Recipe by Sue Lau
Very tender chunks of meat with a great Asian flavor that will melt in your mouth. Not too spicy, but you can add more pepper if you like it hotter. You can buy five-spice powder, a spice much like star anise, in most Oriental markets. Goes great with rice and steamed or stir-fried veggies for a nice Asian meal.
Top Review by Marla Swoffer
The sauce had a nice mellow flavor and the meat was quite tender. We enjoyed this, but next time we'll cook it on a bit higher setting (meat was borderline rare) and throw in some garlic to give it a boost.
- 1360.77 g short rib of beef (8)
- 78.07 ml all-purpose flour
- 2.46 ml black pepper
- 1.23 ml ground cayenne pepper
- 59.16 ml cooking oil
- 2 medium carrots, chopped
- 1 large onion, chopped
- 118.29 ml soy sauce
- 59.14 ml dry sherry or 59.14 ml sake
- 59.14 ml brown sugar
- 4.92 ml five-spice powder
- 14.79 ml grated fresh ginger
Directions See How It's Made
- Place flour, black pepper, and cayenne pepper in a plastic bag.
- Dredge ribs in flour mixture.
- Brown ribs in oil in a large skillet.
- Place ribs in the bottom of a crock pot and place chopped onion and chopped carrot around the ribs.
- Mix together soy sauce, sherry, brown sugar, ginger, and five-spice powder in a bowl.
- Pour liquid into crock pot over meat, cover and cook on low for 8 hours.
- Discard cooking liquid and vegetables.
- Serve meat with rice.