Asian Braised Short RibsRead Reviews >
- 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
DirectionsUsing 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.
Rated 5 out of 5 by Twerpie from Easy and Yummy These short ribs were easy to make and we all loved them. They are wonderful reheated in the braising liquid too. I will make this again and again.
Date published: 2014-09-22
Rated 5 out of 5 by AmyMinTexas from Amazing Recipe This recipe meets all of my criteria for an excellent, staple recipe. It's delicious, easy to prepare, impressive, and practically fool-proof! My husband raves about this recipe and I make it at least twice a month. I have served them by themselves, over egg noodles, and also over mashed cauliflower.
Date published: 2014-09-03
Rated 5 out of 5 by Teach400 from Great fusion of Asian Flavors This recipe was a winner for us. A great fusion of Asian flavors. I love the combination of soy, orange, Szechuan peppercorns and plum wine. I made the recipe as is and would not change a thing. I served the short ribs with brown rice and braised baby bok choy. Leftovers were also a hit. I am getting ready to make this recipe a second time.
Date published: 2013-06-16
Rated 5 out of 5 by JenH from A Winner!!! This is awesome! This recipe is a total winner! It is my husbands favorite and he raves about it. Everyone I make this recipe for never forgets this dish. The meet is so tender, and the sauce is delicious on rice. I also cut out the orange peel and use very little orange juice (if any). I absolutely love this recipe!! You must try it!
Date published: 2012-04-09
Rated 5 out of 5 by Anonymous from Absolutely delicious Have made this multiple times and have found it's better made the day before. When cooked separate the meat from the sauce. Store in fridge overnight and the next day you'd be amazed by all the fat that has risen to the top. Discard the fat and you have a much thicker gravy/sauce. Everyone always asks where I got the recipe. Thanks Williams-Sonoma!!
Date published: 2012-01-11