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.
Recipe by The Crepes of Wrath at