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Cantonese Short Ribs

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

Prep time 10 mins
Cook time 8 hrs
Yield

Serves 10

Ingredients

  • 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

Nutrition Information

  • calories 750
  • fat 39 g
  • satfat 15 g
  • protein 68 g
  • carbohydrate 23 g
  • fiber 1 g
  • cholesterol 201 mg
  • sodium 853 mg

How to Make It

  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.