CANTONESE SHORT RIBS

By Clarabell

Ingredients

• 1 c flour
• 1/2 t slat
• 1/4 t pepper
• 6 # English-cut beef short ribs - cut into 2 0r 3 inch pieces
• 2 T vegetable oil
• 1 large onion,sliced
• 1 3-inch piece fresh ginger,peeled and chopped
• 2 cloves garlic, minced
• 1 c low-sodium beef broth or red wine
• 1/2 chosen sauce
• 1/2 t Chinese five-spice powder

Details

Servings 10
Preparation time 10mins
Cooking time 480mins

Preparation

Step 1

1. In a large bowl, combine flour, salt and pepper. Toss ribs in seasoned flour, shaking off excess.

2. Warm oil in a large skillet over medium-high heat. Working in batches, cook ribs, turning with tongs, until browned on all sides, about 10 minutes. Transfer ribs to slow cooker. Pour off all but 1 T fat from skillet. Add onion, ginger, and garlic to skillet. Cook, stirring often, until slightly softened, 2 to 3 minutes. Pour in broth, increase heat to high and bring to a boil, stirring with a wooden spoon to pick up any browned bits on bottom of skillet. Stir in hoisin sauce and five-spice powder until well combined. Pour contents of skillet over ribs slow cooker.

3. Cover and cook until beef is very tender, with slow cooker on low for 6 to 8 hours or on high for 3 to 4 hours. Remove ribs to a platter. Skim as much fat as possible for cooking liquid in slow cooker, discard fat. Spoon remaining liquid over ribs and serve hot.