Best Chinese Braised Short Ribs Recipes

Chinese Braised Short Ribs image

Provided by Sandra Lee

Time 4h10m

Yield 8 servings

Number Of Ingredients 9

1 large onion
4 pounds beef short ribs
Lemon pepper, to taste
Garlic salt, to taste
2 tablespoons canola oil
2 cups low-sodium beef broth
1 packet beefy onion soup mix
2 (14.5-ounce) cans tomatoes with green pepper, celery and onion
2 tablespoons five-spice powder

Steps:

Slice the onion and put it into a slow cooker.
Season the short ribs with lemon pepper and garlic salt. Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
Cook's Note: Five-spice powder is a blend of ground spices used extensively in Chinese cooking. It usually consists of cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns. It can be found in the spice section of the grocery store.

CHINESE 5 SPICE BRAISED BEEF SHORT RIBS image

Categories Beef

Number Of Ingredients 16

4 lbs bone in beef short ribs
1 tsp Kosher salt
1 tsp black pepper
2 Tbl fennel seeds, chopped in food processor
2 Tbl veg oil
2 c red wine
3 Tbl Chinese 5 spice powder
2 Tbl Garam masala (see below for substitute)
1 Tbl chipotle in adobo, minced
½ c dark soy sauce
2 tsp fish oil
1/3 c brown sugar
3 c chicken stock (you may need additional)
If no garam masala, substitute:
1 Tbl + 1 tsp coriander, 1 1/2 tsp cumin, 1 tsp pepper, ½ tsp powdered ginger, ¼ tsp cloves,
¼ tsp cardamon

Steps:

Oven at 350 F. Rub ribs with salt, pepper and fennel. Heat veg oil in lg heavy, oven safe pan over high heat (note: pan needs a lid). Sear ribs until golden all over. Remove ribs & set aside. Deglaze pan with red wine and reduce slightly. Add remaining ingredients, including the ribs, to the pan, and bring to a boil. If liquid does not cover meat, add just enough stock to cover. Cover pan and put in oven. Cook until meat is tender, about 4 hr. Remove pan from oven, remove ribs & tent to keep warm. Reduce liquid to thickish glaze over hi heat ( this may take up to ½ hr). Place ribs back into pan and put back in oven, uncovered, until ribs are dark brown and glaze sticks to them, about 10-15 min. Serve with mashed potatoes, or shred the meat & stir into basic risotto.