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Five-spiced Short Rib (take Out) Recipe

Name: Clarity Restons Five-Spiced Short Rib (take Out) Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 lb beef short ribs (bone-in, flanken or English cut); 1 cup soy sauce; 1 tbs Shaoxing wine (or dry sherry); 3 tbs light brown sugar; 2 tsp Chinese five-spice powder; 1 oz fresh ginger (peeled, thinly sliced); 6 cloves garlic (peeled, smashed); 4 pieces scallions (white parts and green, split); 1 tsp sesame oil; 3 cups beef stock (low-sodium preferred); 1 tbs dark soy sauce (for color; optional); 1 tbs brown sugar (additional; to balance braise); 2 pieces star anise; 1 piece cinnamon stick (3-inch); 1 tsp Sichuan peppercorns (lightly crushed; optional); 1 piece bay leaf; 1 tbs cornstarch; 2 tbs cold water; 1 tsp rice vinegar; 1 tsp toasted sesame seeds; 2 tbsp thinly sliced scallions (green parts); 2 tbsp fresh cilantro leaves (optional); 4 cups steamed jasmine rice; 1 cup pickled cucumbers or quick-pickles

Inspired by Clarity Reston

Time4h

Serves4

Make Five-spiced Short Rib (take Out) Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Short Ribs & Marinade

3 lb beef short ribs (bone-in, flanken or English cut)

1 cup Aged soy sauce

1 tbs Shaoxing wine (or dry sherry)

3 tbs light brown sugar

2 tsp Chinese five-spice powder

1 oz fresh ginger (peeled, thinly sliced)

6 cloves garlic (peeled, smashed)

4 pieces scallions (white parts and green, split)

1 tsp Toasted sesame oil

Braising Liquid & Aromatics

3 cups beef stock (low-sodium preferred)

1 tbs dark soy sauce (for color; optional)

1 tbs brown sugar (additional; to balance braise)

2 pieces star anise

1 piece cinnamon stick (3-inch)

1 tsp Sichuan peppercorns (lightly crushed; optional)

1 piece bay leaf

Finish & Garnish

1 tbs Cornstarch

2 tbs cold water

1 tsp Rice vinegar

1 tsp toasted sesame seeds

2 tbsp thinly sliced scallions (green parts)

2 tbsp fresh cilantro leaves (optional)

Serving (optional)

4 cups steamed jasmine rice

1 cup pickled cucumbers or quick-pickles

Method

Short Ribs & Marinade

Trim and pat dry

Trim excess large pockets of fat from the short ribs if desired. Pat the ribs dry with paper towels and place in a shallow dish or large resealable bag.

Make marinade

In a bowl combine soy sauce, Shaoxing wine, 3 tablespoons brown sugar, five-spice powder, sesame oil, sliced ginger, and smashed garlic. Stir until sugar dissolves.

Marinate

Pour the marinade over the short ribs, add split scallions, pressing so ribs are coated. Marinate in the refrigerator for at least 2 hours, preferably overnight, turning occasionally so all pieces absorb flavor.

Braising Liquid & Aromatics

Preheat and sear

Remove ribs from fridge 30 minutes before cooking and let come toward room temperature. Heat a large heavy-bottomed Dutch oven or braising pan over medium-high heat. Add 1 tablespoon neutral oil (not in ingredient list—use from pantry) and sear ribs in batches, 2–3 minutes per side, until deeply browned. Transfer seared ribs to a plate.

Deglaze

Lower heat to medium, add 1/3 cup of the marinade to the pan to deglaze, scraping up browned bits with a wooden spoon.

Assemble braise

Return all ribs to the pot. Add beef stock, remaining marinade (if any), dark soy sauce, additional 1 tablespoon brown sugar, star anise, cinnamon stick, crushed Sichuan peppercorns, and bay leaf. The liquid should come about two-thirds up the sides of the ribs; add a little water if necessary.

Braise

Bring to a gentle simmer on the stovetop, then cover and transfer to a preheated 325°F (160°C) oven. Alternatively maintain a low simmer on the stovetop. Braise until meat is fork-tender and nearly falling off the bone, about 2.5 to 3 hours depending on thickness.

Rest in braising liquid

When tender, remove pot from oven and allow ribs to rest in the hot braising liquid for 15–20 minutes to let flavors meld.

Finish & Garnish

Skim fat

Using a large spoon, skim and discard excess fat from the surface of the braising liquid. Remove star anise, cinnamon stick, bay leaf, and large ginger pieces and discard.

Reduce and thicken

Transfer ribs to a baking sheet or serving dish and keep warm. Place the braising liquid in a saucepan and bring to a simmer over medium heat. In a small bowl whisk cornstarch with cold water to make a slurry and stir into simmering liquid. Cook 2–3 minutes until the sauce thickens slightly and coats the back of a spoon. Taste and adjust with up to 1 teaspoon rice vinegar to brighten, and more salt or sugar if needed.

Glaze ribs

Return ribs to the pot or brush the thickened sauce over ribs on the baking sheet to glaze. Spoon extra sauce over the ribs for serving.

Garnish

Sprinkle toasted sesame seeds, thinly sliced scallion greens, and optional cilantro leaves over the glazed ribs. Serve immediately with steamed jasmine rice and pickled cucumbers.

Serving (optional)

Portion steamed rice among 4 bowls. Place 3–4 ounces of short rib per serving over rice or alongside it, spooning extra sauce on top. Add pickled cucumber on the side for acidity and crunch.

For takeout: allow ribs to cool slightly before placing in containers. Keep sauce in a separate small container to preserve texture. Reheat gently (covered) to avoid drying; microwave on medium or rewarm in a low oven (300°F / 150°C) until hot.