Dr's Asian Inspired Braised Short Ribs
by Charlie McCarthy, Sr.
Cookware
- large ovenproof pan with a tight fitting lid
Ingredients
- 1 tbsp salt
- 1/2 tsp pepper
- 1/2 tsp five-spice powder
- 6 lbs short ribs
- 2 tbsp olive oil
- 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
Instructions
Step 1
Preheat the oven to 350F.
Step 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.
Step 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.
Step 4
Add chili flakes and garlic and cook for another 1-2 minutes. 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.
Step 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.
Step 6
Cook for 2.5-3 hours or until super tender.
Step 7
Remove the ribs from the sauce and keep hot. Strain the sauce and reduce if too thin.
Step 8
Once the sauce is where you want it serve the ribs and pour over the sauce.