Five-Spice Braised Short Ribs

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Five-Spice Braised Short Ribs
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Braise short ribs in soy sauce, Shaoxing wine, spices, and ginger until falling off the bone in this dish to serve on Lunar New Year or any occasion.

Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms.

When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group.in Chicago. “It is the dish that most reminds me of the combination of luxurious texture, deep flavor and immeasurable soulfulness that has come to represent my Lunar New Year memories. Outside of Lunar New Year, this dish has entered the echelon of my most beloved Sunday family dinners, alongside gumbo, gravy, and cassoulet. Though this recipe is for beef short ribs, the braise also works wonderfully with cuts of fatty pork; belly and shank are two favorites.” One more thing: Don’t forget to eat this dish without rice, Wu-Bower adds. “Pour the juice produced by the braise over rice. What you get might be better than the meat itself.”Chinese five spice refers to the five flavors — sweet, salty, bitter, sour, and umami — and the five spices — Sichuan peppercorns, star anise, cinnamon, fennel seed, and cloves — in the blend. In this recipe, the whole spices are used but you can also buy it premixed in a grocery store, or make your own like in thisDark soy sauce is the thicker, less salty and slightly sweeter cousin to light soy sauce, which is saltier and thinner. In addition to adding a touch of sweetness, dark soy sauce adds a dark color to the final dish. Look for it in Asian grocery stores or substitute it with light soy sauce that has a touch of molasses and sugar added to the mix.You can make and refrigerate the short ribs up to two days before serving. Skim any fat before gently rewarming the short ribs in a large pot over medium heat until hot.Preheat the oven to 475°F. Place the short ribs on a rack on a baking sheet and roast until the ribs have reached a dark mahogany brown, 25 to 30 minutes. Meanwhile, combine chicken stock, Shaoxing wine, light soy sauce, dark soy sauce, sugar, scallions, garlic, ginger, orange peel, star anise, and cinnamon in a stock pot or Dutch oven large enough to hold the short ribs. Use a double layer of cheesecloth and butcher’s twine to make a sachet with the cloves, fennel seeds, mustard seeds, and sichuan peppercorns. Put the short ribs and the sachet into the pot. Bring the pot to a boil over medium-high heat and then reduce the heat to low to sustain a bare simmer. Skim the pot of fat and impurities throughout, always being careful not to remove any liquid. It’s okay if the meat starts to poke out of the liquid, but if more than ½ inch to an inch are exposed, it’s alright to add a little water. Cook the short ribs until a paring knife pushes with little resistance through the meat, 3 to 4 hours. Turn the heat off and let the braise stand at room temperature for at least 30 minutes. Carefully remove the meat from the liquid with a slotted spoon and place on a plate. Pull the bones from the meat and then strain the liquid; skim off excess fat, if desired. Add the liquid and meat back to the pot. Serve with cooked jasmine rice and garnish with sliced scallions.

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