Chili-Orange Short Ribs
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
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.
(Chili-Orange Short Ribs)
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