Ginger and orange beef short rib
This ginger and orange beef short rib recipe is made of tender, slow-cooked beef with a zesty, citrus twist!
Ingredients · Servings 8
- 4 tbsp olive oil + extra, to fry
- 2 – 2,2kg beef short rib
- salt and freshly ground black pepper, to taste
- 2 red onions, roughly chopped
- 3 garlic cloves, peeled and minced
- 1 thumb-sized knob fresh ginger, skin on and grated
- 1 red chilli, seeded and thinly sliced
- 4 whole star anise
- 3 tbsp tomato paste
- peel of 1 orange, cut into thin strips
- 375ml (1½ cups) fresh orange juice
- 750ml (3 cups) chicken stock
- 60ml (¼ cup) light soya sauce
- 2 tbsp honey
- juice of 2 limes
- handful fresh coriander leaves, to serve (can be replaced with flat-leaf parsley, if preferred)
Method · P
- Preheat the oven to 160°C. Heat 1 tbsp of the olive oil in a large stove-to-oven pot (with a lid for later use) over medium-high heat. Season the short ribs. Place carefully in the hot oil and brown on all sides – do this in 2 batches to ensure the pot isn’t overcrowded, adding a little more olive oil to the pot for the second batch. Set the meat aside and cover with foil. Keep the pot on the stove, add the remaining 3 tbsp olive oil and reduce the heat to medium.
- Place the onions in the saucepan and sauté until softened, about 10 minutes. Stir in the garlic, ginger and chilli, and cook for a further minute. Add all the remaining ingredients, except the lime juice and coriander. Bring to a boil, then return the short rib to the pot. Cover with the lid and cook in the preheated oven for 3 – 3½ hours. Turn the meat over halfway through the cooking time.
- Remove from oven and allow to rest in the pot, about 15 minutes, before skimming off excess surface oils. With a slotted spoon, remove the meat and set aside. Place the pot on the stove over high heat and reduce the sauce until thickened, 15 – 20 minutes. Reduce the heat to medium-low, add the lime juice, season with black pepper and stir to combine. Return the beef short ribs to the pot and heat through gently.
- Serve warm, garnished with the fresh coriander/flat-leaf parsley leaves.
The rich, savoury flavours of the short rib are perfectly paired with the warmth of ginger and the bright, citrusy notes of orange. Perfect for a cosy dinner, this dish delivers a melt-in-your-mouth experience.
Serve with creamy mashed potatoes or a fresh green salad.
Recipe and styling by Dianne Bibby.
