Chili-Orange Short Ribs

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15 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 20 mins
  • Slow Cook: 11 hrs to 12 hrs (low) or 5 1/2 to 6 hours (high)
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Chili-Orange Short Ribs
Ingredients
4
pounds beef short ribs
1 1/2
teaspoons kosher salt
1/2
teaspoon freshly ground black pepper
3
medium leeks, trimmed and cut into 2-inch lengths
6
cloves garlic, sliced
1
1-inch piece fresh ginger, peeled and sliced
1
star anise, broken
1
dried chile de arbol pepper
1/2
cup dry sherry or beef broth
4
2-inch strips orange peel
1/2
cup orange juice
1/4
cup reduced-sodium soy sauce
2
tablespoons packed brown sugar
3
tablespoons chopped fresh cilantro
 
Clementines or tangerines, peeled and sectioned
Directions
  1. Place ribs on a broiler pan. Sprinkle with salt and pepper. Broil 4 to 5 inches from the heat for 10 minutes or until browned.
  2. Place leeks in a 5- to 6-quart slow cooker. Place ribs on leeks. Add garlic, ginger, star anise, and dried chile pepper. In a medium bowl combine sherry, orange peel, orange juice, soy sauce, and brown sugar. Pour over ribs in cooker. Cover; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
  3. Using a slotted spoon or sieve, transfer ribs to platter; cover to keep warm. Strain cooking liquid; discard solids. Skim fat from cooking liquid. Sprinkle ribs with cilantro. Serve cooking liquid with ribs for dipping. Serve ribs with clementines.
Nutrition Facts (Chili-Orange Short Ribs)
    Per serving:
  • 834 kcal cal.,
  • 66 g fat
  • (28 g sat. fat,
  • 2 g polyunsaturated fat,
  • 30 g monounsatured fat),
  • 152 mg chol.,
  • 986 mg sodium,
  • 20 g carb.,
  • 2 g fiber,
  • 11 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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