Thursday, February 3, 2011

Sticky Five-Spice Short Ribs

This is a recipe that I saw Aida Mollenkamp make on her show Ask Aida (love her show!) last summer.  The ribs turn out so tender and so flavorful!  I made them in my new Dutch Oven that I got for my birthday.  :)  I like to serve them with some jasmine rice and some stir-fried vegetables.  Delish!


  • 1 1/2 cups dry sherry
  • 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 jalapeno pepper, halved


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.

I love me some jasmine rice!  Here is my recipe for Orange Cilantro Jasmine Rice:

  • 2 C jasmine rice
  • 2 1/2 C water
  • 1 TBSP orange zest
  • 2 TBSP fresh cilantro (roughly chopped)
Rinse rice and drain.  In a medium sauce pan, add rice, water, and orange zest.  Bring to a boil and then turn heat down to low.  simmer for 20 minutes.  Remove from heat.  Fluff with fork then stir in fresh cilanto and serve.


No comments: