Sticky Five-Spice Short Ribs

Ingredients

• 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

Directions

1. 1

   Heat the oven to 350 degrees F and arrange a rack in the middle.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.