Name: Citrus-and-Chile-Braised Short Ribs
Yield: 8 Servings
Ingredients: 8 5–6” English-style bone-in beef short ribs (about 6 pounds); Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 2 medium onions, chopped; 2 heads of garlic, halved crosswise; 4 celery stalks, chopped; 2 medium carrots, peeled, chopped; 2 tablespoons tomato paste; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 6 chiles de árbol, or 1 teaspoon crushed red pepper flakes, plus 1 chile, for serving; 4 sprigs oregano; 4 wide strips orange zest, plus some thin strips for serving; 1 cup plus 2 tablespoons fresh orange juice; 2 limes, halved; ½ cup fresh cilantro leaves with tender stems

Image may contain Dish Food Meal Bowl Stew Plant Platter and Pork

Michael Graydon + Nikole Herriott

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

Recipe notes