Slow-Cooked Short Ribs & Saffron Orzo
Ingredients:
For the Braised Short Ribs:
3-4 whole short ribs
1 large yellow onion, roughly chopped
3 celery stalks, roughly chopped
2 carrots, roughly chopped
3 ½ cups red wine
¼ cup pomegranate juice (optional)
4 garlic cloves
4 tbsp avocado oil
1 ½ tbsp tomato paste
3 bay leaves
3 sprigs of thyme
Fresh parsley
1 ½ cups beef stock
Kosher salt, to taste
Ground black pepper, to taste
1 tbsp olive oil
For the Saffron Orzo:
1 cup orzo
1 tbsp olive oil
1 tbsp avocado oil
¾ cup coconut cream
1 tsp saffron
2 tsp kosher salt
¼ cup beef stock (or water)
1 tbsp chives, chopped
For Serving:
Fresh parsley, finely chopped (or chives)
Instructions:
Preheat your oven to 350°F.
Season the short ribs with salt and pepper. Heat avocado oil in a Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 4-5 minutes total. Remove and set aside.
In the same Dutch oven, sauté the onion for 2 minutes. Add celery and carrots, stirring well. Mix in garlic and tomato paste, season with salt and pepper, and cook for 3 minutes.
Pour in the wine and pomegranate juice, then add back the ribs along with the beef stock. Tie thyme, bay leaves, and parsley together and place in the Dutch oven, ensuring the ribs and veggies are well covered by the liquid.
Cover and bring to a boil, then carefully transfer to the oven. Bake for 2 ½- 3 hours.
Remove the ribs and place them in a skillet with some sauce to keep them warm. Keep the heat on low while preparing the sauce and orzo.
Strain the remaining sauce into a saucepan and simmer until thickened. Stir in olive oil.
For the orzo: Grind saffron in a mortar and pestle to a powder, add salt, and mix. Combine with coconut cream and set aside.
Heat olive and avocado oils in a saucepan. Toast orzo for 30-60 seconds. Add the coconut cream-saffron mixture and beef stock, stirring frequently. Cook for 5-7 minutes.
Stir in chives, cover, reduce heat to low, and cook until orzo is tender and creamy.
Serve the short ribs over orzo, topped with sauce and a sprinkle of fresh parsley.
Enjoy!
