Five Spice Short Ribs

Yield: 6 servings

Preparation Time: 2 3/4 hours

Ingredients

4 pounds short ribs trimmed of excess fat, bones cut 1-1/2 inches long into individual sections

1 1/2 cups dry red wine

1/2 cup Worcestershire sauce

1 cup chicken broth

1/3 cup soy sauce

4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon orange zest

2 Tablespoons brown sugar

1 teaspoon Thai or Chinese chili paste

1 Tablespoon Chinese five spice powder

1 Tablespoon minced fresh ginger root

1 Tablespoon minced garlic

Salt

Freshly ground pepper

1 Tablespoon unsalted butter, softened

Directions:

Preheat oven to 450 degrees F

Combine wine, Worcestershire sauce, broth, soy sauce, tangerine peel, sugar, chili paste, five spice powder, ginger and garlic in heavy 4 to 5- quart ovenproof saucepan or casserole. Bring to simmer; add ribs and cook 2 to 3 minutes.

Cover and transfer pan to preheated oven. Cook 1 1/2 to 2 hours until meat is fork tender.

Carefully remove ribs to platter, keep meat and bone together; cover with foil to keep warm.

Strain cooking liquid and skim off grease. Return to saucepan and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper.

Over very low heat, whisk in butter a little at a time. Pour sauce over ribs and serve.

Please note that some ingredients and brands may not be available in every store.

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