Asian-Style Sticky Glazed Beef Ribs
Votes: 1
Time: 2 hours 5 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1306, total fat 106 G., saturated fats 45 G., proteins 42 G., carbohydrates 27 G., fiber 1 G., cholesterol 215 mg, sodium 1134 mg, sugar 19 G.
Calories 1306, total fat 106 G., saturated fats 45 G., proteins 42 G., carbohydrates 27 G., fiber 1 G., cholesterol 215 mg, sodium 1134 mg, sugar 19 G.
For this recipe, you'll need beef short ribs with plenty of meat. Pan-fry them until crispy, then simmer them in a sweet and tart sauce infused with the flavor of Chinese five-spice until the meat falls off the bone and the sauce turns into a delicious, sticky glaze.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups dry sherry or Shaoxing wine
- 0.5 cup oyster sauce
- 1/3 cup light brown sugar
- 1 kg beef short ribs
- 1 tbsp coarse salt
- 2 tsp Five Spice Seasoning
- 1 tbsp. vegetable oil
- 6 medium cloves garlic, crushed
- 2.5 cm ginger root, thinly sliced
- 1 small serrano, Thai chili, or jalapeño pepper, halved
We recommend
Recipes with similar ingredients: beef ribs, five spice seasoning, oyster sauce, ginger root, serrano pepper
Cooking the dish according to the recipe:
- Preheat oven to 175°C with a rack in the middle position.
- Mix the sherry, oyster sauce, and brown sugar until the sugar is completely dissolved; set aside. Pat the ribs dry with paper towels and season generously with salt and five-spice powder.
- Place a 3-quart (3-liter) kazan or other shallow, heavy-bottomed pan with a tight-fitting lid over medium heat and add the oil. When the oil begins to smoke, add the ribs and sear until crisp, about 2 minutes per side.
- Transfer the ribs to a plate and set aside. Drain most of the fat from the pan, reserving 1 tablespoon. Return the pan to the stovetop, add the garlic, ginger, and chili, and cook until fragrant, about 30 seconds. Add the sherry mixture and bring to a simmer.
- Return the ribs to the pot and bring to a simmer. Cover and place in the oven. Simmer, stirring occasionally, until the meat is tender, about 1.5 hours. Increase the oven temperature to 200°C (400°F) and simmer, covered, until the ribs are sticky, about 30 minutes more.
Categories:
Similar recipes
