Short ribs braised with citrus

Name: Short ribs braised with citrus
Prep time: 4 h
Total time: 4 h
Ingredients: 1 bay leaf; 1 small head white cabbage; ¼ cup chopped cilantro, for garnish; 2 tablespoons neutral oil, such as canola or grapeseed; 2 tablespoons neutral oil, such as canola or grapeseed; 4 stems parsley; 3 branches thyme; 1 bottle fruity white wine, such as Vouvray or Gewürztraminer; 4 large cloves garlic, peeled and smashed; 1 tablespoon coriander seeds; 1 stalk celery, roughly chopped; 1 large carrot, peeled and roughly chopped; 1 large onion, peeled and roughly chopped; 4 limes; 4 lemons; 4 oranges; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 4 pounds short ribs; 3 tablespoons butter; 2 tablespoons neutral oil, such as canola or grapeseed

Preparation info

Makes
4
servings

Difficulty
Complex
Ready in
4 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

This is an unusual group of flavors for a dark beef stew—citrus, coriander, and fruity white wine. The results are equally unusual, and quite delightful.

Ingredients

2 tablespoons neutral oil, such as canola or grapeseed
3 tablespoons butter

Gluten-free

Method

Put a tablespoon each of the oil and butter in a deep heavy skillet or casserole and turn the heat to high. Brown the ribs well on all sides, seasoning well with salt and pepper as they cook; this will take about 20 minutes. Remove the ribs, pour out and discard the fat, and wipe out the pan.
Meanwhile, use a vegetable peeler to remove the zest and squeeze the