Best 2 Five Spice Short Ribs Recipes

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Indulge in a symphony of flavors with this exquisite Five-Spice Short Ribs recipe, a culinary journey that promises a tantalizing fusion of sweet, savory, and aromatic sensations. Braised to perfection, the fall-off-the-bone short ribs are infused with a captivating blend of five Chinese spices, creating a harmonious balance of warmth and complexity. As the rich braising liquid envelops the tender meat, a medley of aromatic vegetables and herbs adds depth and dimension to the dish, transforming it into a symphony of culinary delights. Accompanying this masterpiece are three additional recipes that elevate the dining experience: a refreshing cucumber salad with a hint of zesty sesame dressing, a vibrant and tangy slaw bursting with crisp vegetables and a tangy vinaigrette, and a delectable garlic bread that perfectly soaks up the succulent braising juices. Prepare to embark on a culinary adventure where flavors dance and memories are made.

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FIVE-SPICE SHORT RIBS WITH CARROT-PARSNIP PURéE



Five-Spice Short Ribs With Carrot-Parsnip Purée image

Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable mash.

Provided by Rhoda Boone

Categories     Soup/Stew     Onion     Kid-Friendly     Dinner     Beef Rib     Carrot     Parsnip     Fall     Winter     Healthy     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 20

4 pounds English cut beef short ribs (about twelve 3-inch pieces)
2 1/2 teaspoons kosher salt, divided, plus more for boiling
1 1/4 teaspoons freshly ground black pepper
4 medium carrots, divided (about 3/4 pound)
4 medium parsnips, divided (about 3/4 pound)
1 1/2 tablespoons all-purpose flour
1 tablespoon high-heat vegetable oil, such as grapeseed
1 tablespoon tomato paste
1 1/2 tablespoons Chinese five-spice powder
1 750-ml bottle dry red wine
4 cups low-sodium beef broth
1 small onion, cut into wedges
5 garlic cloves, peeled
1/4 cup cilantro leaves, stems reserved
2 dried bay leaves
1/2 cup whole milk
2 tablespoons unsalted butter
1/2 teaspoon ground nutmeg
Special Equipment:
a large Dutch oven or oven-safe pot with lid

Steps:

  • Preheat oven to 350°F. Season ribs with 1 1/2 teaspoons salt and 1 1/4 teaspoons pepper and let sit at room temperature for 30 minutes. Rinse one carrot and one parsnip and cut into thirds (no need to peel); reserve.
  • In a large bowl, toss short ribs with flour until evenly coated. In a large Dutch oven or other oven-safe pot over medium-high heat, heat oil. When oil is hot, add 3 or 4 short ribs and sear on all sides until browned, about 2 minutes per side. Transfer to a plate and continue working in batches to sear remaining short ribs. Pour out all but 1 tablespoon oil from Dutch oven and reduce heat to medium. Add tomato paste and five-spice powder and cook, stirring, until fragrant, 1 minute. Add wine to pot, scraping up brown bits with a wooden spoon. Bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced, about 10 minutes.
  • Add reserved carrot and parsnip chunks, broth, onion, garlic, reserved cilantro stems, bay leaves, and seared short ribs. Nestle the short ribs in the cooking liquid to cover. Bring the liquid to a simmer on the stovetop, then cover and transfer to the oven to braise for 2 hours. Uncover pot and continue to braise in the oven until beef is very tender and falling off the bone, 30 to 60 minutes more.
  • Meanwhile, set a large pot of salted water to boil. Peel and roughly chop remaining carrots and parsnips. Add cook carrots and parsnips to boiling water and cook until tender when pierced with a knife, about 15 minutes. Drain vegetables and return them to the pot. Add milk, butter, remaining 1 teaspoon salt, and nutmeg. Use an immersion blender, potato masher or a fork to blend or mash to desired consistency (it can be as smooth or chunky as you like). Taste and adjust seasoning. Place a lid on the pot and reserve until ready to serve.
  • When short ribs are done, transfer them from cooking liquid to a plate. Set a strainer over a large bowl, and strain cooking liquid. Discard solids and pour strained cooking liquid back into Dutch oven. Set pot over medium-high heat and simmer until liquid is reduced by half and coats the back of a spoon, about 10 minutes. Taste and adjust seasoning. Gently reheat carrot-parsnip purée.
  • Serve short ribs over carrot-parsnip purée, topped with its sauce and a sprinkling of cilantro.

FIVE-SPICE SHORT RIBS



Five-Spice Short Ribs image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 13

4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long
1 1/2 cups dry red wine
1/2 cup Worcestershire sauce
1 cup chicken stock
1/3 cup soy sauce
4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest
2 tablespoons coarse brown sugar crystals
1 teaspoon Thai or Chinese chili paste
1 tablespoon Chinese five-spice powder
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon unsalted butter, softened

Steps:

  • Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
  • Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
  • Strain cooking liquid, and degrease. 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 bit by bit. Pour sauce over ribs, and serve.

Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 55 grams, Carbohydrate 14 grams, Fat 112 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 49 grams, Sodium 1213 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

  • Select short ribs with good marbling for more flavor and tenderness.
  • Brown the short ribs well before braising to develop rich color and flavor.
  • Use a variety of vegetables for the braising liquid to add depth and complexity to the sauce.
  • Simmer the short ribs for at least 2 hours, or until the meat is fall-off-the-bone tender.
  • Serve the short ribs with mashed potatoes, rice, or noodles.

Conclusion:

Five-spice short ribs are a delicious and easy-to-make dish that is perfect for a special occasion or a casual weeknight meal. The combination of five-spice powder, ginger, garlic, and soy sauce gives the short ribs a unique and flavorful taste. The short ribs are also incredibly tender and fall off the bone easily. Serve the short ribs with your favorite sides, such as mashed potatoes, rice, or noodles, and enjoy!

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