Braised and Glazed Five Spice Short Ribs

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Braising renders these Asian-inspired short ribs meltingly tender with relatively little hands-on cooking time (and the glaze makes the flavors even more intense).  The ribs freeze beautifully, so cook up this extra large batch and stash half away for a later date.


2 teaspoons Canola oil
3 tablespoons five spice powder, divided
1/4 cup whole wheat white flour
1/2 teaspoon sea salt
6 pounds bone-in beef short ribs (roughly 12 ribs)
1 cup chopped onion
1 cup chopped carrot
3 cloves garlic, chopped
2 tablespoons chopped ginger
1/2 cup low-sodium soy sauce, divided
1/2 cup rice wine vinegar, divided
1 cup beef broth
1/4 cup honey

Preheat oven to 300. On the stovetop, heat Canola oil in a large Dutch oven over medium-high heat.

In a wide bowl, mix together 2 tablespoons five spice powder, flour and salt. Dredge each rib in the flour mixture, tapping off excess, and brown on all sides in the Dutch oven, 10-12 minutes total (in batches if need be to allow enough space between the ribs for air to circulate). Remove to a plate as done.

Add onion, carrot, garlic and ginger to Dutch oven and brown for 8-10 minutes. Deglaze pan with 1/4 cup soy sauce, 1/4 cup rice wine vinegar and beef broth. Bring back to a boil, nestle ribs in the pot, cover and transfer to the oven. Braise for 3 hours and remove from oven.

While ribs are cooking, mix together honey and remaining 1/4 cup soy sauce, 1/4 cup rice wine vinegar and 1 tablespoon five spice powder in a small saucepan and bring to a boil. Lower heat to medium and reduce glaze until a syrupy consistency, about 10 minutes.

When ribs are done, transfer them to a cookie sheet and turn the oven to broil. Brush ribs with half the glaze and broil for 3 minutes, until bubbly. Turn over, brush with remaining glaze and broil another 3 minutes.

Serves 10-12

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  • Kathleen

    This would be a good one to adapt to the slow cooker, no? Would the braising time be 6 hours or so on low?

  • Lia Huber

    Indeed it would, Kathleen. Sear meat and veggies and deglaze as in recipe, then neslte everything in a slow cooker on a low setting for 6 hours. Then pick up the recipe again at the second to last step with making the glaze. It’s DEFINITELY worth the extra step to glaze. Enjoy!

  • jamieliving

    Perfect timing! I’m doing a 5 spice pork shoulder this weekend. I’ve never used the cut before so it will be an adventure. The recipe I have is from Hugh Fearnley Whittingstall which promises to be great.

    • Lia Huber

      Oh, oh, oh if you’ve never cooked a pork shoulder before, you are in for a treat. It’s one of my favorite cuts. I have a seasoning mix for just about every culture (including the 5-spice one ;-)), depending on where I’m headed with the meal. If you have any leftover (worth planning for), it is stellar stir-fried up all nice and crispy with a bunch of veggies and then tossed with udon noodles. OK, now you’ve got my mouth watering . . .

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