Cantonese Short Ribs


Photo: Alison Miksch; Food Styling: Cat Steele; Prop Styling: Lindsey Lower


Serves 10

Cost per Serving:


Recipe from


Recipe Time

Prep: 10 Minutes
Cook: 8 Hours

Nutritional Information

Calories 750
Fat 39 g
Satfat 15 g
Protein 68 g
Carbohydrate 23 g
Fiber 1 g
Cholesterol 201 mg
Sodium 853 mg


1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 pounds English-cut beef short ribs, cut into 2- or 3-inch pieces
2 tablespoons vegetable oil
1 large onion, sliced
1 3-inch piece fresh ginger, peeled and chopped
2 cloves garlic, minced
1 cup low-sodium beef broth or red wine
1/2 cup hoisin sauce
2 tablespoons soy sauce
1/2 teaspoon Chinese five-spice powder


1. In a large bowl, combine flour, salt and pepper. Toss ribs in seasoned flour, shaking off excess.

2. Warm oil in a large skillet over medium-high heat. Working in batches, cook ribs, turning with tongs, until browned on all sides, about 10 minutes. Transfer ribs to slow cooker. Pour off all but 1 Tbsp. fat from skillet. Add onion, ginger and garlic to skillet. Cook, stirring often, until slightly softened, 2 to 3 minutes. Pour in broth, increase heat to high and bring to a boil, stirring with a wooden spoon to pick up any browned bits on bottom of skillet. Stir in hoisin sauce, soy sauce and five-spice powder until well combined. Pour contents of skillet over ribs in slow cooker.

3. Cover and cook until beef is very tender, with slow cooker on low for 6 to 8 hours or on high for 3 to 4 hours. Remove ribs to a platter. Skim as much fat as possible from cooking liquid in slow cooker; discard fat. Spoon remaining liquid over ribs and serve hot.