Citrus Chili Braised Short Ribs with Carrots and Charred Corn Polenta
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These citrus chili braised short ribs are the kind of dinner that makes a cold night feel considerably better. Bone-in beef short ribs are seared until deeply browned, then slowly braised with chiles de arbol, guajillo chiles, orange juice, lime, warm spices, and tender carrots until the meat is falling off the bone and the cooking liquid has reduced into a rich, flavorful sauce. The primal cut of meat is a tougher cut so it’s the perfect pairing for the method of braising. For this recipe I prefer to buy them with the bone attached.
My favorite way to serve braised short ribs is over cheesy polenta and for this recipe I added charred corn to give it so more texture. The combination of the creamy polenta with the tender meat and slightly spicy liquid from the braise make for a comforting fall or winter dinner. or more cozy braising inspiration, try the maple bourbon braised short ribs or my red wine braised short ribs with celery root purée.
Why You’ll Love This Recipe
- Fall-apart tender – Slow-braising bone-in short ribs breaks down the connective tissue and turns a tough cut of beef into incredibly tender, juicy meat.
- Big, layered flavor – Citrus, dried chiles, coriander, cumin, and oregano create a braising liquid that is savory, bright, subtly spicy, and anything but boring.
- Comfort food with a twist – Creamy white cheddar polenta and smoky charred corn make the perfect base for saucy short ribs while adding texture and sweetness to every bite.
Key Ingredients in This Recipe
- Short Ribs – I use bone-in beef short ribs in this recipe though boneless can be substituted as well. When purchasing short ribs, look for well-marbled, short ribs with a good meat to bone ratio. They’re one of my favorite cuts of beef because when they are cooked slowly over a long period of time, they retain a meaty, beefy flavor and the collagen melts into the sauce all in one pot.
- Chilies – This type of pepper from Mexico is similar to cayenne and adds brightness and heat to the dish. If you can’t find chiles de arbol, dried Thai bird’s eye chilies are a good stand-in. Guajillo chilies are made from drying mirasol chiles and have a medium heat and are added to the braise for their subtle fruity flavor.
- Polenta – Polenta is like a creamy Italian porridge made with a type of cornmeal. The difference between cornmeal and grits and polenta is pretty slim so if you want, you can just use medium or coarse ground cornmeal and call it a day. But if you really want to know the difference between grits and polenta, then you will find that the it is in the type of corn that is used and how fine the grind.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Make this recipe a day ahead if you have the time. Once the short ribs cool, the fat will solidify on the surface of the braising liquid, making it easy to remove before reheating the meat and sauce. The flavors also have more time to meld overnight, making an already flavorful braise even better the next day.
Swaps and Substitutions
- Short ribs: Bone-in English-style short ribs are ideal, but boneless short ribs can also be used. Look for well-marbled pieces with plenty of meat.
- Chiles de arbol: Substitute dried Thai bird’s eye chiles for a similar level of heat. If you want less spice, reduce the number of chiles.
- Guajillo chiles: Substitute another mild-to-medium dried chile, such as ancho chile, though the flavor will be slightly different.
- Chicken stock: Beef stock can be used for a deeper, more beef-forward braising liquid.
- Orange juice: Freshly squeezed orange juice is best, but bottled orange juice can be used in a pinch.
- Polenta: Medium- or coarse-ground cornmeal can be substituted for polenta. Avoid quick-cooking or instant polenta, which does not have the same texture.
- White cheddar: Use sharp cheddar, Monterey Jack, or another good melting cheese if you do not have white cheddar.
- Fresh corn: Frozen or canned corn can be substituted, though fresh corn will give you the best char and texture.
Special Equipment
Heavy-bottomed Dutch ovens are perfect for making braising meat dishes. They retain and distribute heat evenly, allowing the meat to caramelize without burning, and the high sides make it easy to simmer everything together. If you’re looking to invest in one, I recommend this Staub Cast Iron Round Cocotte or this Lodge Dutch Oven for a more budget-friendly option.
Pro tip
Ask your butcher to cut them English style, which means the ribs are cut parallel to the bone, with one bone per piece. This makes for the most impressive presentation.
