Five-Spice Short Ribs
Published March 13, 2001
- Total Time
- 2 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 pounds short ribs trimmed of excess fat, bones cut 1 ½ inches long
1 ½ cups dry red wine
½ cup Worcestershire sauce
1 cup chicken stock
⅓ cup soy sauce
4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest
2 tablespoons coarse brown sugar crystals
1 teaspoon Thai or Chinese chili paste
1 tablespoon Chinese five-spice powder
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon unsalted butter, softened
Nutritional analysis per serving (4 to 6 servings)
15 grams carbs; 236 milligrams cholesterol; 1308 calories; 50 grams monosaturated fat; 4 grams polyunsaturated fat; 49 grams saturated fat; 112 grams fat; 1 gram fiber; 1286 milligrams sodium; 46 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
- Step 2
Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 ½ to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
- Step 3
Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to about 1 ½ cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by bit. Pour sauce over ribs, and serve.
Private Notes
Comments
This temp at 450 was WAY too high for our Dutch oven. Would recommend much lower temp, slow and low for this.
Made this last night. Absolutely delicious and flavorful. I kept temp much lower at 300 degrees, by accident really, and it was perfect after 2 hours. The sauce came out quite well as directed, save substitution of the keto-friendly brown monkfruit for the brown sugar. Be warned, the tablespoon of 5 spice comes through strongly, but we liked it. Served with butter-braised leeks and roasted cauliflower. And a Melville Syrah—it takes a big red to stand up to the sauce.
At 450 the sauce quickly reduced and started to burn. I will try again but turn the oven to around 325 as soon as I put the covered pot in the oven.
Made this last night. Absolutely delicious and flavorful. I kept temp much lower at 300 degrees, by accident really, and it was perfect after 2 hours. The sauce came out quite well as directed, save substitution of the keto-friendly brown monkfruit for the brown sugar. Be warned, the tablespoon of 5 spice comes through strongly, but we liked it. Served with butter-braised leeks and roasted cauliflower. And a Melville Syrah—it takes a big red to stand up to the sauce.
Well, nice but not to make a second time. After 1.5 hours I already had only 1.5 cups of liquid.