Five-Spice Braised Short Ribs

“This is, without question, my favorite Lunar New Year’s dish,” says Erling Wu-Bower, the chef and co-owner of Maxwells Trading in Chicago. “It is the dish that most reminds me of the combination of luxurious texture, deep flavor and immeasurable soulfulness that has come to represent my Lunar New Year memories. Outside of Lunar New Year, this dish has entered the echelon of my most beloved Sunday family dinners, alongside gumbo, gravy, and cassoulet. Though this recipe is for beef short ribs, the braise also works wonderfully with cuts of fatty pork; belly and shank (skin-on if possible) are two favorites.”

One more thing: Don’t forget to eat this dish without rice, Wu-Bower adds. “Pour the juice produced by the braise over rice. What you get might be better than the meat itself.”

Frequently Asked Questions

What is Chinese five-spice?

Chinese five spice refers to the five flavors — sweet, salty, bitter, sour, and umami — and the five spices — Sichuan peppercorns, star anise, cinnamon, fennel seed, and cloves — in the blend. In this recipe, the whole spices are used but you can also buy it premixed in a grocery store, or make your own like in this Homemade Applesauce with Chinese Five-Spice.

What is dark soy sauce?

Dark soy sauce is the thicker, less salty and slightly sweeter cousin to light soy sauce, which is saltier and thinner. In addition to adding a touch of sweetness, dark soy sauce adds a dark color to the final dish. Look for it in Asian grocery stores or substitute it with light soy sauce that has a touch of molasses and sugar added to the mix.

Notes from the Food & Wine Test Kitchen

Use any leftover braising liquid to season a stir fry or as a sauce for braising chicken.

Make ahead

You can make and refrigerate the short ribs up to two days before serving. Skim any fat before gently rewarming the short ribs in a large pot over medium heat until hot.

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