SHORT RIBS - ASIAN BRAISED

By akselden

Ingredients

• 2 T. Chinese five spice
• 4 lb. bone in beef short ribs
• 2-3 T. olive oil
• 1 large yellow onion, cut into 1/4" slices
• 4 garlic cloves, thinly sliced
• 1/3 C. plum wine
• 1/3 C. soy sauce
• 1/3 C. rice vinegar
• 1/4 C. sesame oil
• 1 T. chili garlic paste
• 2 T. grated fresh ginger
• Zest of 1 orange, peeled with vegetable peeler into 1/2" strips, plus juice of 1 orange
• 1/4 C. sugar dissolved in
• 3/4 C. boiling water
• Steamed rice for serving

Details

Servings 6

Preparation

Step 1

Season short ribs with five spice, shake off excess. In large heavy pan over medium-high heat, warm 1 T. olive oil. Working in batches, brown ribs on all sides, 10-12 minutes total, adding more oil if needed. Transfer to slow cooker.

Add more oil to pan if needed. Cook onion and garlic on medium heat, stirring occasionally, about 5 minutes. Stir in wine; cook on medium-high heat 2-3 minutes. Add to slow cooker along with soy sauce, vinegar, sesame oil, chili paste, ginger, zest juice and sugar mixture. Cover and cook on high 6 hours. Spoon fat off sauce. Serve ribs with steamed rice.