Braised Shortribs with Orange and Olive Salad

Name: Braised Shortribs with Orange and Olive Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 6 pounds meaty beef short ribs on the bone; Salt and freshly ground black pepper; 2 celery ribs, coarsely chopped; 1 carrot, coarsely chopped; 1 large onion, coarsely chopped; 1/2 cup tomato paste; 5 fresh thyme sprigs; 3 anchovy fillets, chopped; 1 bay leaf; 1 head garlic, cloves separated; 1 quart chicken stock; 2 cups dry red wine; 1/3 cup red wine vinegar; 2 oranges, cut in segments; 1 shallot, thinly sliced; 1 cup pitted kalamata olives; 2 tablespoons capers; 1 cup packed parsley leaves; 4 ounces olive oil; 1 lemon, juiced

Servings: persons

4 tablespoons olive oil
6 pounds meaty beef short ribs on the bone
Salt and freshly ground black pepper
2 celery ribs, coarsely chopped
1 carrot, coarsely chopped
1 large onion, coarsely chopped
1/2 cup tomato paste
5 fresh thyme sprigs
3 anchovy fillets, chopped
1 bay leaf
1 head garlic, cloves separated
1 quart chicken stock
2 cups dry red wine
1/3 cup red wine vinegar
2 oranges, cut in segments
1 shallot, thinly sliced
1 cup pitted kalamata olives
2 tablespoons capers
1 cup packed parsley leaves
4 ounces olive oil
1 lemon, juiced

1
For the short ribs, preheat the oven to 325 degrees F.
2
Heat 2 tablespoons of the olive oil in a large enameled cast iron casserole.
3
Season the ribs with salt and pepper.
4
Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes.
5
Transfer the ribs to a plate.
6
Repeat with the remaining oil and ribs.
7
Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes.
8
Add the tomato paste and cook, stirring, until glossy, about 2 minutes.
9
Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes.
10
Add the stock, wine and vinegar and bring to a boil.
11
Return the short ribs to the casserole, then cover and braise at 325 degrees F for 1 hour.
12
Drop heat to 225 degrees F and cook for 4 more hours or until meat is tender.
13
Remove ribs and strain liquid.
14
Pour liquid back over ribs and let cool overnight in the refrigerator.
15
For the salad, place all ingredients in nonreactive mixing bowl and toss together.
16
To serve, skim fat off liquid and reheat ribs in their juice.
17
Remove from pan and reduce liquid by half.
18
Top ribs with liquid and orange salad.

2639

kcal

Calories

163

Fat

116

Carbs

208

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 4 tablespoons olive oil, 6 pounds meaty beef short ribs on the bone, Salt and freshly ground black pepper, 2 celery ribs, coarsely chopped, and more.

Yes, Braised Shortribs with Orange and Olive Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!