It's been a while since I posted a recipe. Here's one I made last weekend and have been thinking about quite often since then.
I didn't have whole wheat white flour on hand- I just used all purpose flour. I had 8 ribs but I still used the same amount of braising liquid. Next time I will make the full amount of ribs. Sadly we had no left overs and I want left overs!
2 teaspoons Canola oil
3 tablespoons five spice powder, divided
1/4 cup whole wheat white flour
1/2 teaspoon sea salt
6 pounds bone-in beef short ribs (roughly 12 ribs)
1 cup chopped onion
1 cup chopped carrot
3 cloves garlic, chopped
2 tablespoons chopped ginger
1/2 cup low-sodium soy sauce, divided
1/2 cup rice wine vinegar, divided
1 cup beef broth
1/4 cup honey
3 tablespoons five spice powder, divided
1/4 cup whole wheat white flour
1/2 teaspoon sea salt
6 pounds bone-in beef short ribs (roughly 12 ribs)
1 cup chopped onion
1 cup chopped carrot
3 cloves garlic, chopped
2 tablespoons chopped ginger
1/2 cup low-sodium soy sauce, divided
1/2 cup rice wine vinegar, divided
1 cup beef broth
1/4 cup honey
Preheat oven to 300. On the stovetop, heat Canola oil in a large Dutch oven over medium-high heat.
In a wide bowl, mix together 2 tablespoons five spice powder, flour and salt. Dredge each rib in the flour mixture, tapping off excess, and brown on all sides in the Dutch oven, 10-12 minutes total (in batches if need be to allow enough space between the ribs for air to circulate). Remove to a plate as done.
Add onion, carrot, garlic and ginger to Dutch oven and brown for 8-10 minutes. Deglaze pan with 1/4 cup soy sauce, 1/4 cup rice wine vinegar and beef broth. Bring back to a boil, nestle ribs in the pot, cover and transfer to the oven. Braise for 3 hours and remove from oven.
While ribs are cooking, mix together honey and remaining 1/4 cup soy sauce, 1/4 cup rice wine vinegar and 1 tablespoon five spice powder in a small saucepan and bring to a boil. Lower heat to medium and reduce glaze until a syrupy consistency, about 10 minutes.
When ribs are done, transfer them to a cookie sheet and turn the oven to broil. Brush ribs with half the glaze and broil for 3 minutes, until bubbly. Turn over, brush with remaining glaze and broil another 3 minutes.
I didn't have whole wheat white flour on hand- I just used all purpose flour. I had 8 ribs but I still used the same amount of braising liquid. Next time I will make the full amount of ribs. Sadly we had no left overs and I want left overs!
My kitchen smelled so delicious while these were braising- the five spice powder is super aromatic. I served these with garlic and red pepper green beans, and roasted fennel and potatoes with fennel seed. There might be some room for improvement there, but the ribs are outstanding! Make them today. I know I want to.
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