Braised Short Ribs & Saffron Orzo

1h
Serves 2
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Directions

  1. 1Season the short ribs with salt and pepper.
  2. 2Roughly chop the onion, celery, and carrots.
  3. 3Heat avocado oil in a dutch oven and sear the short ribs on all sides.
  4. 4Add the chopped vegetables to the dutch oven and cook until softened.
  5. 5Stir in tomato paste and cook for a minute.
  6. 6Add more salt and pepper to taste.
  7. 7Deglaze the dutch oven with red wine and pomegranate juice.
  8. 8Add the short ribs back to the dutch oven and add beef stock, bay leaves, and thyme.
  9. 9Bring to a simmer and cover. Cook in a low heat for at least 3 hours, or until tender.
  10. 10Strain the braising liquid from the short ribs and vegetables.
  11. 11Reduce the braising liquid on the stovetop to create a sauce.
  12. 12Meanwhile, prepare the saffron orzo by heating the olive oil and avocado oil in a pan.
  13. 13Add the orzo and toast it for 2 minutes.
  14. 14Combine coconut cream, saffron, salt, and beef stock and pour over the orzo.
  15. 15Cook until the orzo is al dente.
  16. 16Add chopped chives and stir.
  17. 17To serve, place the orzo on a plate, top with a short rib, drizzle with the reduced sauce, and garnish with chopped parsley.

Ingredients

  • 3 whole short ribs
  • 1 large yellow onion
  • 3 celery stalks
  • 2 carrots
  • 3.5 cups red wine
  • 0.25 cup pomegranate juice
  • 4 garlic cloves
  • 4 tbsp avocado oil
  • 1.5 tbsp tomato paste
  • 3 bay leaves
  • 3 thyme sprigs
  • 1 handful fresh parsley
  • 1.5 cups beef stock
  • 1 pinch kosher salt
  • 1 pinch ground black pepper
  • 1 tbsp olive oil
  • 1 cup orzo
  • 1 tbsp olive oil
  • 1 tbsp avocado oil
  • 0.75 cup coconut cream
  • 1 tsp saffron
  • 2 tsp kosher salt
  • 0.25 cup beef stock
  • 1 tbsp chives
  • 1 handful fresh parsley

Equipment

knifecutting boarddutch oventongsspatulawine openerstrainersaucepanmortar and pestle

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