Five-Spice Short Ribs Recipe

Name: Five-Spice Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long; 1 1/2 cups dry red wine; 1/2 cup Worcestershire sauce; 1 cup chicken stock; ⅓ cup soy sauce; 4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest; 2 tablespoons coarse brown sugar crystals; 1 teaspoon Thai or Chinese chili paste; 1 tablespoon Chinese five-spice powder; 1 tablespoon minced fresh ginger; 1 tablespoon minced garlic; Salt and freshly ground black pepper; 1 tablespoon unsalted butter, softened

Servings: persons

4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long
1 1/2 cups dry red wine
1/2 cup Worcestershire sauce
1 cup chicken stock
⅓ cup soy sauce
4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest
2 tablespoons coarse brown sugar crystals
1 teaspoon Thai or Chinese chili paste
1 tablespoon Chinese five-spice powder
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon unsalted butter, softened

1
Preheat oven to 450 degrees.
2
Cut ribs in individual sections, each with one piece of bone.
3
Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole.
4
Bring to simmer, add ribs and cook 2 to 3 minutes.
5
Cover and place in oven.
6
Cook 1 1/2 to 2 hours, until meat is fork-tender.
7
Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
8
Strain cooking liquid, and degrease.
9
Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups.
10
Season to taste with salt and pepper.
11
Over very low heat, whisk in butter bit by bit.
12
Pour sauce over ribs, and serve.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long, 1 1/2 cups dry red wine, 1/2 cup Worcestershire sauce, 1 cup chicken stock, and more.

Yes, Five-Spice Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Five-Spice Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions