Asian-glazed Braised Short Ribs


  • 4 to 5 pounds  meaty bone-in beef short ribs, preferably English style
  • 1 tablespoon  five-spice powder
  • 2 teaspoons  kosher salt; more as needed
  • 2 teaspoons  light or dark brown sugar
  • 1 teaspoon  coriander seeds, toasted and ground
  • 1/2 teaspoon  cumin seeds, toasted and ground
  • 1/2 teaspoon  coarsely ground black pepper
  • 3 tablespoons  peanut oil
  • 2 large  yellow onions, coarsely chopped
  • 3 large  cloves garlic, smashed and peeled
  • 2 tablespoons  coarsely chopped fresh ginger
  • 1   12-ounce bottle lager beer at room temperature; more if needed
  • 1 cup  homemade or low-salt canned beef or chicken broth; more if needed
  • 2 tablespoons  soy sauce
  • 1   bay leaf
  • 1/4 cup  honey
  • 2 tablespoons  fresh orange juice
  • 2 tablespoons  ketchup
  • 1 teaspoon  fish sauce


Rub The Ribs A Day Ahead: Trim Any Excess Fat From The Top Of Each Rib Down To The First Layer Of Meat, But Don't Take Off Any Of The Silverskin Or The Tough-looking Bits That Hold The Ribs Together Or Onto The Bone. Combine The Five-spice Powder, Sal Favicon
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