Mango Tango Short Ribs
Prepare to dazzle your taste buds with Mango Tango Short Ribs, a mouthwatering fusion of savory and tropical flavors. These tender, oven-braised beef short ribs are smothered in a luscious sauce made from fresh mangoes, zesty orange juice, and a blend of soy sauce, honey, and warming spices like ginger and red chili flakes. The result? A sweet, spicy, and tangy glaze that perfectly complements the rich, fall-off-the-bone meat. This dish is slow-cooked to perfection in a Dutch oven, allowing the flavors to meld beautifully while filling your kitchen with irresistible aromas. Serve these juicy short ribs with a side of fluffy rice or creamy mashed potatoes, and garnish with fresh cilantro for a vibrant finish. Perfect for a cozy family dinner or a special occasion, this tropical take on classic short ribs will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 3 lbs Beef short ribs
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Vegetable oil
- 1 large Yellow onion
- 4 cloves Garlic cloves
- 2 medium Fresh mango
- 1 cup Orange juice
- 2 tbsp Soy sauce
- 2 tbsp Honey
- 1 tsp Ground ginger
- 0.5 tsp Red chili flakes
- 2 cups Beef stock
- 2 tbsp Fresh cilantro
Instructions
Preheat your oven to 325°F (165°C).
Season the beef short ribs with salt and black pepper on all sides.
Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the short ribs in batches until they are browned on all sides, about 3-4 minutes per side. Remove and set aside.
Chop the onion and mince the garlic.
In the same pot, reduce the heat to medium and sauté the onions until they soften, about 5 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Peel and dice the mangoes, then blend them into a smooth puree using a blender or food processor.
Add the mango puree, orange juice, soy sauce, honey, ground ginger, and red chili flakes to the pot, stirring to combine.
Pour in the beef stock and bring the mixture to a simmer.
Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
Remove the pot from the oven and carefully transfer the ribs to a serving platter.
Simmer the remaining sauce in the pot on the stovetop over medium heat for about 10 minutes to thicken slightly.
Pour the sauce over the short ribs and garnish with freshly chopped cilantro.
Serve warm with rice, mashed potatoes, or your preferred side dish.
Nutrition Facts
Calories |
4296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.1 g | 285% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 24.6 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 14162 mg | 616% | |
| Total Carbohydrate | 307.3 g | 112% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 251.7 g | ||
| Protein | 264.4 g | 529% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 489 mg | 38% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 5854 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
