Braised Short Ribs with Honey, Soy and Orange
Prep time: 
Cook time: 
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Serves: Serves 6
  • 5 pounds beef short ribs, cut English style
  • Coarse kosher salt and freshly cracked black pepper
  • 2 tablespoons neutral oil
  • 1 large onion, chopped (1½ cups)
  • 3 tablespoons ginger, grated
  • 6 large garlic cloves, peeled, smashed, and roughly chopped
  • 1 tablespoon five-spice powder
  • Zest of 2 oranges (one in wide strips, one finely grated)
  • ½ cup orange juice (2 medium oranges), divided
  • 1⁄2 cup Shaoxing rice wine (or dry sherry)
  • 1 cup low sodium soy sauce
  • ¼ cup unseasoned rice wine vinegar
  • ½ cup honey
  • 2 tablespoons sambal or chili garlic sauce
  • ¼ cup hoisin sauce
  • 3½ cups low sodium chicken broth or water
  • 1½ tablespoons cornstarch mixed with 1½ tablespoons cold water
  • 3 scallions, thinly sliced, for garnish
  1. Preheat oven to 350°F (or plug in your slow cooker).
  2. Season short ribs both sides with a little salt and more generously with pepper. Preheat a dutch oven on medium-high. Add oil and when shimmering, add short ribs in a single layer (don’t crowd pan, work in batches, if necessary). Brown well on all sides and remove ribs to a plate. When all ribs are browned, pour off all but 2 tablespoons fat. Add onion, ginger, garlic and 5-spice powder and cook until slightly softened and fragrant, 4-5 minutes.
  3. Add strips of orange zest and ¼ cup orange juice, rice wine (or sherry), soy sauce, rice vinegar, honey, chili paste, hoisin and broth. Stir to combine. Add ribs back in to Dutch oven (or add ribs and liquid into a slow cooker).
  4. If using a slow cooker: Set the slow cooker to high and cook until the meat is tender and falls from the bones, 6-8 hours.
  5. If using Dutch oven: Bring to a boil, cover, and transfer to pre-heated oven. Cook until short ribs are tender, about 3 hours. Check periodically during the cooking process and add more stock (or water), if needed. During the last 20 minutes of cooking, remove the lid to allow the sauce to reduce. The meat should be very tender but not completely falling apart.
  6. When meat is cooked, remove ribs and keep warm in a serving dish. Strain braising juices into a fat separator (or spoon off as much fat as possible) then pour strained, de-fatted sauce back into pot. Stir in last ¼ cup orange juice. You should have about 3 cups. Bring to a simmer, then whisk in just enough cornstarch mixture to slightly thicken sauce (may not need the whole amount). Return the short ribs and the reduced sauce to the Dutch oven, coating the short ribs well with the sauce. Serve with a sprinkle of scallions and grated orange zest over each portion.
For pressure cookers: Cook on high pressure for 35 minutes: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
Recipe by Nerds with Knives at