5 Spice Braised Short Ribs with Creamy Asian-Inspired Slaw
Short ribs are seasoned with Chinese 5 Spice, slowly braised until tender, and served with a creamy slaw!
Equipment
- Small mixing bowl
- 4 quart oven safe pot or skillet with a lid
- Tongs
- knife and cutting board
Ingredients
Braised Short Ribs
- 1 ½ - 2 pounds short ribs 4 pieces total
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon Chinese 5 spice powder
- ½ cup all purpose flour
- 2 tablespoons canola oil
- ¼ cup carrot rough chopped
- ¼ cup white onion rough chopped
- 6 garlic cloves peeled and crushed
- 2 tablespoons tomato paste
- ¼ cup red wine
- 3 cup beef stock
- ¼ cup rice wine vinegar
- 1 tablespoon soy sauce
- 2 teaspoons fresh grated ginger
- 1 bay leaf
- sprig of thyme
- cooked rice for serving
- 1 teaspoon toasted sesame seeds for garnish
- sliced scallions for garnish
Creamy Slaw
- ½ cup mayonnaise
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon granulated sugar
- 1 ½ teaspoon sesame oil
- 2 tablespoons rice wine vinegar
- 2 scallions sliced
- 1 teaspoon chili garlic sauce
- 1 garlic clove grated
- ¼ cup grated carrots
- ½ pound napa cabbbage shredded
Instructions
Braised Short Ribs
- Preheat your oven to 375 degrees.
- In a small bowl, mix together the kosher salt, black pepper, and Chinese five spice.
- With a paper towel, pat the short ribs dry. Sprinkle all sides of the short ribs with the mixed seasoning.
- Add the flour into another small bowl. Individually toss the seasoned short ribs in the flour to coat. Remove the short rib, lightly shaking off any excess flour. Set the floured short ribs aside.
- Heat canola oil in a 4 quart oven safe pot or skillet to medium heat.
- Once the oil is heated, carefully place each short rib. Sear on all sides for 1 minute per side. Once all sides are seared, remove the short ribs onto a plate and set aside.
- In the same pan, add the chopped carrots, onions, and garlic. Cook for 2 minutes, stirring occasionally.
- Add the tomato paste in with the veggies and cook for 1 minute while stirring.
- Pour in the red wine while stirring the veggies. Cook for 30 seconds.
- Pour in the beef stock, rice wine vinegar, ginger, soy sauce, bay leaf, and thyme. Stir to combine. Simmer for 1 minute.
- Add the seared short ribs into the liquid. Cover with a tight fitting lid.
- Bake for 1 hour 45 minutes to 2 hours, until tender.
- Once baked, carefully remove the lid to prevent burns from the steam.
- Remove the bay leaf and thyme stems from the sauce.
- Serve with the creamy slaw and steamed rice, garnishing with sesame seeds and scallions.
Creamy Slaw
- In a medium bowl, thoroughly mix together all ingredients excluding the shredded cabbage.
- Toss the cabbage into the mayonnaise mixture.
- Refrigerate until ready to serve.