Sticky Five-Spice Short Ribs

Name: Sticky Five-Spice Short Ribs
Prep time: P0Y0M0DT0H3M0.000S
Cook time: P0Y0M0DT2H5M0.000S
Total time: P0Y0M0DT2H8M0.000S
Yield: 3 to 4 servings
Cuisine: asian
Ingredients: 1 1/2 cups dry sherry or Shaoxing wine; 1/2 cup oyster sauce; 1/3 cup packed light brown sugar; 2 1/2 pounds short ribs, English cut; 1 tablespoon kosher salt; 2 teaspoons five-spice powder; 1 tablespoon vegetable oil; 6 medium garlic cloves, smashed; 1-inch piece ginger, sliced; 1 small serrano or Thai bird chile, or jalapeno pepper, halved

Recipe courtesy of Aida Mollenkamp

Watch how to make this recipe.

Sticky Five-Spice Short Ribs

0 Reviews

Level: Easy
Yield: 3 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1306

Total Fat

106

Saturated Fat

45

Carbohydrates

27

Dietary Fiber

1

Sugar

19

Protein

42

Cholesterol

215

Sodium

1134

Total: 2 hr 8 min
Prep: 3 min
Cook: 2 hr 5 min

Level: Easy
Yield: 3 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

1306

Total Fat

106

Saturated Fat

45

Carbohydrates

27

Dietary Fiber

1

Sugar

19

Protein

42

Cholesterol

215

Sodium

1134

Total: 2 hr 8 min
Prep: 3 min
Cook: 2 hr 5 min

Ingredients

1 1/2 cups dry sherry or Shaoxing wine

1/2 cup oyster sauce

1/3 cup packed light brown sugar

2 1/2 pounds short ribs, English cut

1 tablespoon kosher salt

2 teaspoons five-spice powder

1 tablespoon vegetable oil

6 medium garlic cloves, smashed

1-inch piece ginger, sliced

1 small serrano or Thai bird chile, or jalapeno pepper, halved

Directions

Heat the oven to 350 degrees F and arrange a rack in the middle.
Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.