5 Spice Beef Short Ribs
(yield: 2-3 servings)
soon to be published in Heat Magazine
a note on timing: 2 day recipe (best for weekend cooking)
Beef short ribs are a succulent staple of winter dinning. They are moist, rich, and infused with flavor. Granted they are a weekend project requiring ample time and love—but worth it. Definitely worth it because this kind of tenderness and depth of flavor requires time.
2 tablespoons canola oil
2 pounds beef short ribs (about 6)
salt and freshly ground pepper
2 cups of red wine
6 cups of beef stock
1 ½ cup tomato sauce
3 tablespoons sambal oelek
2 teaspoons 5 spice powder
1 teaspoon ground mustard powder
1 tablespoon minced fresh ginger
9 small cloves garlic, pressed
1 cup rice, cooked to package instructions
1 tablespoon butter
1 teaspoon toasted sesame seeds
In a large cast iron pot, over medium-high heat add canola oil. Season beef short ribs with salt and pepper and sear in pot about 2-3 minutes per side (work in batches if needed). Then pour off excess fat and return all ribs to the pot. Deglaze with wine then add in beef stock, tomato sauce, sambal, 5 spice powder, mustard powder, ginger, and garlic. Bring mixture to a boil then reduce to a simmer and cover.
Simmer mixture for 2 hours, covered. Uncover and move into the refrigerator. Leave overnight and then skim fat from the top of the liquid. Skim all fat along sides and surface. Remove meat from liquid with a slotted spoon and reserve for later. Boil liquid for 45 minutes until mixture has thickened and reduced to a ¼ of its original size. Then return ribs to the liquid and reduce heat to medium-high, turning the ribs frequently to coat them in the sauce. Continue cooking on a low boil, coating ribs frequently for about 20 minutes then remove from heat. Serve atop buttered rice and top ribs with toasted sesame seeds. Serve warm.