Short Ribs Braised with Chinese Five Spice

From Matthew Altizer, The Cookbook Co. Cooks

2009 Sep/Oct

This recipe uses good Alberta Spring Creek Ranch beef, available at Master Meats, Safeway stores at Westhills, Southcentre and Glenmore Landing. The Cookbook Co. sells the braised short ribs.


  • 4 lbs. boneless short ribs cut into 4 equal portions
  • 1 t. each kosher salt and black pepper
  • 2 T. ground fennel
  • 2 T. grapeseed oil
  • 2 c. red wine
  • 3 T. Chinese five-spice powder
  • 2 T. garam masala
  • 1 T. chipotle chile in adobo, minced
  • 1/2 c. dark soy sauce
  • 2 t. fish sauce
  • 1/3 c. brown sugar
  • 3 c. veal or chicken stock
  • 1 T. sesame oil


Preheat the oven to 350°F. Rub the short ribs with salt, pepper, and fennel. Heat the grapeseed oil in a medium-large heavy pan on high heat and sear the short ribs until they are dark golden all over. Remove the ribs and set aside.

Deglaze the pan with the red wine and reduce slightly. Add the remaining ingredients, including the short ribs, to the pan and bring to a boil. If there is not enough liquid to cover the meat, add just enough additional stock to make sure the ribs are fully submerged. Cover the pan and put it in the oven. Cook until the meat is very tender, about 4 hours. Remove the short ribs and set them aside, tented with foil to keep them warm.

Reduce the sauce to a thick-ish glaze and check for seasoning. Place the ribs back into the pan and put back in the oven, uncovered, until the ribs get a dark brown colour and the glaze begins to stick to them, about 15 minutes. Serve with mashed potatoes or try shredding the meat and stirring it into a basic risotto. Serves 4.