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Sephardic Short Ribs




Heat the oil in a large pot or Dutch oven over medium-high heat.  Dredge the ribs in flour, shaking off the excess.  In batches, brown on all sides.  Remove the ribs and drain off most of the fat.


Add the onions, ginger, chili, and garlic and sauté until softened (five to 10 minutes).


Add the broth, stirring to loosen browned particles.  Add orange juice, pepper sauce, cinnamon, bay leaf, salt, and pepper.  Return ribs, bring to a boil, and cover.  Bake in a 350°F (175°C) oven or simmer over a low heat until the meat is fork tender (at least two and a half hours).  (Ribs can be prepared to this point, covered, stored in refrigerator for up to three days, and reheated.)


Divide the ribs between serving plates.  In a blender or food processor, puree the cooking liquid and serve with the ribs.  Or strain the cooking liquid and simmer, uncovered, until slightly thickened.


The short ribs are the lower section of the ribs. (The upper part surrounds the rib-eye.) The chuck short ribs are leaner but less tender than those from the plate, which is below the rib section. Short ribs that are cut across the bone and grain into strips about 3/4-inch thick (including two to three segments of rib bone) are called flanken. When cut into two- to four-inch long single segments of flat rib bone, they are called English short ribs. Because flanken is cut across the grain, they are less stringy.