Five-Spice Short Ribs

Name: Five-Spice Short Ribs
Ingredients: 4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long; 1 1/2 cups dry red wine; 1/2 cup Worcestershire sauce; 1 cup chicken stock; 13 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

13 ingredients

12 steps

Ingredients

4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long
1 1/2 cups dry red wine
1/2 cup Worcestershire sauce
1 cup chicken stock
13 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

Directions

1

Preheat oven to 450 degrees.
2

Cut ribs in individual sections, each with one piece of bone.
3

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.
4

Bring to simmer, add ribs and cook 2 to 3 minutes.
5

Cover and place in oven.
6

Cook 1 1/2 to 2 hours, until meat is fork-tender.
7

Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
8

Strain cooking liquid, and degrease.
9

Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups.
10

Season to taste with salt and pepper.
11

Over very low heat, whisk in butter bit by bit.
12

Pour sauce over ribs, and serve.