Citrus Braised Veal Short Ribs

Sometimes I’m faced with a harsh reality or two when living in New York. One of those realities made itself clear yesterday, when I was on my way home from work, which is that if you’re alone, you’re own your own out there. I’ve had bad allergies all week, and as much as I keep trying to avoid pumping myself full of Claritin, I had to bite the bullet and just take some yesterday, as I could hardly breathe and just wanted to get through the day. I decided to work out quickly before heading home, which went fine, but then as I was heading out, I felt a little woozy and light headed. I figured I was just tired, and the sooner that I got home, the better. As I was walking to the subway, though, I started to feel really light headed…but what can you do? It was around 6 PM in midtown – there was no way I was going to be able to get a cab (they switch shifts around this time, combined that with the fact that everyone and their mother is also trying to hail a cab), and it’s not like I could just call someone to come pick me up (who owns a car in New York?). I grabbed some hard candies, figuring maybe the sugar would help, and just went down into the subway, where I immediately felt like I was going to pass out. I sat down on a bench, which I never do because they are disgusting, and just focused on the fact that I’d be home in 20 minutes. The train came, and I flung myself onto a seat, closed my eyes, and just tried to breathe. At this point, I’m sure that I was half dizzy, half panicking. I was mostly worried about passing out and hitting my head or losing my belongings or something like that – I figured if my fellow passengers saw me go down, someone would help me, because New Yorkers are actually good, caring people (mostly). I transferred to my next train, and again, was lucky enough to grab a seat. That subway ride home was the worst ever, especially because it was raining a bit, meaning it was going at a snail’s pace and all I wanted to do was fall into my apartment. Obviously, I got home alright, and immediately crashed on the couch in my coat and workout clothes where I slept (or passed out? who knows) for half an hour before getting up and feeling mostly alright. Sometimes this kind of thing can be a bit scary, but it also makes me a stronger, more resilient person, right? Next time I feel that way, though, I’m definitely not going to get on the subway.

Now, on to bigger and better things – short ribs. This is one of my favorite cuts of meat; they are easy to cook and always come out fall-off-the-bone tender; I’ve never needed to use a knife with short ribs, and neither will you. This recipe is pretty fool proof, and a great way to cook short ribs if you’ve never done it before. I again, used blood orange juice, as I did last week with my machaca tacos, but regular orange juice will do just fine, too. The sweet, citrusy glaze on top of this dish is something that almost anyone would enjoy, especially with a side of grilled vegetables or even white rice. It’s still pretty chilly in NYC, so I’m going to keep braising away until I can’t take the heat, and I hope you do the same, as I’m sure this summer will be another scorcher and you won’t want to be turning the oven on at all!

Citrus Braised Veal Short Ribs
Your ingredients.

Citrus Braised Veal Short Ribs
I am only slightly obsessed with blood oranges at the moment.

Citrus Braised Veal Short Ribs
Saute your shallot, ginger, and scallions.

Citrus Braised Veal Short Ribs
Then add in your liquid, spices, and short ribs – no need to sear!

Citrus Braised Veal Short Ribs
Cover and braise, then remove from the oven, brush with your glaze, and broil for a few minutes to caramelize.

Citrus Braised Veal Short Ribs
Serve garnished with some fresh scallions.

5.0 from 1 reviews
Citrus Braised Veal Short Ribs
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 pounds veal short ribs
  • 2 tablespoons olive oil
  • 1 shallot, minced
  • 6 stalks scallions, thinly sliced and divided (half for recipe, half for garnish)
  • 1 1-inch piece of ginger, minced finely
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • ½ cup low-sodium soy sauce
  • ⅓ cup water
  • ¼ cup blood orange juice
  • ¼ cup red wine
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons blood orange juice
  • 2 tablespoons hoisin sauce
  1. Preheat your oven to 350 degrees F. Add your olive oil to a high-sided, oven-proof pan over medium heat, and add in your shallot, scallions, and ginger. Cook for 4-5 minutes, until the shallot has become translucent, then add in the garlic and pepper flakes and stir for another minute or so, until fragrant. Add in the soy sauce, water, orange juice, red wine, and vinegar, then stir to combine, then add in the ribs. Bring to a boil, then cover and place in the oven for 1½ hours or so, until the veal is tender and cooked through.
  2. Remove the veal from the pot and cover. Skim any fat from the cooking liquid, then place the veal back in the pot and brush with the combined hoisin sauce and remaining orange juice. Bring the heat in the oven up to 450 degrees F, and place back in the oven, uncovered, for an additional 5 minutes or so, until the hoisin glaze is bubbling and slightly caramelized. Garnish with some sliced scallions and serve.

