Asian Style Braised Boneless Beef Short Ribs

Tender boneless beef short ribs slowly braised with five-spice, garlic, ginger, soy sauce and chili-garlic sauce. The braising liquid is finished with sesame oil and thickened into a rich sauce that's especially good served over steamed rice.

Asian Style Boneless Beef Short Ribs

Servings: About 6
Prep Time: 20 minutes
Cook Time: About 2 hours

Ingredients:

• 3 pounds boneless beef short ribs
• 3 tablespoons canola oil, approximately, for browning
• Freshly ground black pepper
• 2 teaspoons Chinese five-spice powder
• 1 tablespoon coarsely chopped garlic
• 1 tablespoon coarsely chopped fresh ginger
• 1 teaspoon chili-garlic sauce, such as Huy Fong
• 8 tablespoons (½ cup) soy sauce
• 2 cups rich chicken stock or broth
• ½ package concentrated chicken glace, optional, if using regular chicken broth
• 2 teaspoons cornstarch
• 4 teaspoons water
• 1 teaspoon toasted sesame oil
• 3 scallions, minced, for garnish
• Steamed rice, for serving

Instructions:

1. Preheat the oven to 375°F.
2. Season the short ribs generously with freshly ground black pepper.
3. Heat the canola oil in a Dutch oven over medium-high heat. Add the short ribs and brown well on all sides. Work in batches if necessary to avoid crowding the pan. Transfer the browned meat to a plate.
4. Add the five-spice powder, garlic and ginger to the Dutch oven. Cook briefly, stirring, until fragrant.
5. Add the chili-garlic sauce, soy sauce and chicken stock. Stir, scraping up any browned bits from the bottom of the pot.
6. Return the short ribs to the Dutch oven and turn them in the braising liquid to coat.
7. Cover tightly and transfer to the oven. Braise for 45 minutes.
8. Turn the short ribs, cover again and continue braising for another 45 minutes, or until the beef is very tender.
9. Transfer the Dutch oven to the stovetop and remove the short ribs to a cutting board.
10. Bring the braising liquid to a gentle boil.
11. In a small bowl, combine the cornstarch and water to make a slurry. Slowly stir it into the simmering sauce and cook until the sauce has thickened.
12. Slice the short ribs into approximately ½-inch slices.
13. Stir the toasted sesame oil into the sauce. Return the sliced beef to the pot and gently warm it in the sauce.
14. Sprinkle with minced scallions and serve over steamed rice.

Make Ahead: This is an excellent dish to prepare a day ahead. Refrigerate the beef in its braising liquid. Once thoroughly chilled, remove the hardened layer of fat from the surface. Reheat gently in a 200°F oven or over low heat on the stovetop.
Tip: Don't add additional salt until you've tasted the finished sauce. The soy sauce and concentrated chicken glace can provide plenty of salt on their own.

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