Braised Chinese-Style Short Ribs with Soy, Orange, and 5-Spice Powder

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Khoa Lê Anh

5 pounds (2.25kg) beef short ribs (see note)

Kosher salt and freshly ground black pepper

2 tablespoons (30ml) neutral oil, such as vegetable or canola

1 large yellow onion, chopped (about 1 ½ cups)

3 tablespoons peeled and grated fresh ginger (from about one 3-inch knob)

6 large cloves garlic, roughly chopped

1 tablespoon ( 12 g) Chinese five-spice powder

Zest of 2 oranges, one in wide strips, one finely grated, divided

½ cup (120ml) fresh juice from about 2 medium oranges, divided

½ cup (120ml) Shaoxing rice wine (or dry sherry)

1 cup (240ml) low-sodium soy sauce

¼ cup (60ml) unseasoned rice wine vinegar

½ cup (120ml) honey

2 tablespoons (30ml) sambal chili paste or Chinese chili-garlic sauce

¼ cup (60ml) hoisin sauce

3 ½ cups ( 830 ml) homemade or store-bought low-sodium chicken stock or water, plus more as needed

1 ½ tablespoons (18g) cornstarch mixed with 1 ½ tablespoons (20ml) cold water

3 scallions, white and light green parts only, thinly sliced, for garnish

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