Five-Spice Braised Beef Short Ribs with Asian-Inspired Sauce
Tender beef short ribs slowly braised in an aromatic blend of Chinese five-spice, rice wine vinegar, and soy sauce create a fusion dish that bridges Asian flavors with Western braising techniques. The meat falls off the bone after a long, gentle oven braise, while cane syrup adds subtle sweetness to balance the savory soy and tangy vinegar. Perfect for entertaining or special occasions when you want to impress with minimal hands-on effort. The reduced braising liquid transforms into a glossy, concentrated sauce that pairs beautifully with roasted fall vegetables.
Ingredients
- 5 Pounds bone-in beef short ribs
- Chinese five-spice seasoninggaram masala1:1asianspice
different flavor profile
- Kosher salt
- 1 large onion, diced
- 1 carrot, diced
- 2 stalks celery, diced
- 2 inches fresh ginger, sliced
- 1 stalk Lemongrass, smashed
- ½ cup cane syrupbrown sugar1/4 cupsweetener
slightly different texture
- 2 cups rice wine vinegar
- 1 cup red wine
- 1 cup soy sauce
- 1 quart chicken stock
- 8 sprigs thyme
- 1 sprig rosemary
- olive oil
Instructions
- 1
Preheat oven to 325 degrees
- 2
Season ribs generously with salt and five-spice on all sides
- 3
Heat large pot with olive oil to coat bottom
- 4
Sear short ribs in batches without overcrowding
- 5
Pour off excess fat when all ribs are seared
- 6
Add onions, carrot, celery, ginger, and lemongrass to pot
- 7
Sweat vegetables until tender
- 8
Add cane syrup, rice wine vinegar, and red wine
- 9
Reduce over medium high heat until almost no liquid remains
- 10
Add chicken stock, thyme, and rosemary
- 11
Return ribs to pan and bring to light simmer
- 12
Cover with aluminum foil and place in oven for 3 hours until tender
- 13
Remove pot from oven and uncover
- 14
Allow ribs to rest at room temperature for 1 hour
- 15
Remove short ribs from braising liquid
- 16
Strain liquid into another wide bottom pot and bring to boil
- 17
Reduce by half being careful not to over-reduce
- 18
Return short ribs to sauce and serve with fall vegetables
Tips
Don't overcrowd the pot when searing ribs to ensure proper browning and flavor development
Reduce the braising liquid carefully to avoid over-concentration since soy sauce is already salty
Let ribs rest for the full hour to allow juices to redistribute for maximum tenderness
Good to Know
Refrigerate for up to 4 days in braising liquid. Reheat gently on stovetop.
Can be made 2 days ahead. Reheat in braising liquid before serving.
Serve hot with roasted root vegetables, mashed potatoes, or rice.
Common Mistakes
Don't skip the resting period to avoid tough, dry meat
Avoid over-reducing sauce to prevent excessive saltiness
Substitutions
FAQ
Can I make this without wine?
Yes, substitute the red wine with additional beef stock or chicken stock for similar liquid volume.
How long will leftovers keep?
Store in refrigerator for up to 4 days in the braising liquid to maintain moisture and flavor.
Can I freeze the braised ribs?
Yes, freeze for up to 3 months in braising liquid. Thaw overnight in refrigerator before reheating.