Braised Short Ribs

Based on a Chinese and Vietnamese classic dish, short ribs are braised in a sweet, spicy and tangy, beef broth seasoned with Chinese five spice and cinnamon, and further enhanced with garlic, scallions, ginger, and chilies.

Serves: 4 to 6
Origin: China

Product


Ingredients

  • 1/2 cup sugar
  • 1/3 cup KA-ME Rice Vinegar
  • 6 cups low-sodium beef stock
  • 1/2 cup KA-ME Fish Sauce or KA-ME Soy Sauce
  • 4 lbs short ribs
  • 6 whole dried red chilies
  • 1 garlic head, cloves separated and peeled
  • 6 scallions, trimmed and halved
  • 2 oz. ginger, thinly sliced
  • 2 tsp. Chinese five-spice powder

Directions

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  1. In a large pot over medium-low heat, place sugar and 2 Tbsp. vinegar and melt to a deep golden color, about 5 minutes. Add beef stock and fish or soy sauce, and remaining vinegar, and stir until the hardened caramel melts.
  2. Add the short ribs, chilies, garlic, scallions, ginger, and five-spice powder. Reduce heat to low, cover pot and simmer, stirring occasionally, until short ribs are fork tender, about 4 hours.
  3. You can serve over KA-ME Stir-Fry Hokkien Noodles for a balanced meal.