5 Spice Braised Short Ribs

INGREDIENTS

• 3Tbsp vegetable oil

• 3 lbs beef short ribs, cut into 2-3 inch chunks

• kosher salt and pepper

• 1 medium yellow onion diced

• 2 Tbsp fresh ginger, grated

• 6 cloves of garlic minced

• 1 Tbsp Chinese five spice

• Zest of 1 orange

• 1/2 cup orange juice

• 1 cup soy sauce

• 1/2 cup dry sherry

• 1/4 cup rice wine vinegar

• 1/2 cup honey

• 1/4 cup hoisin sauce

• 2 Tbsp chili garlic sauce

• 2 1/2 cups low-sodium chicken stock

• 1 green onion diced

• 1 tsp toasted sesame seeds

INSTRUCTIONS

1.  Preheat oven to 350 degrees

2. Pat short ribs dry with a paper towel and sprinkle with salt and pepper on all sides

3. In a large dutch oven on medium high heat, brown all sides of the short ribs in vegetable oil. About 1 minute a side. Do this in batches so as not to crowd the pan.

4. Remove short ribs from pan and pour out some of the rendered fat. Leave about a quarter cup.

5. Add onions, garlic and ginger. Cook until onions start to brown. About 8 minutes.

6. Add five spice and orange zest. Cook for another 2 minutes until spices are aromatic.

7. Add orange juice, soy sauce, dry sherry, rice wine vinegar, honey, hoisin sauce, chili-garlic sauce, and chicken stock to the pot.

8. Add short ribs to the pot. If ribs aren’t submerged, add water.

9. Cover the pot and transfer it to the oven.

10. Braise ribs for 3 hours. Check on ribs every hour and add water if ribs are drying out on top.

11. When finished, ribs should fall off of the bone and be easily pulled apart with a fork.

12. Sprinkle with green onions and toasted sesame seeds.

13. Delicious served over rice!