Braising renders these Asian-inspired short ribs meltingly tender with relatively little hands-on cooking time. (And the glaze makes the flavors even more intense.) The ribs freeze beautifully, so cook up this extra large batch, and stash half away for a later date.
Ingredients
- 2 teaspoons canola oil
- 3 tablespoons Chinese five-spice powder, divided
- 1/4 cup white whole wheat flour
- 1/2 teaspoon sea salt
- 6 pounds beef short ribs, bone-in (roughly 12 ribs)
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 3 cloves garlic, chopped
- 2 tablespoons fresh ginger, chopped
- 1/2 cup low-sodium soy sauce, divided
- 1/2 cup rice wine vinegar, divided
- 1 cup beef broth
- 1/4 cup honey
Instructions
- Preheat oven to 300°F. On the stovetop, heat canola oil in a large Dutch oven over medium-high heat.
- In a wide bowl, mix together 2 tablespoons five-spice powder, flour and salt. Dredge each rib in the flour mixture, tapping off excess, and brown on all sides in the Dutch oven, 10-12 minutes total. (Work in batches as needed to allow enough space between the ribs for air to circulate.) Remove to a plate as done.
- Add onion, carrot, garlic and ginger to Dutch oven, and brown for 8-10 minutes. Pour in 1/4 cup soy sauce, 1/4 cup rice wine vinegar and beef broth, and scrape up any bits stuck to the bottom of the pan with a stiff spatula. Bring back to a boil, nestle ribs in the pot, cover, and transfer to the oven. Braise for 3 hours, and remove from oven.
- While ribs are cooking, mix together honey and remaining 1/4 cup soy sauce, 1/4 cup rice wine vinegar and 1 tablespoon five-spice powder in a small saucepan, and bring to a boil. Lower heat to medium, and reduce glaze until a syrupy consistency, about 10 minutes.
- When ribs are done, transfer them to a cookie sheet, and turn the oven to broil. Brush ribs with half the glaze, and broil for 3 minutes, until bubbly. Turn over, brush with remaining glaze, and broil another 3 minutes.
Servings: 10
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