5 Spice Short Ribs

Name: 5 Spice Short Ribs with Shaoxing Wine
Prep time: 15 min
Cook time: 6 h
Total time: 7 h 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 24 oz boneless beef short ribs; 1 tbsp 5 spice powder; 1 cup shaoxing wine; ½ cup water; 1 (1-inch) piece ginger, peeled and thinly sliced; 2 garlic cloves, thinly sliced; 1 cup white rice; ¼ cup cilantro leaves

These Chinese-style braised short ribs are slowly cooked in five spice powder and shaoxing wine until deeply tender, then served over jasmine rice with fresh cilantro for an aromatic, melt-in-your-mouth dish.

🌍Chinese 🏷️Beef 🏷️Slow cook 🏷️5 spice 🏷️Short ribs 🏷️Shaoxing wine

Total

7h 30m

Servings

4

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

24 oz boneless beef short ribs
1 tbsp 5 spice powder
1 cup shaoxing wine
½ cup water
1 (1-inch) piece ginger, peeled and thinly sliced
2 garlic cloves, thinly sliced
1 cup white rice
¼ cup cilantro leaves

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Instructions

1
Pat 24 oz short ribs dry and season all over with kosher salt, black pepper, and 1 tbsp 5 spice powder.
2
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.
3
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.
4
After the short ribs are done cooking, broil for 10-12 minutes or until fragrant and browned.
5
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.

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Tips & Notes

Pro tips

Sear the short ribs on all sides before braising to build a flavorful crust and help render fat.
Don't skip slicing the ginger and garlic thinly—this increases surface area and infuses the braising liquid more effectively.
Check doneness by piercing the thickest part with a fork; meat should shred easily when fully braised.
Skim fat from the braising liquid before serving for a cleaner sauce, or leave it for richer flavor.

Substitutions

Shaoxing wine → dry sherry or dry white wine (reduce water by 2 tbsp if using sweeter wine)
Five spice powder → star anise (1 whole) + pinch of cloves and cinnamon (less complex but similar depth)
Jasmine rice → white basmati or short-grain rice (texture and absorption will vary slightly)
Fresh cilantro → scallions or Thai basil (for different herbaceous finish)

Storage & make-ahead

Store cooled short ribs in the braising liquid in an airtight container for up to 4 days; reheat gently in a 350°F oven for 20–30 minutes.

Equipment

large heavy-bottomed pot or Dutch oven · meat thermometer (optional, for doneness check)

Common Questions

What is five spice powder and can I make it at home?

Five spice powder is a blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel. You can buy it pre-made or grind whole spices together; store-bought is convenient for this recipe.

Can I use a different cut of beef?

Yes, chuck roast, brisket, or beef shank work well. Adjust cooking time based on thickness—aim for meat that pulls apart easily with a fork.

How long does this recipe take?

Total time is approximately 2–2.5 hours depending on your cooking method (stovetop, oven, or slow cooker). Braising time is 1.5–2 hours after searing.

Can I make this ahead?

Yes, braise the short ribs 1–2 days ahead, cool, refrigerate in the braising liquid, then reheat gently in a 350°F oven for 20–30 minutes until warmed through.