Sticky Five-spice Short Ribs

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 1 1/2 cups dry sherry or 1 1/2 cups shaoxing wine
• 1/2 cup oyster sauce
• 1/3 cup packed light brown sugar
• 2 1/2 lbs beef short ribs, english cut
• 1 tablespoon kosher salt
• 2 teaspoons five-spice powder
• 1 tablespoon vegetable oil
• 6 medium garlic cloves, smashed
• 1 inch piece ginger, sliced
• 1 small serrano peppers or 1 small thai bird chiles or 1 small jalapeno pepper, halved

Recipe

• 1 heat the oven to 350 degrees f and arrange a rack in the middle.
• 2 mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. pat ribs dry with a paper towel and season well with salt and five-spice powder.
• 3 place a 3-quart dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. when oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
• 4 remove ribs to a plate and set aside. discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. stir in reserved sherry mixture and bring to a simmer.
• 5 return ribs to pan and bring to a simmer. cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. increase oven to 400 degrees f and cook, covered, until ribs are sticky, about 30 more minutes.