Orange-braised short ribs with fennel and oregano from The Essential New York Times Cookbook: Classic Recipes for a New Century (page 544) by Amanda Hesser

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Accompaniments: Wilted chard with pickled red onion; Sweet potato Cecelia; French potato salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on February 08, 2011

    I may have misunderstood the type of shortribs to get - I got them boneless and only half the quantity she suggested - I got 2 lbs rather than 4 lbs she suggested for 4. So I halved everything else and it worked out fine. It was plenty for me and two teenagers with leftovers. 4lbs of meat seems a heck of a lot for 4 people so I assume hers must have been on the bone. The sauce was rather sweet due to the combination of red onions, balsamic, ketchup, and orange juice but I liked the flavor. Did simple side veg - mashed potatoes and steamed green beans - which worked well. I'll definitely make this again, next time trying to make it a day ahead to improve the flavors.

  • PrincessK on February 07, 2011

    p.544 Easy to make, then just leave for 60-90 mins in the oven. Can also be made a day ahead, and, in fact, might be best if made one day ahead. Can be halved easily. Rub meat with cracked fennel seeds, then brown in a Dutch oven. Set aside while thinly sliced red onions are sauteed. Add garlic & red pepper flakes, then red wine, orange juice, beef broth, balsamic vinegar, ketchup, mustard, oregano. Put it in oven for 60-90 mins.

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