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.