Five Spice Short Ribs With Carrot Parsnip Purée Recipes

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FIVE-SPICE SHORT RIBS WITH CARROT-PARSNIP PURéE



Five-Spice Short Ribs With Carrot-Parsnip Purée image

Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable mash.

Provided by Rhoda Boone

Categories     Soup/Stew     Onion     Kid-Friendly     Dinner     Beef Rib     Carrot     Parsnip     Fall     Winter     Healthy     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 20

4 pounds English cut beef short ribs (about twelve 3-inch pieces)
2 1/2 teaspoons kosher salt, divided, plus more for boiling
1 1/4 teaspoons freshly ground black pepper
4 medium carrots, divided (about 3/4 pound)
4 medium parsnips, divided (about 3/4 pound)
1 1/2 tablespoons all-purpose flour
1 tablespoon high-heat vegetable oil, such as grapeseed
1 tablespoon tomato paste
1 1/2 tablespoons Chinese five-spice powder
1 750-ml bottle dry red wine
4 cups low-sodium beef broth
1 small onion, cut into wedges
5 garlic cloves, peeled
1/4 cup cilantro leaves, stems reserved
2 dried bay leaves
1/2 cup whole milk
2 tablespoons unsalted butter
1/2 teaspoon ground nutmeg
Special Equipment:
a large Dutch oven or oven-safe pot with lid

Steps:

  • Preheat oven to 350°F. Season ribs with 1 1/2 teaspoons salt and 1 1/4 teaspoons pepper and let sit at room temperature for 30 minutes. Rinse one carrot and one parsnip and cut into thirds (no need to peel); reserve.
  • In a large bowl, toss short ribs with flour until evenly coated. In a large Dutch oven or other oven-safe pot over medium-high heat, heat oil. When oil is hot, add 3 or 4 short ribs and sear on all sides until browned, about 2 minutes per side. Transfer to a plate and continue working in batches to sear remaining short ribs. Pour out all but 1 tablespoon oil from Dutch oven and reduce heat to medium. Add tomato paste and five-spice powder and cook, stirring, until fragrant, 1 minute. Add wine to pot, scraping up brown bits with a wooden spoon. Bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced, about 10 minutes.
  • Add reserved carrot and parsnip chunks, broth, onion, garlic, reserved cilantro stems, bay leaves, and seared short ribs. Nestle the short ribs in the cooking liquid to cover. Bring the liquid to a simmer on the stovetop, then cover and transfer to the oven to braise for 2 hours. Uncover pot and continue to braise in the oven until beef is very tender and falling off the bone, 30 to 60 minutes more.
  • Meanwhile, set a large pot of salted water to boil. Peel and roughly chop remaining carrots and parsnips. Add cook carrots and parsnips to boiling water and cook until tender when pierced with a knife, about 15 minutes. Drain vegetables and return them to the pot. Add milk, butter, remaining 1 teaspoon salt, and nutmeg. Use an immersion blender, potato masher or a fork to blend or mash to desired consistency (it can be as smooth or chunky as you like). Taste and adjust seasoning. Place a lid on the pot and reserve until ready to serve.
  • When short ribs are done, transfer them from cooking liquid to a plate. Set a strainer over a large bowl, and strain cooking liquid. Discard solids and pour strained cooking liquid back into Dutch oven. Set pot over medium-high heat and simmer until liquid is reduced by half and coats the back of a spoon, about 10 minutes. Taste and adjust seasoning. Gently reheat carrot-parsnip purée.
  • Serve short ribs over carrot-parsnip purée, topped with its sauce and a sprinkling of cilantro.

STICKY FIVE-SPICE SHORT RIBS



Sticky Five-Spice Short Ribs image

Provided by Aida Mollenkamp

Categories     main-dish

Time 2h8m

Yield 3 to 4 servings

Number Of Ingredients 10

1 1/2 cups dry sherry or Shaoxing wine
1/2 cup oyster sauce
1/3 cup packed light brown sugar
2 1/2 pounds 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 or Thai bird chile, or jalapeno pepper, halved

Steps:

  • Heat the oven to 350 degrees F and arrange a rack in the middle.
  • 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.
  • 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.
  • 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.
  • 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.

CHINESE FIVE SPICE SHORT RIBS - CROCK POT



Chinese Five Spice Short Ribs - Crock Pot image

Make and share this Chinese Five Spice Short Ribs - Crock Pot recipe from Food.com.

Provided by KelBel

Categories     One Dish Meal

Time 8h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 large onion
4 lbs short rib of beef
1 teaspoon garlic salt
1 tablespoon black pepper
2 tablespoons vegetable oil
2 cups beef broth
2 (14 1/2 ounce) cans stewed tomatoes
1 (1 1/2 ounce) envelope onion soup mix
2 tablespoons Chinese five spice powder

Steps:

  • Slice the onion and put it into a slow cooker.
  • Season the short ribs with garlic salt and pepper.
  • Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
  • In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on low for 8 to 9 hours.

Nutrition Facts : Calories 968.4, Fat 86.3, SaturatedFat 36.2, Cholesterol 172.8, Sodium 930.6, Carbohydrate 12.5, Fiber 1.9, Sugar 6.8, Protein 34.8

FIVE-SPICE SHORT RIBS



Five-Spice Short Ribs image

Provided by Florence Fabricant

Categories     dinner, project, main course

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 13

4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long
1 1/2 cups dry red wine
1/2 cup Worcestershire sauce
1 cup chicken stock
1/3 cup soy sauce
4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest
2 tablespoons coarse brown sugar crystals
1 teaspoon Thai or Chinese chili paste
1 tablespoon Chinese five-spice powder
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon unsalted butter, softened

Steps:

  • Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
  • Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
  • Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by bit. Pour sauce over ribs, and serve.

Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 55 grams, Carbohydrate 14 grams, Fat 112 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 49 grams, Sodium 1213 milligrams, Sugar 6 grams, TransFat 0 grams

PARSNIP AND CARROT PUREE



Parsnip and Carrot Puree image

Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.

Provided by Always Cooking Up Something

Categories     Side Dish     Vegetables     Carrots

Time 35m

Yield 4

Number Of Ingredients 5

8 parsnips, peeled and cut into 2 inch pieces
2 carrots, peeled and cut into 2-inch pieces
¼ cup snipped chives
6 tablespoons butter, divided
sea salt and freshly ground black pepper to taste

Steps:

  • Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
  • Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 2.7 g, Cholesterol 45.8 mg, Fat 17.4 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 11 g, Sodium 220.5 mg, Sugar 1.1 g

CHINESE FIVE SPICE SPARE RIBS



Chinese Five Spice Spare Ribs image

An amazing blend of traditional Chinese five spice and other mixtures to create a wow-factored, Asian delicacy!

Provided by Evanescence#6

Categories     World Cuisine Recipes     Asian

Time 5h35m

Yield 2

Number Of Ingredients 8

2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 teaspoon sesame oil
1 tablespoon honey
1 teaspoon Chinese five-spice powder
½ teaspoon minced garlic
½ teaspoon ground ginger
2 pounds pork short spareribs

Steps:

  • Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
  • Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
  • Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

Nutrition Facts : Calories 854.6 calories, Carbohydrate 11.4 g, Cholesterol 239.6 mg, Fat 62.6 g, Fiber 0.2 g, Protein 58.7 g, SaturatedFat 22.4 g, Sodium 1087.5 mg, Sugar 8.9 g

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