Asian Braised Short Ribs

These slow-cooked beef short ribs are seasoned with Chinese five spice, an aromatic blend of Szechuan peppercorns, cinnamon, star anise, fennel and cloves. For optimum flavor, grind the whole spices just before using.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Asian Braised Short Ribs
Review 1 for Asian Braised Short Ribs
5 out of 5
5 out of 5
Teach400
,Copley
,Oh
June 15, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
-1point
1of 3found this review helpful.
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Great fusion of Asian Flavors
June 15, 2013
This recipe was a winner for us. A great fusion of Asian flavors. I love the combination of soy, orange, Szechuan peppercorns and plum wine. I made the recipe as is and would not change a thing. I served the short ribs with brown rice and braised baby bok choy. Leftovers were also a hit. I am getting ready to make this recipe a second time.
Pros: Easy, Impressive, Will Make Again
Review 2 for Asian Braised Short Ribs
5 out of 5
5 out of 5
JenH
Kula, HI
April 8, 2012
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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A Winner!!! This is awesome!
April 8, 2012
This recipe is a total winner! It is my husbands favorite and he raves about it. Everyone I make this recipe for never forgets this dish. The meet is so tender, and the sauce is delicious on rice. I also cut out the orange peel and use very little orange juice (if any). I absolutely love this recipe!! You must try it!
Pros: Appearance, Impressive, Will Make Again
Review 3 for Asian Braised Short Ribs
5 out of 5
5 out of 5
Anonymous
,Smithfield
,RI
January 11, 2012
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Absolutely delicious
January 11, 2012
Have made this multiple times and have found it's better made the day before. When cooked separate the meat from the sauce. Store in fridge overnight and the next day you'd be amazed by all the fat that has risen to the top. Discard the fat and you have a much thicker gravy/sauce. Everyone always asks where I got the recipe. Thanks Williams-Sonoma!!
Pros: Appearance, Impressive, Will Make Again