Five Spice Braised Short Ribs

Braised short ribs are beef simmered in a luscious, spiced broth and then braised in the oven until they're fall-off-the-bone tender. Succulent, saucy, and savory, braised beef short ribs are a delicious comfort food that will warm you up on a cold day.

📝 Ingredients

• 2 1/4 pounds short ribs, (grass-fed)
• kosher salt, (Diamond Crystal)
• 1 1/2 tablespoons avocado oil
• 2 1/2 tablespoons light brown sugar
• 2 tablespoons honey
• 1-inch piece fresh ginger. (peeled and cut into coins)
• 2 tablespoons garlic, (minced)
• 3/4 cup shallot, (thinly sliced)
• 2/3 cup shaoxing wine
• 1 1/2 cup chicken stock, (low sodium)
• 3/4 teaspoon organic orange peel, (grated )
• 1/4 teaspoon nutmeg, (prefereably freshly grated)
• 2 pieces star anise
• 1 tablespoon five spice powder
• 1 tablespoon dark soy sauce
• 3 tablespoons light soy sauce
• potato starch (optional) (to thicken the sauce when reducing.)
• mashed potatoes
• white rice, (with cilantro-mint salad (see below))
• 3 cups mint, (stems removed, roughly torn)
• 3 cups cilantro, (roughly torn)
• 1/2 cup shallot, (thinly sliced)
• 2 tablespoons Three Crabs fish sauce
• 2 tablespoons lime juice
• 2 tablespoons quality olive oil
• 2 cloves garlic, finely grated
• 3/4 teaspoon ginger, (grated)
• 1 1/2 teaspoons sugar
• 1/2 – 1 serrano pepper, (thinly sliced)
• 1/2 cup shallots, thinly slice
• 1 cup neutral frying oil
• Diamond Crystal kosher salt

👨‍🍳 Instructions

1. 1Remove short ribs from refrigerator 45 minutes before cooking.
2. 2Generously season short ribs on all sides. Heat dutch oven medium-high heat. Add 1½ tablespoons of avocado oil. Add short ribs and brown on all sides, should take about 20 minutes. Transfer ribs to a plate and cover.
3. 3Preheat oven to 300°F.
4. 4Remove all but 3 tablespoons of oil. Add ginger and cook for 1 minute. Add garlic and shallot and cook until fragrant, about 2-3 minutes.
5. 5Add five spice and anise, cook for 1 minute to wake up the spices. Add shaoxing wine and bring to a boil then drop to a simmer. Cook for 3 minutes.
6. 6Add chicken stock, both soy sauces, honey, brown sugar, nutmeg, and freshly grated orange peel. Bring to a boil then lower to a simmer again then return short ribs to the dutch oven. Bring the mixture to a boil then transfer to the oven.
7. 7Slow braise in the oven for 2¾ - 3¼ hours or until short ribs are fork tender, checking at the 2½ hour mark. Serve with mashed potatoes of over rice with sauce, crispy shallots, and Cilantro-Mint Salad.
8. 8Reduce the Sauce (optional) - If you want to reduce the sauce a bit, strain all liquid in the pot. return the strain sauce to the dutch oven and simmer until reduced. Adjust with water or chicken stock to thin out the sauce, if necessary. To speed up reduction, you can also add potato starch, about 1½ teaspoons at a time and whisk until thickened.
9. 9--- Cilantro-Mint Salad ---
10. 10Prepare an ice bath for the herbs and shallot. Toss cilantro, mint and shallot in in the ice bath for a few minutes, then transfer to a kitchen towel and dry well. Add remaining ingredients to a bowl, mix and set aside. Just before serving, toss the herbs and shallot with desired amount of dressing.
11. 11--- Crispy Shallots ---
12. 12Heat oil in a small saucepan over medium-high heat. Once oil temp registers 325°F add shallots. Fry until lightly golden brown then transfer to a paper towel-lined plate and lightly season with salt.