19 Responses

  1. Jen says:

    Good lord, woman! your powers of temptation grow ever stronger.

    P.S. Glad you got home alright. That’s a scary feeling to have, just trying to stay conscious. I walked home from work yesterday as my workout (hour and 20 minutes) and ended up going on a trail through some woods because walking on the tiny shoulder was making me panic and my legs felt like lead. No good. And I agree that allergies suck. Completely.

  2. Megan says:

    Oh man! These look so good! I’ve never made short ribs of any kind, but they are pretty much my favorite. I need to get it together!

  3. Rhonda says:

    I really need to get one of those enameled cast iron skillets, maybe I will put it on my birthday list :) Those ribs look so so good.

    • Sydney says:

      I’m trying to get myself to spend the money for another one – it’s happening soon! I just use this one so much that it’s definitely worth the price.

  4. These look absolutely incredible. I’ve never made veal before but it’s been on my bucket list for a while now so I’m glad I get to cross that off soon. I seriously love all the flavors in here, especially the hoisin sauce. YUM!

  5. jann says:

    Awww, I hate to hear you didn’t have anyone to call to help, I’ve been there a couple of times in my life, it sucks. Recipe looks great, will try soon :)

  6. Tracy A. says:

    Glad that you seem to have come through your episode ok – that kind of thing can be so scary. Thanks for the recipe – sound like the perfect dish for a cold and rainy day!

  7. liz says:

    I should not be reading your blog this close to dinner. Scallions, ginger, hoisin sauce, balsamic, and orange juice! These flavors are right up my alley.
    Glad you made it home okay!

  8. Stacey Evans says:

    Hey Sydney, so sorry to hear you were not feeling well. I’m sure you were very scared. It’s always a scary feeling when you feel you are going to pass out and you’re all alone. I hope you are feeling all better now. These short ribs look amazing and I can’t wait to try them!

  9. kate says:

    I ate too many short ribs a while back trying to perfect a recipe and this definitely get me back into short ribs. Do you think you could use beef or bison if they cooked a little longer?

  10. Vanja says:

    That looks so delicious I’m afraid I’ll drool all over my chemistry book.

  11. Anthony says:

    Glad you got home okay — you’re lucky you didn’t also get disoriented and miss your stop or get lost.

    The ribs, meanwhile, look gorgeous. What would you think of doing this with beef short ribs, instead of veal?

  12. Stephanie says:

    Hi Sydney, these look absolutely delicious and I will definitely be making them this weekend! I was wondering if you used boneless or bone in short ribs, and if I need to make any changes to the temperature or cooking time if I end up buying the opposite. Thanks for the great post and I love reading your blog!

    • Sydney says:

      Thanks so much, Stephanie! I used bone-in ribs – you probably wouldn’t need to adjust the time too much, as boneless short ribs are usually a bit thicker than bone-in, anyway!

  13. Jan says:

    Hi folks
    I’m a dane, so I need translation:
    In the pic it shows brown sugar, in the recipe it is not mentioned. I guess that the brown sugar and the hoisin sauce ( which I do not know what is and cannot translate ( not even google translate could ) is mixed to brush on for darkbrown glacing. Did it with a mix of soy, brown sugar and mablehoney.
    Stomach stills aches :-)
    Love Jan

  14. Angie says:

    Omgosh! I thought I had red wine but did it with white wine and still came out amazing. !!

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