Sephardic Short Ribs Recipe
Pasture-raised short ribs, braised in orange juice with New Mexico green chilies, apricots, dates and ancho chilies. Served with Carolina Gold rice and garnished with cilantro.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ancho Chilies
Soak the ancho chilies in hot water for about 20 minutes until soft. Remove seeds and chop.
- 2
- 3
Cook the Aromatics
In the same pot, add chopped New Mexico green chilies, chopped ancho chilies, and cook for about 5 minutes until soft. Add the dried apricots and dates, stirring to combine.
- 4
Add Liquid and Braise
Pour in the orange juice, stirring to deglaze the pot. Return the short ribs to the pot, ensuring they're submerged in the liquid. Bring to a simmer, cover, and reduce heat to low. Braise for about 2.5 to 3 hours or until the ribs are tender.
- 5
Cook the Rice
While the ribs are cooking, prepare the Carolina Gold rice according to package instructions. Usually, it requires rinsing and cooking with water in a 1:2 ratio.
- 6
Serve
Once the short ribs are tender, serve them over the cooked Carolina Gold rice and garnish with chopped fresh cilantro.