Asian Braised Short Ribs

1. 1

   Using a spice grinder, grind the Chinese five spice. Season the short ribs with the five spice and shake off the excess.

2. 2

   In a heavy saute pan over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the ribs on all sides, 10 to 12 minutes total, adding more oil to the pan if needed. Transfer to a slow cooker.

3. 3

   Add more oil to the pan if needed. Reduce the heat to medium, add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the wine, stirring to scrape up the browned bits. Increase the heat to medium-high and cook until the wine is reduced by half, 2 to 3 minutes. Transfer to the slow cooker along with the soy sauce, vinegar, sesame oil, chili paste, ginger, orange zest, orange juice and sugar mixture. Cover and cook on high for 6 hours according to the manufacturers instructions.

4. 4

   Spoon the fat off the sauce. Transfer the ribs and sauce to a serving bowl and serve with steamed rice. Serves 6.

* Per serving · 4 servings · Values may vary.