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Slow-Cooked Braised Short Ribs & Saffron Orzo

Notes

  • Total Time: 4+ hours
  • Very similar to the Braised Chuck Roast & Mashed Potatoes recipe.

INGREDIENTS

Braised Short Ribs

  • Bone-in beef short ribs (4–5 lb)
  • Kosher salt (to taste)
  • Freshly ground black pepper (to taste)
  • Avocado oil (3 tbsp)
  • Yellow onion, chopped (1 large)
  • Carrots, chopped (2)
  • Celery stalks, chopped (2)
  • Garlic cloves, smashed (4)
  • Tomato paste (1½ tbsp)
  • Red wine (3½ cups)
  • Beef stock (2 cups) or Beef Bouillon equivalent
  • Bay leaves (3)
  • Fresh thyme sprigs (3)
  • Pomegranate juice (optional) (¼ cup)

Saffron Orzo

  • Orzo pasta (1 cup)
  • Saffron threads (1 tsp)
  • Olive oil (1 tbsp)
  • Avocado oil (1 tbsp)
  • Coconut cream or heavy cream (¾ cup)
  • Beef stock or water (¼ cup)
  • Kosher salt (2 tsp)
  • Chives, finely chopped (1 tbsp)

EQUIPMENT

  • Dutch oven
  • Molcajete (mortar & pestle) – something to grind saffron

DIRECTIONS

Short Ribs

  1. Heat oven to 300°F.
  2. Season and sear short ribs well with salt and pepper. Heat avocado oil in a Dutch oven over medium-high heat. Sear ribs deeply on all sides. Remove and set aside.
  3. Vegetables: Lower heat to medium. Add onion, carrots, and celery. Cook 6–8 minutes until softened. Add garlic for 30 seconds.
  4. Tomato paste: Stir in tomato paste and cook until darkened slightly.
  5. Deglaze: Add red wine and pomegranate juice (if using). Scrape fond and simmer 6–8 minutes.
  6. Braise: Add beef stock, bay leaves, and thyme. Return ribs to pot. Bring to a gentle simmer, cover, and transfer to oven.
  7. Cook for 3–3½ hours, until meat is pulling away from bone.
  8. Finish sauce: Remove ribs, strain to discard herbs., and simmer liquid to desired thickness. Season to taste.

Saffron Orzo

  1. Grind saffron with a molcajete (mortar & pestle) or similar.
  2. Transfer to a cup and mix with the cream until deep yellow.
  3. Heat olive oil and avocado oil in a saucepan over medium heat. Toast orzo 1–2 minutes.
  4. Add beef stock, saffron cream mixture, and salt. Simmer gently, stirring often, until creamy and al dente (8–10 minutes).
  5. Serve: Spoon saffron orzo into bowls, top with short ribs, and finish with braising sauce. Garnish with chives.

Credit: @BreadBakeBeyond

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