Five-Spice Short Ribs

5.0(156)

by Florence Fabricant

Dinner, Project, Main Course

Servings

(4–6)

Total time

2h 45m

Calories / serving

1308 kcal

Ingredients (13)

serves

4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long
1 1/2 cups dry red winered-wine
1/2 cup Worcestershire sauceworcestershire
1 cup chicken stockchicken-stock
1/3 cup soy saucesoy-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 gingerginger
1 tablespoon minced garlicgarlic
Salt and freshly ground black peppersalt-and-pepper
1 tablespoon unsalted butter, softenedbutter

Instructions (3 steps)

01Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
02Combine 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 1/2 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.

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Rich recipe — supports nutrition-aware planning.