It’s Tuesday again and you know what that means: I’m hungry! Luckily, there is chef Michael Armstrong’s luxurious Chinese Five Spice Braised Beef Short Ribs that are sure to satisfy. This savory dish is no longer reserved for the restaurant-this great recipe is fun and easy to make right at home.
Traditional Chinese spices and braised beef preparation is great for fall as it is a rich and filling option. At TAO Asian Bistro, this dish is served as an appetizer, but would also make for a great entrée when served with steamed rice. Beautiful and delicious, this is a dish I can’t wait to show off!
- 5 pounds beef short ribs, bone in
- 2 quarts water
- 4 ounces scallions, chopped
- 2 ounces fresh ginger, chopped
- 16 ounces double black soy sauce
- 16 ounces light soy sauce
- 8 ounces Shaoxing Chinese cooking wine
- 6 ounces sugar
- ½ ounce Chinese 5 spice
- Scallion and red chiles sliced for garnish
- In a large stockpot combine all ingredients except short ribs and bring to a boil, reduce to a simmer and add short ribs. Cover and simmer for 1 ½ to 2 hours until meat is tender and can easily separate from the bone. Remove short ribs from cooking liquid and cool on a cooling rack. Strain, and reserve cooking liquid. When cool, trim short ribs of any excess fat or cartilage, and slice into ½ inch thick pieces. Layer pieces in a shallow baking dish and cover with a small amount of the braising liquid. Heat in oven for 10-15 minutes, place on a plate and drizzle some braising liquid on top. Garnish with sliced scallions and chiles and serve with steamed rice.
With skilled professional training and years of culinary experience, Chef Michael Armstrong has built a true passion for Asian cuisine, working under the likes of Morimoto in New York City before pursuing a career in Las Vegas and joining TAO’s empire. As the nation’s highest grossing restaurant, Chef Armstrong keeps the well oiled machine of TAO Asian Bistro running.