5 Spice Short Ribs

Pat 24 oz short ribs dry and season all over with kosher salt, black pepper, and 1 tbsp 5 spice powder.

Stir 1 cup shaoxing wine, 1/2 cup water, 1 piece ginger, and 2 sliced garlic cloves together in a Suvie pan. Nestle short ribs into liquid and insert pan into the bottom zone of your Suvie.

Place 1 cup jasmine rice in a Suvie rice pot (black handles). Place pot inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Close the door, input settings, and cook now or schedule.

After the short ribs are done cooking, broil for 10-12 minutes or until fragrant and browned.

Fluff rice and then divide between bowls and top with short ribs. Skim fat from surface of pan and discard. For a thicker sauce, transfer liquid to a small saucepan over high heat and simmer until thickened, about 10 minutes. Spoon sauce over short ribs, garnish with cilantro, and serve.