Sticky Five-Spice Short Ribs Recipe #375299
This is from the "Ask Aida" show on the Food Network. VERY yummy! One hint: if you use the coarser kosher salt and not the flakes, be sure to reduce the amount to 1 teaspoon or so otherwise it will be very salty (I've learned from experience!). The leftovers are great in fried rice.
by Chilicat
2¼ hours | 10 min prep
SERVES 4 , 2 1/2 pounds
- 1 1/2 cups dry sherry or shaoxing wine
- 1/2 cup oyster sauce
- 1/3 cup packed light brown sugar
- 2 1/2 lbs beef short ribs, English cut
- 1 tablespoon kosher salt
- 2 teaspoons five-spice powder
- 1 tablespoon vegetable oil
- 6 medium garlic cloves, smashed
- 1 inch piece ginger, sliced
- 1 small serrano pepper or thai bird chile or jalapeno pepper, halved
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
- Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
- Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
- Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.
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5 stars