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    Five Spice Ribs

    Inspired by the bites we had in Shanghai, we've braised a short rib in five spice, a traditional Chinese spice blend. Paired with stir fried broccolini and jasmine rice, this dish will excite your palate.
    Time
    Spice
    Serves

    3 Hr

    Mild

    2

    Calories
    Carbs
    Fiber
    Fat
    Protein

    770

    57g

    3g

    27g

    56g

    Ingredients

    1 lb of beef short ribs
    1/2 lb baby bok choy
    12 garlic cloves
    1/4 cup tamari
    2 tbsp honey
    1/2 cup jasmine rice
    2 tsp szechuan peppercorns
    5 cloves
    1 cinnamon stick
    1 tsp fennel seeds
    1 anise seed

    Equipment

    stockpot
    roasting pan
    colander

    Preparation

    Preheat the oven to 350˚

    Place the short ribs on a roasting pan. Add the the tamari, honey, szechuan pepercorns, garlic, cloves, cinnamon, fennel, and anise.

    Add enough water to the pan to cover the ribs, and place on the bottom rack of the oven to roast for 2 1/2 hours.

    As the short ribs cook, routinely flip the ribs over, generously coating them in the sauce.

    After the ribs have cooked for 2 1/2 hours, raise the heat to 425˚ and move the roasting pan to the top rack of the oven for 15 minutes to crisp the exterior of the short ribs.
    After the short ribs have cooked for 2 1/2 hrs, cook the rice and bok choy.

    Set a saucepan with 2/3 cup of water and 1/4 tsp of salt on high heat.

    While waiting for the water to come to a boil, wash the rice. Place the rice in a large bowl and cover with water. Swish your hands in the rice until the water becomes cloudy, and then drain the rice. Add more water, swish again, and drain the rice. Repeat swishing and draining one more time.

    Once the water has come to a boil add the washed jasmine rice and cook for 15 minutes.

    After the rice has cooked for 15 minutes, remove the rice from heat. Keep the rice covered to allow for all the water to fully absorb into the grains of rice.

    Fill a large stockpot with water and place on high heat. Once the water begins to boil, add the baby bok choy and blanch for 3 minutes. Transfer the baby bok choy to a colander and rinse with cold water to stop the cooking process.
    Plate the jasmine rice with the baby bok choy. Lay the roasted short rib on top and top with the reduced sauce from the roasting pan.

    Tags: beef, chinese, ribs, short ribs

    Categories: recipe

    Updated: January 25, 2017

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    Comments

    Joan

    January 28, 2017 at 08:01 PM

    Omg we absolutely loved this meal!!! So scrumptious!!!

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