savory Citrus Braised Short Ribs is a dish that effortlessly combines the richness of beef with the bright, zesty notes of citrus, creating a flavor profile that is as inviting as it is complex. This recipe is perfect for gatherings, special occasions, or simply treating yourself to a delicious homemade meal. The appeal of this dish lies not only in its robust taste but also in the melt-in-your-mouth tenderness of the short ribs, which are transformed through the art of braising.

Wine Braised Short Ribs

Savor a delightful experience with Savory Citrus Braised Short Ribs, where tender beef meets zesty citrus for a perfect balance of flavors. This recipe transforms simple short ribs into a melt-in-your-mouth comfort food masterpiece through the art of slow braising. Elevate your family dinners or special occasions with this simple yet exquisite dish. Click through to explore the full recipe and bring the taste of culinary magic to your table!
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Ingredients
  

3 lbs beef short ribs

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 large carrots, chopped

2 celery stalks, chopped

1 cup beef broth

1 cup orange juice

1 tablespoon soy sauce

2 teaspoons fresh thyme, chopped

1 teaspoon black pepper

1 bay leaf

Salt to taste

Zest of 1 orange

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Sear the Short Ribs: In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them in the pot until browned on all sides, about 4-5 minutes per side. Remove the ribs from the pot and set them aside.

      Sauté the Vegetables: In the same pot, add the diced onion, garlic, carrots, and celery. Sauté until they are softened and start to brown, approximately 5-7 minutes.

        Combine Ingredients: Pour in the beef broth and orange juice, then add the soy sauce, fresh thyme, bay leaf, and orange zest. Stir well to combine.

          Return Ribs and Cover: Return the seared short ribs to the pot, ensuring they are submerged in the liquid as much as possible.

            Braise in the Oven: Cover the pot with a lid or aluminum foil and place it in the preheated oven. Braise for about 3 hours, or until the ribs are fork-tender.

              Rest and Serve: Once cooked, remove the pot from the oven and let it rest for 10 minutes. Discard the bay leaf and skim any excess fat from the surface.

                Plate the Ribs: To serve, place a generous helping of the short ribs on a plate with some of the braising liquid and vegetables spooned over the top.

                  Garnish: Sprinkle chopped fresh parsley for added color and freshness.

                    Prep Time: 20 minutes | Total Time: 3 hours 30 minutes | Servings: 4

                      - Presentation Tips: Serve on a rustic wooden board with roasted potatoes and a side of steamed green beans for a complete meal.