Best Chinese Short Ribs Recipes

SLOW COOKER SHORT RIBS WITH CHINESE FLAVORS

Steps:

• Combine all ingredients, except salt, rice and garnish, in slow cooker. Cover and cook until meat is very tender and falling from bone, 5 hours or more on high, 7 hours or more on low. Taste and add salt if necessary.
• If you like, remove meat, strain liquid and refrigerate meat and liquid separately; skim fat from liquid, and reheat with meat. Serve hot over white rice garnished with scallions or cilantro.

CHINESE FIVE SPICE SHORT RIBS - CROCK POT

Steps:

• Slice the onion and put it into a slow cooker.
• Season the short ribs with garlic salt and pepper.
• 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 low for 8 to 9 hours.

CHINESE SHORT RIBS (CROCK POT)

Steps:

• Season ribs with salt and pepper.
• Heat oil in a large skillet over medium-high heat and add half of ribs.
• Cook, turning often, until browned on all sides, about 10 minutes.
• Transfer to a slow cooker.
• Repeat with remaining ribs.
• Add onion, ginger and garlic to skillet. Cook over medium heat, stirring, until onion is slightly softened, 3 to 5 minutes.
• Stir in flour and cook for 2 minutes. (Mixture will be very dry.)
• Add soy sauce and broth. Increase heat to high and bring to a simmer, stirring to pick up browned bits.
• Pour over ribs and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
• Transfer ribs to a platter and cover to keep warm.
• Strain cooking liquid into a saucepan and bring to a boil over high heat. Boil until liquid has thickened slightly, 10 to 15 minutes.
• Season with salt and pepper.
• Ladle sauce over ribs.
• Serve hot with vegetables and steamed white rice, if desired.

CHINESE BRAISED SHORT RIBS

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

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.

SHORT RIBS WITH CHINESE FLAVORS

Steps:

• Combine all ingredients except salt rice and garnish in slow cooker. Cover until meat is very tender and falling from bone, 5 hours on high or 7 hours on low. Taste add salt if necessary
• Skim fat from liquid, serve hot over rice with scalions and sauce

CHINESE SHORT RIBS

Steps:

• Combine first 7 ingredients in small saucepan. Stir constantly just until sauce simmers and all ingredients are smooth. Allow to cool for 15 minutes. Pour marinade in a shallow dish. Add ribs to marinade. Cover with plastic and refrigerate overnight. Build a hickory fire in grill on one side only. Place the beef ribs on the grill on the opposite side of the fire and close off the air so the fire goes down. Maintain a temperature of 275 degrees for 3 hours, basting with marinade every 15 minutes for the last 45 minutes. Allow the flames to heat up for the last 15 minutes to crisp the surface of the ribs. Serve with wasabi mashed potatoes and ginger fried sugar snap peas for a deliciously different barbecue!