Asian Braised Short Ribs
These slow-cooked beef short ribs are seasoned with Chinese five spice, an aromatic blend of Szechuan peppercorns, cinnamon, star anise, fennel and cloves. For optimum flavor, grind the whole spices just before using.
Ingredients
- 2 Tbs. whole Chinese five spice
- 4 lb. bone-in beef short ribs
- 2 to 3 Tbs. olive oil
- 1 large yellow onion, cut into 1⁄4-inch slices
- 4 garlic cloves, thinly sliced
- 1⁄3 cup plum wine
- 1⁄3 cup soy sauce
- 1⁄3 cup rice vinegar
- 1⁄4 cup sesame oil
- 1 Tbs. chili garlic paste
- 2 Tbs. grated fresh ginger
- Zest of 1 orange, peeled with vegetable peeler
into 1⁄2-inch strips, plus juice of 1 orange - 1⁄4 cup sugar dissolved in 3⁄4 cup boiling water
- Steamed rice for serving
Directions
Using a spice grinder, grind the Chinese five spice. Season the short ribs with the five spice and shake off the excess.
In a heavy sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the ribs on all sides, 10 to 12 minutes total, adding more oil to the pan if needed. Transfer to a slow cooker.
Add more oil to the pan if needed. Reduce the heat to medium, add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the wine, stirring to scrape up the browned bits. Increase the heat to medium-high and cook until the wine is reduced by half, 2 to 3 minutes. Transfer to the slow cooker along with the soy sauce, vinegar, sesame oil, chili paste, ginger, orange zest, orange juice and sugar mixture. Cover and cook on high for 6 hours according to the manufacturers instructions.
Spoon the fat off the sauce. Transfer the ribs and sauce to a serving bowl and serve with steamed rice. Serves 6.
Williams-Sonoma Kitchen
In a heavy sauté pan over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the ribs on all sides, 10 to 12 minutes total, adding more oil to the pan if needed. Transfer to a slow cooker.
Add more oil to the pan if needed. Reduce the heat to medium, add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the wine, stirring to scrape up the browned bits. Increase the heat to medium-high and cook until the wine is reduced by half, 2 to 3 minutes. Transfer to the slow cooker along with the soy sauce, vinegar, sesame oil, chili paste, ginger, orange zest, orange juice and sugar mixture. Cover and cook on high for 6 hours according to the manufacturers instructions.
Spoon the fat off the sauce. Transfer the ribs and sauce to a serving bowl and serve with steamed rice. Serves 6.
Williams-Sonoma Kitchen