Dr's Asian Inspired Braised Short Ribs

by Charlie McCarthy, Sr.

Ingredients

• 1 tbsp salt
• 1/2 tsp pepper
• 1/2 tsp five-spice powder
• 6 lbs short ribs
• 2 tbsp olive oil
• large ovenproof pan with a tight fitting lid
• 1 large onion
• 2 tbsp ginger
• 1/4 tsp chili flakes
• 4 cloves garlic
• 1 bunch cilantro
• 2 tbsp honey
• 5 pieces star anise
• 2 tbsp szechwan peppercorns
• 1 cups sherry
• 1/2 cups orange juice
• 1/2 cups soya sauce
• 3 cups chicken or beef stock

Recipe

1. Preheat the oven to 350F.
2. Combine salt, pepper and five-spice powder then run into the short ribs. This is better if allowed to rest for 2 hours if possible.
3. Heat olive oil in large ovenproof pan with a tight fitting lid. Brown short ribs on all sides and then remove from the pan. Discard all but 2 tablespoons of the oil in the pan then add large onion and ginger and cook until then onions are golden.
4. Add chili flakes and garlic and cook for another minute or two. Now in order add cilantro stems, honey, star anise, szechwan peppercorns, sherry, orange juice, soya sauce and chicken or beef stock. Bring to a boil.
5. Once boiling add short ribs back to the pan and place a piece of parchment paper directly on the surface. Now cover with the lid and place in the oven.
6. Cook for 2½ - 3 hours or until super tender.
7. Remove the ribs from the sauce and keep hot. Strain the sauce and reduce if too thin.
8. Once the sauce is where you want it serve the ribs and pour over the sauce.

Enjoy!