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Five-Spice Beef Shortribs

beef - other, microwave

6 pounds beef shortribs
2 onions; chopped
3/4 cup packed brown sugar
2/3 cup soy sauce
1/2 cup sake or dry sherry
1 tablespoon Chinese five-spice powder
1 tablespoon minced gingerroot
4 cloves garlic; minced
8 carrots
8 green onions
1/3 cup cornstarch
1/3 cup water

Slice ribs between bones into single rib sections. In large pot or Dutch oven, cover ribs with water and bring to boil; reduce heat, cover and simmer for 1 hour to render fat. Drain through cheesecloth-lined sieve into large bowl; skim off fat. Measure out 3 cups cooking liquid and return to pot. Add ribs, onions, sugar, soy sauce, sake, five-spice powder, ginger and garlic; bring to boil. Reduce heat, cover and simmer for 40 minutes or until ribs are tender. Meanwhile, cut carrots diagonally into thin slices. Cut green onions diagonally into 1-inch pieces. Add carrots to pot; cover and cook for 20 minutes or until tender-crisp, adding green onions for last 2 minutes of cooking. Strain, reserving cooking liquid; set vegetables and ribs aside. If necessary, add water to make 4 cups liquid; return to pot and bring to boil. Blend cornstarch with 1/3 cup water; whisk into cooking liquid and cook, whisking, for 2 to 3 minutes or until glossy and thickened Return ribs and vegetables to pot, discarding any loose bones; stir gently to coat with sauce. (Ribs can be cooled and refrigerated in two 8-inch square baking dishes for up to 3 days or frozen for up to 2 months. Thaw completely. Reheat, covered, in 350°F oven for about 45 minutes, or microwave at Medium High (70%) for 10 minutes.)

Contributor: Canadian Living - November, 1991

Yield: 8 servings

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