Orange Braised Beef Short Ribs

These slow-braised short ribs are loaded with citrus and the umami flavor of soy sauce. They’re perfect to make on a chilly weekend evening.

Serves: 12Hands-on: 15 minutesTotal: 2 hours 45 minutesDifficulty: Medium

Serves: 12


  • 1 cup soy sauce
  • 1 small red onion, peeled and chopped
  • 3⁄4 cup orange juice
  • 2 garlic cloves, roughly chopped
  • 1 Tbsp. dark brown sugar
  • 1 Tbsp. mirin
  • 1 tsp. crushed red pepper
  • 3 cups water
  • 4 lbs. boneless chuck short ribs
  • 2 large carrots, peeled and chopped
  • 2 large scallions (white and green parts), thinly sliced


  • Place soy sauce, onion, orange juice, garlic, sugar, mirin, and crushed red pepper in a blender. Process until smooth.
  • Pour sauce in the bottom of a large Dutch oven. Add water to the sauce and bring to a boil over medium-high heat.
  • Score the ribs in several places with a sharp knife. Add the ribs to the sauce. Cover and reduce heat to low. Cook the ribs for 2 hours.
  • Add the carrots. Cook, covered, for an additional 30 minutes or until the carrots are cooked through and the meat is fall-apart tender. Divide between bowls and garnish with scallions.