Five Spice Vietnamese Braised Beef Short Ribs
Vietnamese-style braised beef short ribs with onions, garlic, carrots and yellow potatoes, spiced and garnished with five spice seasoning, cilantro, mint and Thai basil.
Ingredients
- 2 teaspoons Five Spice Seasoning
- 4 large bone-in beef short ribs about 4 to 5 pounds
- Salt and pepper for seasoning
- 1 tablespoons oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 3 carrots peeled and chopped
- 2 tablespoons rice vinegar
- 2 tablespoons dark brown sugar
- 1 tablespoon fish sauce
- 2 to 3 cups low sodium beef stock
- 3 to 4 small yellow potatoes peeled and halved (optional)
- Cilantro mint and Thai basil, freshly chopped, for garnish
Instructions
- Preheat oven to 325 degrees.
- Season all sides of the ribs generously with salt and pepper.
- In a dutch oven over medium-high heat, heat the oil. Add ribs until brown on all sides, then move to a plate.
- Turn the heat down to medium and add the onion and garlic. Cook, stirring for 1 minute, then add the ribs back to the pot. Add the carrots, rice vinegar, sugar, fish sauce and five spice seasoning.
- Add beef stock, just enough to barely cover the vegetables. Bring to a simmer, cover and place in the over.
- Cook 2 1/2 to 3 hours, until the beef is fork-tender. 1 to 1/2 hours into cooking, add potatoes, if desired.
- Remove the ribs and carrots and place on a serving platter. Cover with foil to retain warmth.
- Strain liquid and skim off fat. Into a saucepan over medium-high heat, pour liquid to reduce slightly. Pour over the ribs and garnish with cilantro, mint and Thai basil. Serve warm.