Main Street Market Recipes
https://www.mainstmarket.org/Recipes/Detail/4538/
Five Spice Short Ribs
Yield: 6 servings
Preparation Time: 2 3/4 hours
Ingredients
| 4 |
pounds |
short ribs trimmed of excess fat, bones cut 1-1/2 inches long into individual sections
|
|
|
| 1 1/2 |
cups |
dry red wine
|
|
|
| 1/2 |
cup |
Worcestershire sauce
|
|
|
| 1 |
cup |
chicken broth
|
|
|
| 1/3 |
cup |
soy sauce
|
|
|
| 4 |
strips |
dried tangerine peel (sold in Asian markets), or 1 tablespoon orange zest
|
|
|
| 2 |
Tablespoons |
brown sugar
|
|
|
| 1 |
teaspoon |
Thai or Chinese chili paste
|
|
|
| 1 |
Tablespoon |
Chinese five spice powder
|
|
|
| 1 |
Tablespoon |
minced fresh ginger root
|
|
|
| 1 |
Tablespoon |
minced garlic
|
|
|
|
|
Salt
|
|
|
|
|
Freshly ground pepper
|
|
|
| 1 |
Tablespoon |
unsalted butter, softened
|
|
|
Directions:
Preheat oven to 450 degrees F
Combine wine, Worcestershire sauce, broth, soy sauce, tangerine peel, sugar, chili paste, five spice powder, ginger and garlic in heavy 4 to 5- quart ovenproof saucepan or casserole. Bring to simmer; add ribs and cook 2 to 3 minutes.
Cover and transfer pan to preheated oven. Cook 1 1/2 to 2 hours until meat is fork tender.
Carefully remove ribs to platter, keep meat and bone together; cover with foil to keep warm.
Strain cooking liquid and skim off grease. Return to saucepan and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper.
Over very low heat, whisk in butter a little at a time. Pour sauce over ribs and serve.
Please note that some ingredients and brands may not be available in every store.
Main Street Market Recipes
https://www.mainstmarket.org/Recipes/Detail/4538/