Welcome to the GND Recipes Library! Braising tough cuts of meat like short ribs turns them into luxurious, fork-tender delicacies. The rich, heavy flavor of the beef needs an acidic counterpoint to balance the sauce. Adding dehydrated blood orange slices to the braising liquid infuses the rich gravy with a deep, caramelized citrus note that elevates the entire dish.

Recipe Details

• Prep Time: 20 Minutes (plus 3 hours braising)

• Servings: 4

• Difficulty: Medium

Ingredients

• 4 Large beef short ribs (bone-in)

• 1 cup Dry red wine (like Cabernet)

• 2 cups Beef broth

• 1 Onion, 2 Carrots, 2 Celery stalks (all roughly chopped)

• 3 sprigs Fresh rosemary

• Salt, pepper, and olive oil

• GND Blood Orange Slices

Step-by-Step Instructions

1. Sear: Preheat oven to 325°F (160°C). Season ribs generously with salt and pepper. In a large Dutch oven, heat olive oil and sear the ribs on all sides until deeply browned. Remove ribs.

2. Aromatics: In the same pot, sauté the onion, carrots, and celery until softened.

3. Deglaze: Pour in the red wine, scraping up all the browned bits from the bottom. Let it reduce by half.

4. Braise: Return the ribs to the pot. Add the beef broth, rosemary, and 3 GND Blood Orange Slices. Cover tightly and bake for 3 hours until the meat falls off the bone.

5. Serve: Remove the orange slices and serve the ribs over creamy mashed potatoes, spooning the rich citrus-infused gravy over the top.

💡 GND Pro-Tip: Simmering GND Blood Orange Slices in your braising liquid acts just like adding a bay leaf or fresh herbs. They hold their shape during the long cooking process while slowly releasing essential citrus oils that cut through the richness of the beef perfectly. 👉 Shop GND Blood Orange Slices