225 minutes
Tender beef short ribs braised in a flavorful soy-orange glaze with Chinese five-spice, ginger, garlic, and a touch of heat from sambal chili paste.
Beef Short Ribs
0 lb
to taste
to taste
tablespoons
Large Yellow Onion, chopped
each
Fresh Ginger, peeled and grated
tablespoons
Garlic, roughly chopped
cloves
Chinese Five-Spice Powder
tablespoons
Orange Zest, one in wide strips, one finely grated
each
Fresh Orange Juice
cups
Shaoxing Rice Wine
cups
cups
Unseasoned Rice Wine Vinegar
cups
cups
Sambal Chili Paste
tablespoons
cups
tablespoons
tablespoons
Scallions, white and light green parts only, thinly sliced
each
1. Preheat Oven or Slow Cooker
Preheat your oven to 350°F (180°C) or plug in your slow cooker.
2. Prepare Short Ribs
Pat dry the short ribs with paper towels and season them generously with kosher salt and freshly ground black pepper.
3. Brown Short Ribs
In a large Dutch oven, heat the neutral oil over medium-high heat. Brown the short ribs on all sides until they develop a rich, golden brown crust. This browning step is crucial as it adds depth of flavor to the meat. Once browned, transfer the short ribs to a plate.
4. Cook Aromatics
Pour off all but 2 tablespoons of fat from the Dutch oven. Add the chopped onion, grated ginger, chopped garlic, and Chinese five-spice powder. Cook over medium-high heat for about 4 minutes until the onions are slightly softened and fragrant.
5. Add Zest and Juices
Add the wide strips of orange zest and 1/4 cup of fresh orange juice to the pot.
6. Combine Braising Liquid
Pour in the Shaoxing rice wine (or dry sherry), soy sauce, rice wine vinegar, honey, sambal chili paste, hoisin sauce, and chicken stock or water. Stir everything together to combine well. Return the browned short ribs to the Dutch oven along with any accumulated juices.
7. Braise Short Ribs
If you are using a slow cooker, set it to high and cook for 6 to 8 hours. If you are using the Dutch oven, bring the mixture to a boil, then cover and transfer it to the preheated oven. Cook for about 3 hours, checking periodically to add more stock or water if needed. Remove the lid for the last 20 minutes of cooking to allow the sauce to thicken slightly.
8. Reduce Sauce
Once the short ribs are tender but not falling apart, remove them from the pot and keep them warm. Strain the braising liquid into a fat separator and discard the aromatic vegetables. Pour the strained, defatted sauce back into the pot and stir in the remaining 1/4 cup of fresh orange juice. Simmer the sauce until it reduces to about 3 cups. Whisk in the cornstarch mixture a little at a time until the sauce thickens slightly.
9. Finish and Serve
Return the short ribs to the pot and coat them well with the glossy, reduced sauce. Sprinkle with thinly sliced scallions and the remaining finely grated orange zest. Serve the short ribs with mashed potatoes or polenta for a complete meal.
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Incorporate a tablespoon of miso paste into the glaze for a deeper umami flavor.
Introduce a bit of heat to the glaze by adding a finely chopped chipotle pepper in adobo sauce or a teaspoon of gochujang.
Start with high-quality beef short ribs. Ideally, select well-marbled ribs from a reputable butcher. The marbling will contribute to the tenderness and flavor of the meat.
Cook the ribs low and slow, whether in the oven or a slow cooker, to break down the collagen, resulting in a melt-in-your-mouth texture.
Don't rush the marinating process. For optimal flavor infusion, marinate the ribs for at least 4 hours, but overnight is even better.
Sear the short ribs on all sides in a hot pan to create a Maillard reaction, adding depth and complexity to the flavor profile.
When reducing the braising liquid to create the glaze, aim for a consistency that's thick enough to coat the back of a spoon.
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