Ingredients

Directions

1. Pat short ribs dry with paper towel. Season all over with salt and pepper to your taste. Heat 1 tbsp (15 mL) of the oil in Dutch oven or large pot over medium-high heat; brown short ribs, in batches and adding more oil as needed, until browned on all sides. Transfer to plate. 2. Reduce heat to medium. Add onions, garlic, rosemary, thyme, salt and pepper to pot; cook, stirring, for 5 minutes or until softened. 3. Add broth, tomatoes with juice, Worcestershire sauce and orange zest. Return beef and accumulated juices to pan; bring to boil. 4. Cover, reduce heat and simmer for about 1½ to 2 hours, adding additional broth to keep beef covered while braising, or until beef is fork-tender. 5. Remove from heat and let stand for 5 minutes. Skim any fat from sauce and discard. Cut ribs into 6 portions and serve with sauce.

How to Cook It

Simmering

Cuts Used in This Recipe

Chuck Short Rib

Orange-Braised Beef

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Bone-In Simmering Chuck Short Ribs

Thin Cut Grilling Short Ribs

Bone-In Simmering Short Ribs

Beef Riblets