Slow Braised Chinese Five Spice Short Ribs
SLOW BRAISED CHINESE 5 SPICE SHORT RIBS
Serving Size: 3-5
What you’ll need:
1/2 cup reduced sodium soy sauce
1/2 cup beef broth
1/4 cup brown or coconut sugar
3 cloves garlic, scored
1 good peeled hunk of fresh ginger, scored
Half of a white onion, peeled, cut in large chunks
2 stalks of celery, cut into large chunks
2 carrot sticks, cut into large chunks
1 tsp sesame oil
1 tbsp of cooking oil, your choice
1 tsp or more of crushed red pepper flakes or fresh diced red chili to taste
1.5 tsp of Chinese 5 spice
1 tsp of salt, or more to taste
3-5 pounds bone-in beef short ribs, cut between the bone to bite sized pieces
2 tablespoons cornstarch
Handful of fresh Cilantro, roughly chopped
1 teaspoon sesame seeds for garnish (optional)
Directions:
1. Add your cooking oil to a large stock pot and heat, add one of the scored garlic cloves into the oil to season it as it heats
2. While it heats, toss your cut short rib pieces with cornstarch in a large bowl until the meat is coated evenly.
3. When the oil is heated (test it by hold a piece of the short rib on it. When it sizzles immediately it’s ready. If the oil begins to smoke, it’s too hot.)
4. Place the short ribs into the heated oil covering the bottom of the pot completely. You may need to brown the meat in batches. The meat should not be on top of each other.
5. Brown the meat on each side, only moving it to check for brownness. You’re looking for a deep golden brown crust on each side. Once one side is done, flip the meat and do the same to the second side. Once browned, place the browned meet aside on a plate or bowl. Continue until all the meat is browned.
6. In the same pot, Add the remainder of the garlic, the celery, ginger, carrot, onion and chilies. Sauté in the remaining oil and beef juices on high heat for 2 minutes, stirring and mixing every 30 seconds or so.
7. Add the broth, soy sauce, sesame oil, Chinese 5 spice and sugar. Mix until well combined. Taste for seasoning and add salt and/or pepper if needed.
8. Bring to a simmer.
9. Place the browned short ribs gently into the pot and cover. Turn the heat down to a low setting. Gently simmer for 2-3 hours, or until the meat falls of the bone (and melts in your mouth!).
10. When ready to serve, remove the meat from the broth and serve hot. Pear with Jasmine rice, steamed broccoli, or sautéed Asian greens and crispy spring rolls!
11. Garnish with cilantro and/or white or black sesame seeds and enjoy!
Pearing Suggestions: Save the broth to make a delicious bone broth soup! Remove all the chunky veg from the broth (strain if you prefer your broth clear or if there are too many little chunks left over). Make some of your favourite noodles on the side (soba anyone?) and place the cooked noodles in your serving dish. Spoon the hot broth over it, and add shitake mushrooms, baby bok choy, and any other favourite veg to you bowl that you fancy! Top with your favourite protein or just some sesame seeds and cilantro and enjoy!
