Chili Citrus Short Ribs

Makes 4 to 6 servings

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4 to 6 bone-in beef short ribs (4-6 inches long) trimmed

2 teaspoons salt

1 tablespoon fresh black pepper

1 large onion sliced

1 tablespoon cumin seeds

1 teaspoon coriander seeds

4 tablespoons tomato paste

¼ cup apple cider vinegar

¼ cup dark brown sugar

Juice of two oranges (about 1 cup)

Strips of the peel of 1 orange

2 stalks celery, minced

10 cloves garlic, sliced

1 teaspoon marjoram

1 to 2 fresh red chili peppers, sliced thin

1 lime

Slices of lime, oranges, and a few thin dried chilies to serve

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1. Heat oven to 325 degrees.

2. Season the short ribs well with salt and pepper. Heat a heavy roasting pan over two burners on medium heat. Place the ribs fatty side down to sear. Turn ribs when the fatty side is well-browned and add the sliced onions, cumin, and coriander seeds to brown in the rendered fat. Once onions are soft, remove ribs to a platter.

3. In a medium mixing bowl, add the tomato paste, cider vinegar, brown sugar, and orange juice, and whisk until smooth. Add this mixture to the pan with the onions and spices. Bring to a simmer and cook for 2 to 3 minutes. Add the orange peel, celery, garlic, marjoram, and chilies and stir. Put the ribs back into the pan, fat side up and spoon some of the sauce onto the top of each rib. Add enough water to cover the ribs about halfway. Cover pan tightly with foil and cook for 2 hours. Remove pan from oven and carefully loosen the foil. Pour several spoonfuls of braising liquid over each rib. Cook an additional 2 to 3 hours (4 to 5 hours total), or until the meat is fork-tender. Let cool overnight.

4. Before reheating, remove cap of fat on top of the congealed liquid. Reheat at 325 to serve. Sauce can be reduced by boiling it down by half for more of a glaze, or enjoyed as-is as gravy for mashed potatoes or noodles. Squeeze fresh lime on ribs before serving and garnish with slices of lime and oranges and crushed dried chilies.

Per serving (based on 6): 482 calories, 57 grams protein, 22 grams carbohydrates, 15 grams sugar, 18 grams fat, 172 milligrams cholesterol, 912 milligrams sodium, 3 grams dietary fiber.EndText