Five Spice Braised Short Ribs

Ingredients

• 1.02 kg (2¼ lb)short ribs, preferably grass-fed
• al gustokosher salt
• 22.5 ml (1½ tablespoons)avocado oil
• 32.5 g (2½ tablespoons)light brown sugar
• 30 ml (2 tablespoons)honey
• 1 piece, 2.5 cm longfresh ginger, peeled and cut into coins
• 30 ml (2 tablespoons)garlic, minced
• 180 ml (¾ cup)shallot, thinly sliced
• 160 ml (⅔ cup)Shaoxing wine
• 360 ml (1½ cups)low-sodium chicken stock
• 3.75 ml (¾ teaspoon)orange peel, grated
• 1.25 ml (¼ teaspoon)nutmeg, preferably freshly grated
• 2 piecesstar anise
• 15 ml (1 tablespoon)five-spice powder
• 15 ml (1 tablespoon)dark soy sauce
• 45 ml (3 tablespoons)light soy sauce
• al gustopotato starch (optional, to thicken the sauce)
• al gustomashed potatoes
• al gustowhite rice
• 720 ml (3 cups)mint leaves, stems removed and roughly torn
• 720 ml (3 cups)coriander, roughly torn
• 120 ml (½ cup)shallot, thinly sliced
• 30 ml (2 tablespoons)fish sauce
• 30 ml (2 tablespoons)lime juice
• 30 ml (2 tablespoons)good-quality olive oil
• 2 clovesgarlic, finely grated
• 3.75 ml (¾ teaspoon)ginger, grated
• 7.5 ml (1½ teaspoons)sugar
• ½–1serrano pepper, thinly sliced
• 120 ml (½ cup)shallots, thinly sliced
• 240 ml (1 cup)neutral frying oil
• al gustoDiamond Crystal kosher salt

Instructions

1. 1

   Bring ribs to room temperature

   Take the short ribs out of the fridge 45 minutes before cooking.

2. 2

   Brown the ribs

   Season the ribs generously on every side. Heat a Dutch oven over a medium-high heat and add 22.5 ml (1½ tablespoons) avocado oil. Brown the ribs all over, which should take about 20 minutes. Transfer them to a plate and cover.

3. 3

   Heat the oven

   Preheat the oven to 150°C (300°F).

4. 4

   Cook the aromatics

   Pour off the oil, leaving 3 tablespoons in the pot. Add the ginger and cook for 1 minute, then add the garlic and shallot and cook until fragrant, about 2–3 minutes.

5. 5

   Bloom the spices

   Stir in the five-spice powder and star anise and cook for 1 minute. Add the Shaoxing wine and bring it to the boil, then reduce to a simmer and cook for 3 minutes.

6. 6

   Add the braising liquid

   Add the chicken stock, both soy sauces, honey, brown sugar, nutmeg and freshly grated orange peel. Bring to the boil, lower to a simmer, then return the ribs to the Dutch oven. Bring the mixture to the boil again before transferring the pot to the oven.

7. 7

   Braise until tender

   Braise for 2¾–3¼ hours, checking at the 2½-hour mark, until the ribs are fork-tender. Serve with mashed potatoes or rice, the sauce, crispy shallots and coriander-mint salad.

8. 8

   Reduce the sauce

   For a more concentrated sauce, strain the liquid from the pot and return it to the Dutch oven. Simmer until reduced, thinning with water or chicken stock if needed. To thicken it more quickly, whisk in potato starch about 1½ teaspoons at a time.

9. 9

   Prepare the salad

   Prepare an ice bath for the coriander, mint and shallot. Toss them in the ice bath for a few minutes, then transfer to a kitchen towel and dry well. Mix the remaining salad ingredients in a bowl and set aside. Just before serving, toss the herbs and shallot with as much dressing as you like.

10. 10

    Fry the shallots

    Heat the neutral oil in a small saucepan over a medium-high heat. When it reaches 163°C (325°F), add the shallots and fry until lightly golden. Transfer them to a plate lined with kitchen paper and season lightly with salt.

