Braised Chinese-Style Short Ribs With Soy, Orange, and 5-Spice Powder Recipe
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Category
Winter
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Cusine
Chinese
What do you need?
How to make?
Ingredients
5 pounds
Kosher salt and freshly ground black pepper
2 tablespoons neutral oil, such as vegetable or canola
1 large yellow onion, chopped
3 tablespoons peeled and grated fresh ginger
6 large cloves garlic, roughly chopped
1 tablespoon Chinese five-spice powder
Zest of 2 oranges, one in wide strips, one finely grated, divided
1/2 cup fresh juice from about 2 medium oranges, divided
1/2 cup
1 cup low-sodium soy sauce
1/4 cup unseasoned rice wine vinegar
1/2 cup honey
2 tablespoons sambal chili paste or Chinese chili-garlic sauce
1/4 cup hoisin sauce
3 1/2 cups homemade or store-bought low-sodium chicken stock or water, plus more as needed
1 1/2 tablespoons cold water
3 scallions, white and light green parts only, thinly sliced, for garnish
Directions
Preheat oven to 350 degrees F . Alternatively, plug in a slow cooker. Pat short ribs dry with clean towels. Lightly season short ribs on both sides with salt and more generously with black pepper. Heat oil in a Dutch oven over medium-high heat until shimmering. Add short ribs in a single layer, working in batches if necessary to avoid crowding the pot. Brown well on all sides, then transfer to a plate and set aside. Pour off all but 2 tablespoons fat from Dutch oven. Add onion, ginger, garlic, and five-spice powder to Dutch oven and cook over medium-high heat, stirring, until onions are slightly softened and fragrant, about 4 minutes. Add strips of orange zest and 1/4 cup orange juice along with rice wine or sherry, soy sauce, rice wine vinegar, honey, chili paste, hoisin, and chicken stock or water. Stir to combine. Return ribs to Dutch oven along with any accumulated juices. , then pour strained, defatted sauce back into pot. Discard aromatic vegetables. Stir in remaining 1/4 cup orange juice. You should have about 3 cups total braising liquid; if not, simmer until reduced to 3 cups. Whisk in just enough of cornstarch mixture to slightly thicken sauce, adding it in 1-tablespoon increments . Return short ribs and reduced sauce to Dutch oven, coating short ribs well with sauce. Sprinkle with scallions and remaining grated orange zest and serve with mashed potatoes or polenta. Leftover ribs can be reheated before serving, or meat can be boned, shredded, tossed with braising liquid, and folded into tacos.
