Cuban · intermediate
Cuban Sour Orange Braised Beef Short Ribs
Tender halal beef short ribs slow-braised in a traditional citrus mojo of sour orange, garlic, and aromatic cumin.
- PREP TIME
- 15 min
- COOK TIME
- 90 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season beef short ribs generously on all sides with salt, black pepper, and ground cumin.
- 02
Heat olive oil in a heavy pot or dutch oven over medium-high heat and sear short ribs until deeply browned, about 8 minutes total, then remove to a plate.
- 03
In the same pot, add sliced yellow onion and green bell pepper, sautéing for 4 minutes until softened.
- 04
Stir in minced garlic and cook for 1 minute until fragrant.
- 05
Pour in sour orange juice and halal beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- 06
Return short ribs to the pot, cover tightly, reduce heat to low, and simmer for 75 minutes until the beef is fork-tender.
A LITTLE KITCHEN KNOW-HOW
Braising
Slow-cooking tough cuts of meat submerged partially in flavorful liquid at low temperatures to render them tender.
Notes from the kitchen
- If sour orange juice is unavailable, mix equal parts fresh lime juice and sweet orange juice.
- Sear the short ribs thoroughly to build deep savory flavous in the braising liquid.
- Original home-cooking adaptation inspired by Cuban; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.