Sticky Five-Spice Short Ribs |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 12 |
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VERY yummy. One hint: if you use the coarser kosher salt and not the flakes, be sure to reduce the amount to 1 teaspoon or so otherwise it will be very salty (I've learned from experience. The leftovers are great in fried rice. Ingredients:
1 1/2 cups dry sherry or 1 1/2 cups shaoxing wine |
1/2 cup oyster sauce |
1/3 cup packed light brown sugar |
2 1/2 lbs beef short ribs, english cut |
1 tablespoon kosher salt |
2 teaspoons five-spice powder |
1 tablespoon vegetable oil |
6 medium garlic cloves, smashed |
1 inch piece ginger, sliced |
1 small serrano peppers or 1 small thai bird chiles or 1 small jalapeno pepper, halved |
Directions:
1. Heat the oven to 350 degrees F and arrange a rack in the middle.
2. Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
3. Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
4. Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
5. Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.
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