North Albany IGA Recipes
https://2600.iga-web.com/Recipes/Detail/4538/Five_Spice_Short_Ribs
Five Spice Short Ribs
Yield: 6 servings
Preparation Time: 2 3/4 hours
Ingredients
| 4 | pounds | short ribs trimmed of excess fat, bones cut 1-1/2 inches long into individual sections | |
|
|
|||
| 1 1/2 | cups | dry red wine | |
|
|
|||
| 1/2 | cup | Worcestershire sauce | |
|
|
|||
| 1 | cup | chicken broth | |
|
|
|||
| 1/3 | cup | soy sauce | |
|
|
|||
| 4 | strips | dried tangerine peel (sold in Asian markets), or 1 tablespoon orange zest | |
|
|
|||
| 2 | Tablespoons | brown sugar | |
|
|
|||
| 1 | teaspoon | Thai or Chinese chili paste | |
|
|
|||
| 1 | Tablespoon | Chinese five spice powder | |
|
|
|||
| 1 | Tablespoon | minced fresh ginger root | |
|
|
|||
| 1 | Tablespoon | minced garlic | |
|
|
|||
| Salt | |||
|
|
|||
| Freshly ground pepper | |||
|
|
|||
| 1 | Tablespoon | unsalted butter, softened | |
|
|
|||
Directions:
Preheat oven to 450 degrees F
Combine wine, Worcestershire sauce, broth, soy sauce, tangerine peel, sugar, chili paste, five spice powder, ginger and garlic in heavy 4 to 5- quart ovenproof saucepan or casserole. Bring to simmer; add ribs and cook 2 to 3 minutes.
Cover and transfer pan to preheated oven. Cook 1 1/2 to 2 hours until meat is fork tender.
Carefully remove ribs to platter, keep meat and bone together; cover with foil to keep warm.
Strain cooking liquid and skim off grease. Return to saucepan and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper.
Over very low heat, whisk in butter a little at a time. Pour sauce over ribs and serve.
Please note that some ingredients and brands may not be available in every store.
North Albany IGA Recipes
https://2600.iga-web.com/Recipes/Detail/4538/Five_Spice_Short_Ribs
Be the first to comment on this recipe!
Add a Comment Login