What are five-spice braised short ribs?

Short ribs are a richly flavoured cut of beef that becomes tender with slow, gentle cooking. This Asian-inspired version pairs the long braise with a savoury-sweet mixture of soy, Shaoxing wine, ginger, orange and Chinese five-spice.

The recipe balances the deep, soft ribs with two contrasting garnishes: a fresh herb salad and crisp fried shallots. That combination makes the dish feel complete over rice or alongside mashed potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 46g protein, 41g carbs, 75g fat.

The beef and cooking oil contribute most of the fat and protein, while the brown sugar, honey and any rice or mashed potatoes contribute carbohydrates. Serve a moderate amount of rice or potatoes with the ribs and add plenty of the herb salad to balance the plate.

Why brown the ribs first?

Browning: Give the ribs time to colour on all sides before adding the braising liquid. The recipe allows about 20 minutes for this step, which also leaves flavourful browned residue in the pot.

Oil: Keep 3 tablespoons in the Dutch oven after browning. It carries the flavour into the ginger, garlic and shallot as they cook.

Building the spiced broth

Spices: A brief minute of cooking the five-spice powder and star anise helps bring their aroma into the oil. Avoid letting the spices scorch before adding the wine.

Balance: Shaoxing wine, two kinds of soy sauce, honey, brown sugar and orange peel create a savoury broth with sweet and fragrant notes. Low-sodium stock gives the braising liquid its body without making the soy flavour the only one that comes through.

How to tell when the ribs are ready

Timing: Start checking at 2½ hours, although the full braise can take 2¾–3¼ hours. The recipe’s key cue is tenderness rather than a fixed time.

Doneness: The ribs should yield easily to a fork. If they still feel firm, continue braising and check again rather than taking them out early.

Making the salad and crispy shallots

Herbs: Chilling the coriander, mint and shallot in an ice bath before drying helps prepare them for the salad. Dry them well so the dressing clings rather than becoming diluted.

Shallots: Fry the thin slices at 163°C until lightly golden, then drain and season them. They continue to deepen in colour slightly after leaving the oil, so avoid waiting for a dark brown finish.

Serving the ribs

Rice: Spoon the ribs and sauce over white rice, then add the dressed herb salad and crispy shallots for freshness and crunch.

Potatoes: Mashed potatoes are another suggested base for the rich sauce. Keep the salad and shallots on the side or scatter them over the top just before serving.

Recipe notes & tips

• Let the ribs sit out for 45 minutes before cooking, as directed.
• Brown the ribs in batches if they do not fit comfortably in one layer.
• Keep the braising liquid at a simmer before moving the pot to the oven.
• Begin checking tenderness at 2½ hours and continue cooking if the ribs are still firm.
• Dry the salad herbs thoroughly after their ice bath.
• Fry the shallots until lightly golden and season them while they are hot.

Variations

• Use rice: Serve the ribs and sauce over white rice as suggested.
• Choose potatoes: Pair the ribs with mashed potatoes instead of rice.
• Adjust the heat: Use ½ serrano for a milder salad or 1 for more heat.
• Thicken the sauce: Whisk in potato starch about 1½ teaspoons at a time.
• Keep the dressing separate: Toss the herbs with only as much dressing as you want just before serving.

Common mistakes to avoid

• Rushing the browning: Allow about 20 minutes to brown the ribs on all sides.
• Scorching the spices: Cook the five-spice and star anise for only 1 minute before adding the wine.
• Removing the ribs too early: Check with a fork and continue braising if they are not tender.
• Diluting the salad: Dry the herbs and shallot well after their ice bath.
• Over-frying the shallots: Remove them when lightly golden, before they become dark.

How to store

Refrigerate leftover ribs and sauce in a covered container and use within 3–4 days. Reheat gently in a covered saucepan with a little water or stock, until thoroughly hot; store the salad and crispy shallots separately where possible.

Frequently asked questions