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Meat
Easy
3 Hours, 30 Minutes
Diets 
3 tablespoons Bartenura Olive Oil or vegetable oil
6 pounds bone-in flanken-cut beef short ribs, trimmed of excess fat and silver skin
about 1/2 cup all-purpose flour
3 medium onions, chopped
1 tablespoon minced fresh ginger or 3 cubes Dorot Gardens Frozen Ginger
1 pasilla chili, stemmed and chopped
3–4 cloves garlic, minced or 3-4 cubes Gefen Frozen Garlic
3 cups beef or chicken broth
1 and 1/2 cups orange juice
1/4 cup hot red pepper sauce
1 and 1/4 teaspoons ground cinnamon
1 bay leaf
about 1/2 teaspoon salt
ground black pepper
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.
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