Ingredients
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2 tbsp canola oil
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5 lbs bone-in beef short ribs
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1 yellow onion, finely chopped
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1 (16 oz) bag baby carrots
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2 stalks celery, chopped
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3 cloves garlic, minced
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2 cups reduced-sodium beef broth
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1 cup pitted prunes
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1 cup seedless raisins
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4 sprigs thyme
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1 orange
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1/4 cup slivered almonds
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1/4 cup parsley leaves
Steps
1
Preheat oven to 325°F. In a large Dutch oven, heat the oil on medium-high. Pat the beef dry with paper towels and season with salt and pepper. In batches, add beef to pot, taking care not to overcrowd pot. Cook beef until browned on all sides, turning every 2–3 min. Transfer beef to a plate. Carefully drain all but 2 tbsp fat from pot.
2
To same pot, add the onion, carrots, celery, and garlic. Cook 5–6 min., until onion begins to soften, stirring frequently. Stir in the broth, scraping up any browned bits from bottom of pot with a spatula. Season with salt and pepper. Add the prunes, raisins, thyme, and seared beef to pot. Season with salt and pepper. Cover pot and bake 2½ hours, until meat is tender and falls off the bone.
3
Using a ladle, skim any excess fat from the braising liquid. Into a small bowl, zest half the orange. Add the nuts and parsley and stir to combine. Top beef with almond mixture before serving.