How to Make This Citrus Chili Braised Short Ribs (Step-by-Step)
- Sear the short ribs. Season the short ribs all over with salt and pepper then dust with flour. Heat a 7-quart Dutch oven over medium-high heat, add the olive oil and heat through. Working in batches, sear the ribs on all sides. Remove to a plate and repeat with the remaining ribs.
- Sauté the aromatics. Heat oven to 325ºF (170ºC). Return the pot to medium heat and add the onion and celery and sauté until tender. Stir in the tomato paste followed by the coriander and cumin.
- Bring mixture to a boil on the stove. Add the short ribs back to the pot along with the carrots, chilies, lime, orange zest and oregano. Pour the orange juice and stock into the pot and bring to a boil then cover and move the pot to the oven.
- Braise the short ribs in the oven. Cook, turning the ribs occasionally, until the meat is fork tender, about 3 to 3½ hours.
- Strain the cooking liquid. Transfer the short ribs and carrots to a large baking dish and cover with foil to keep warm. Strain the cooking liquid through a fine-mesh strainer into a medium bowl then return the liquid to the pot.
- Reduce the cooking liquid. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until thickened and reduced by half. Season with salt and pepper. Add the ribs and carrots and turn to coat.
- Make the polenta. n a large saucepan bring the chicken stock, 3 cups of water and salt to a boil over medium-high heat. Slowly whisk in the polenta then turn the heat down to low and continue to cook, stirring constantly until the polenta is smooth and thick. Stir in the cheese until melted.
- Char the corn. Over a gas stove with the heat on medium, add the ears of corn to the grate directly above the burner. Turn the corn occasionally until charred all over. Remove to a cutting board and cut the kernels off the cob. Stir into the polenta mixture.
- Serve. Divide the polenta among pasta bowls and top with braised ribs, braising liquid and carrots. Serve immediately.
How to Serve This Recipe
- As a dinner centerpiece: Serve one short rib over a generous spoonful of charred corn polenta with plenty of the reduced braising sauce and a carrot or two.
- For a dinner party: Braise the short ribs ahead of time and reheat them gently before serving so you can spend less time in the kitchen when guests arrive.
- With something fresh: Pair this rich dish with a simple green salad dressed with a bright vinaigrette to balance the richness of the short ribs and polenta.
- With extra sauce: Spoon plenty of the reduced braising liquid over the meat and polenta. It is one of the best parts of the dish.
- For leftovers: Shred leftover short rib meat and serve it over the polenta, tucked into tacos, or spooned over rice.
How to Store This Recipe
- Short ribs: Store the cooked short ribs and carrots in an airtight container in the refrigerator for up to 4 days.
- Braising liquid: Store the sauce separately or together with the short ribs. Refrigerating it overnight also makes it easier to remove excess fat from the surface.
- Polenta: Store leftover polenta in an airtight container in the refrigerator for up to 4 days. It will firm up as it cools.
- Reheating: Reheat the short ribs and sauce gently on the stovetop or in the oven until warmed through. Add a splash of stock or water if the sauce has thickened too much.
- Freezing: The braised short ribs and sauce can be frozen in an airtight container for up to 3 months. For the best texture, make fresh polenta when serving.
FAQ – Frequently Asked Questions
These citrus chili braised short ribs cook in a 325°F (170ºC). oven for about 3 to 3½ hours. They are ready when the meat is fork-tender and easily pulls away from the bone.
Yes. Boneless beef short ribs can be substituted for the bone-in short ribs in this recipe. Bone-in short ribs are preferred because the bones add flavor and make for a more impressive presentation, but boneless short ribs will still become tender and flavorful after a long braise.
Creamy, cheesy polenta is an excellent pairing for braised short ribs because it soaks up the flavorful sauce. This recipe uses white cheddar polenta with charred corn, which adds richness, sweetness, and smoky flavor to balance the tender beef.
Citrus chili braised short ribs have a mild to moderate level of heat with a bright, fruity chile flavor. The chiles de arbol provide the primary heat, while the guajillo chiles add a more subtle, fruity chile flavor. For a milder dish, reduce the number of chiles de arbol.
