Five Spice Short Ribs

Yield:
6 servings

Preparation Time:
2 3/4 hours

Ingredients:

  1. 4 pounds short ribs trimmed of excess fat, bones cut 1-1/2 inches long into individual sections
  2. 1 1/2 cups dry red wine
  3. 1/2 cup Worcestershire sauce
  4. 1 cup chicken broth
  5. 1/3 cup soy sauce
  6. 4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon orange zest
  7. 2 Tablespoons brown sugar
  8. 1 teaspoon Thai or Chinese chili paste
  9. 1 Tablespoon Chinese five spice powder
  10. 1 Tablespoon minced fresh ginger root
  11. 1 Tablespoon minced garlic
  12. Salt
  13. Freshly ground pepper
  14. 1 Tablespoon unsalted butter, softened
Directions:

Preheat oven to 450 degrees F

Combine wine, Worcestershire sauce, broth, soy sauce, tangerine peel, sugar, chili paste, five spice powder, ginger and garlic in heavy 4 to 5- quart ovenproof saucepan or casserole. Bring to simmer; add ribs and cook 2 to 3 minutes.

Cover and transfer pan to preheated oven. Cook 1 1/2 to 2 hours until meat is fork tender.

Carefully remove ribs to platter, keep meat and bone together; cover with foil to keep warm.

Strain cooking liquid and skim off grease. Return to saucepan and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper.

Over very low heat, whisk in butter a little at a time. Pour sauce over ribs and serve.


TDS 3