Slow and Easy Pepper-Orange Short Ribs
Tender short ribs simmered with citrus pepper and orange. Easy slow cooker or oven method, plus swaps, storage, and reheating tips.
I had nice-looking short ribs in the fridge but had no recipe on hand; but I copy-edit cookbooks, so I knew the basic technique for browning and slow-cooking. I opened my spice cabinet to look for inspiration, and there was my recently purchased jar of Florida Citrus Pepper Salt-Free Blend from the Spice House. Off went the lightbulb: with the blend from the cupboard and with an orange from the fruit bowl, I added a few other pantry ingredients and created a delicious meal! I don't normally use prepared soup in my cooking, but in this case the convenience factor won out.
Submitted by: Janet from Northbrook , Illinois
Yield: Serves 6
- Brown floured short ribs with a citrus pepper blend, then slow-cook 6 to 8 hours in a sauce of cream of mushroom, crushed tomatoes, onion soup mix, Worcestershire and orange.
- Finish with extra orange zest and pepper for brightness. If sauce does not cover meat, add beef broth.
- Oven method works in a Dutch oven at 325 F for 2 to 3 hours. Keeps 3 days in fridge or freezes up to 1 month.
Spices
Featured in this Recipe
Preparation Instructions:
Remove the meat from the fridge about 30 minutes before browning it.
In a large skillet over medium-high heat, heat 1 tablespoon of the oil or enough to coat the bottom of the skillet.
Meanwhile, in a bowl or plastic bag, add the flour, salt and pepper, and 1 teaspoon of the Pepper-Orange Seasoning Blend and toss to combine. Add the short ribs, working in batches if necessary, and toss to coat evenly with the flour. Shake off any excess. When the oil is hot, and working in batches, add the short ribs to the pan without crowding. Cook for 3 to 5 minutes per side, until nicely golden brown; if the meat resists being moved, wait another minute, and turn with tongs or a spatula, not with a fork. As the meat is browned on all sides, remove it to a slow cooker. Sprinkle each batch with pepper-orange seasoning and orange zest.
While the meat is browning, in a medium bowl combine the cream of mushroom soup, tomatoes with their juices, onion soup mix, Worcestershire sauce, and orange juice. Do not add more salt as the soups are already salty. Whisk in about 1 cup of the beef broth and reserve the rest.
When all the meat is in the slow cooker, pour the sauce over the meat and be sure to spoon sauce under it as well. If the meat is not almost covered by sauce, stir in the rest of the beef broth. Cover and set the cooker to 6 to 8 hours on low heat.
The meat will be very tender when cooked, and the sauce will be somewhat thickened. Check seasoning and stir in 1 teaspoon pepper-orange seasoning blend or to taste. Serve over buttered noodles with the sauce, and garnish with more freshly grated orange zest.
thespicehouse.com
More About This Recipe
My mother-in-law always uses a mixture of Campbell's cream of mushroom soup and Lipton's onion soup mix for her pot roast, so I added it here convenience and flavor. Caramelized fresh onions would be delicious instead of the mix and would add less salt. To make this in a conventional oven, place the meat and sauce into a Dutch oven and bring to a simmer on the stovetop. Cover and bake at 325 F for 2 to 3 hours, until the meat is very tender. Check periodically to make sure there is enough liquid in the pot and add beef broth or water as needed. Keeps well for up to 3 days and freezes well for up to 1 month.
Frequently Asked Questions
How long and what setting for the slow cooker?
Cook on low for 6 to 8 hours until the meat is very tender. If you need a faster option, cook on high for about 3 to 4 hours, but check for tenderness early so meat does not overcook.
Can I make this in the oven instead of a slow cooker?
Yes. Brown the meat, add sauce and place everything in a covered Dutch oven. Simmer briefly on the stove, then bake at 325 F for 2 to 3 hours until very tender. Check liquid and add beef broth or water if needed.
Can I use bone-in short ribs instead of boneless?
Yes. Bone-in short ribs work well and add flavor. You may need an extra 30 to 45 minutes of cooking time depending on thickness. Cook until the meat is pull-apart tender.
I want to avoid canned soup and onion mix. What can I use instead?
Swap the canned soup and onion mix for sautéed onions and mushrooms with low-sodium beef broth. To replicate the thicker sauce, reduce the broth on the stove or stir in a cornstarch slurry or a little heavy cream near the end.
How do I reduce the saltiness of this recipe?
Use low-sodium or no-salt-added crushed tomatoes and beef broth. Skip the Lipton onion soup mix and use fresh caramelized onions and garlic for flavor. Taste before adding any extra salt at the end.
How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 3 days. Freeze up to 1 month. Reheat gently on the stovetop over low to medium heat until warmed through, or bake covered at 325 F. Thaw frozen portions overnight before reheating for best texture.
Can I make this in an Instant Pot or pressure cooker?
Yes. Sear the floured ribs on Sauté, then add the sauce. Pressure cook on high for about 45 minutes for boneless ribs, 55 to 60 minutes for bone-in, then allow a natural release for 10 to 15 minutes. Reduce the sauce after cooking if it is too thin.
How can I thicken the sauce if it is too runny?
Spoon the sauce into a saucepan and simmer uncovered to reduce and concentrate it. Or mix 1 tablespoon cornstarch with 1 to 2 tablespoons cold water, stir into the simmering sauce, and cook until thickened. Adjust seasoning and add more orange zest to brighten the flavor.
How long and what setting for the slow cooker?
Cook on low for 6 to 8 hours until the meat is very tender. If you need a faster option, cook on high for about 3 to 4 hours, but check for tenderness early so meat does not overcook.
Can I make this in the oven instead of a slow cooker?
Yes. Brown the meat, add sauce and place everything in a covered Dutch oven. Simmer briefly on the stove, then bake at 325 F for 2 to 3 hours until very tender. Check liquid and add beef broth or water if needed.
Can I use bone-in short ribs instead of boneless?
Yes. Bone-in short ribs work well and add flavor. You may need an extra 30 to 45 minutes of cooking time depending on thickness. Cook until the meat is pull-apart tender.
I want to avoid canned soup and onion mix. What can I use instead?
Swap the canned soup and onion mix for sautéed onions and mushrooms with low-sodium beef broth. To replicate the thicker sauce, reduce the broth on the stove or stir in a cornstarch slurry or a little heavy cream near the end.
How do I reduce the saltiness of this recipe?
Use low-sodium or no-salt-added crushed tomatoes and beef broth. Skip the Lipton onion soup mix and use fresh caramelized onions and garlic for flavor. Taste before adding any extra salt at the end.
How do I store and reheat leftovers?
Refrigerate in an airtight container for up to 3 days. Freeze up to 1 month. Reheat gently on the stovetop over low to medium heat until warmed through, or bake covered at 325 F. Thaw frozen portions overnight before reheating for best texture.
Can I make this in an Instant Pot or pressure cooker?
Yes. Sear the floured ribs on Sauté, then add the sauce. Pressure cook on high for about 45 minutes for boneless ribs, 55 to 60 minutes for bone-in, then allow a natural release for 10 to 15 minutes. Reduce the sauce after cooking if it is too thin.
How can I thicken the sauce if it is too runny?
Spoon the sauce into a saucepan and simmer uncovered to reduce and concentrate it. Or mix 1 tablespoon cornstarch with 1 to 2 tablespoons cold water, stir into the simmering sauce, and cook until thickened. Adjust seasoning and add more orange zest to brighten the flavor.
Comments