Yes, although the original recipe is designed for the oven. The short ribs can be adapted for a slow cooker after searing the meat and sautéing the aromatics, but the cooking time and liquid level will need to be adjusted since the slow cooker retains more moisture.
Other Recipes to Try
If you’re looking for more rich, cold weather recipes, check out some of my favorite dinner ideas below:
- Creamy Ricotta Polenta with Sautéed Mushrooms and Leeks
- Crispy Polenta with Spicy Tomato Sauce, Sautéed Kale and Mushrooms
- Maple Bourbon Braised Short Ribs with Caramelized Shallot Mashed Potatoes
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Citrus Chili Braised Short Ribs with Carrots and Charred Corn Polenta
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Equipment:
Ingredients:
For the chili braised short ribs:
- 4 pounds English-style bone-in beef short ribs, cut between the bones (about 4 ribs)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 tablespoons all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 4 stalks celery, chopped
- 2 tablespoons tomato paste
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 pound young whole carrots, peeled
- 6 dried chiles de arbol
- 2 dried guajillo chiles
- 1 lime, halved
- thick cut strips of orange zest from 1 orange
- 4 sprigs oregano
- 1 cup orange juice
- 3 cups chicken stock
For the charred corn polenta:
- 3 cups chicken stock
- 1 teaspoon kosher salt
- 2 cups polenta (not quick cook or instant)
- 2 cups shredded white cheddar cheese
- 2 ears corn, husks removed
Instructions:
For the chili braised short ribs:
- Season the short ribs all over with salt and pepper then dust with flour. Heat a 7-quart Dutch oven over medium-high heat, add the olive oil and heat through. Working in batches, sear the ribs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining ribs.
- Heat oven to 325ºF (170ºC).
- Return the pot to medium heat and add the onion and celery and sauté until tender, about 6 minutes. Stir in the tomato paste followed by the coriander and cumin.
- Add the short ribs back to the pot along with the carrots, chilies, lime, orange zest and oregano. Pour the orange juice and stock into the pot and bring to a boil then cover and move the pot to the oven.
- Cook, turning the ribs occasionally, until the meat is fork tender, about 3 to 3½ hours.
- Transfer the short ribs and carrots to a large baking dish and cover with foil to keep warm. Strain the cooking liquid through a fine-mesh strainer into a medium bowl then return the liquid to the pot.
- Bring to a boil over medium heat, then reduce the heat to medium-low and simmer until thickened and reduced by half, about 20 minutes. Season with salt and pepper. Add the ribs and carrots and turn to coat.
For the charred corn polenta:
- In a large saucepan bring the chicken stock, 3 cups of water and salt to a boil over medium-high heat. Slowly whisk in the polenta then turn the heat down to low and continue to cook, stirring constantly until the polenta is smooth and thick, about 20 minutes. Stir in the cheese until melted.
- Over a gas stove with the heat on medium, add the ears of corn to the grate directly above the burner. Turn the corn occasionally until charred all over. Remove to a cutting board and cut the kernels off the cob. Stir into the polenta mixture.
For serving:
- Divide the polenta among pasta bowls and top with braised ribs, braising liquid and carrots. Serve immediately.
Notes:
Nutrition:
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Ohhhh this not only looks delicious I can’t wait to make this gorgeous dish! 😋
Thank you so much Theresa! Hope you enjoy!
Can you do this in a slow cooker
Yes! While I have never tried it, it should definitely be able to be made in a slow cooker!
Made this for dinner tonight. So flavorful and easy to make. We will definitely be having this again!
This was amazing. A beautiful mix of citrus and spicy. I love the charred roasted polenta, it added a little sweet crunch. We usually fall back on your Red wine short ribs and wanted to try something a little different. This hit all the tastebuds! Can’t wait to have it again.
I was looking for a new short rib recipe and this looked so flavorful we decided to give it a try. We will definitely make it again. Short ribs are one of my favorites and needed something new! This 100 percent hit the spot.