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1
Preheat oven to 300 degrees.
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2
Heat oil in large Dutch oven.
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3
Season short ribs well all over with salt and pepper.
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4
Sear short ribs on all sides to deep brown caramelization. Do in batches if necessary.
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5
Remove beef from pot, and pour off all but 2 T of the fat. Caramelize onions and carrots in remaining fat in pan. When they have good color, remove to plate with ribs and pour off any excess fat.
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6
Remove the zest from the oranges and set aside. Halve the oranges and squeeze the oranges by hand into a small bowl. Taste the juice, and if it is not sweet, stir in a T of honey (opt). Dissolve chili paste in the juice. Add the zest to the chili orange mix. Take the orange halves and cut each in half and reserve.
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7
Deglaze pot with juice/chili mixture then turn off heat.
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8
Put veggies back in pot, followed by ribs. Nestle smashed lemongrass and orange quarters among the ribs.
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9
Add water to the level of the ribs,they should not be submerged, but should have the top 1/2 inch visible above the level of liquid. Cover and cook in oven 3-4 hours till very tender. Cool to room temp, and then store in fridge. You can do this up to 2 days in advance, or freeze at this stage.
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10
The day you want to serve, preheat oven to 350. Take pot out of the fridge and let come to room temp. Remove orange quarters and lemongrass pieces.
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11
Reheat uncovered for 45 minutes to an hour. Gently remove ribs and veggies from liquid into a serving dish, and hold to the side.
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12
Defat pan juices, then return to pot and heat over high to reduce to desired thickness. Taste for seasoning, then return ribs and vegetables to the sauce, coasting well.
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13
Hold in a 200 degree oven, uncovered, until time to serve. Garnish with parsley.
