Sticky Five-Spice Short Ribs

Chilicat's Note:

This is from the "Ask Aida" show on the Food Network. VERY yummy! One hint: if you use the coarser kosher salt and not the flakes, be sure to reduce the amount to 1 teaspoon or so otherwise it will be very salty (I've learned from experience!). The leftovers are great in fried rice.

• Total Time: 2 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 4

Yield: 2.5 pounds

• 1 ½ cups dry sherry or 1 ½ cups shaoxing wine
• ½ cup oyster sauce
• 1⁄3; cup packed light brown sugar
• 2 ½ lbs beef short ribs , English cut
• 1 tablespoon kosher salt
• 2 teaspoons five-spice powder
• 1 tablespoon vegetable oil
• 6 medium garlic cloves , smashed
• 1 inch piece ginger , sliced
• 1 small serrano peppers or 1 small thaibird chiles or 1 small jalapeno pepper , halved

Directions:

1. Heat the oven to 350 degrees F and arrange a rack in the middle.
2. Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
3. Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
4. Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
5. Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.