Five-Spice Short Ribs; Emerald Sesame Kale

The New York times published this recipe in 2001.  If I made this dish as often as I wanted to eat it, my arteries would roll over and die on the spot, but once or twice a year it is rich beefy heaven.

  • 3-4 lbs short ribs (boneless will give you the best value for your money)
  • 1 1/2 c red wine*
  • 1/2 c Worcestershire sauce
  • 1 cup chicken stock – I used some of the turkey stock I made with the necks I bought cheap at the farmers market
  • 1/3 c soy sauce
  • 1 tbsp orange zest (1 navel orange’s worth, approx)
  • 1 tbsp Chinese 5-spice powder (I like Penzeys)
  • 1 tbsp minced fresh garlic
  • 1 tbsp minced fresh ginger

The easy way to do this is in your slow cooker – simply combine everything and cook on Low for 8-10 hours.  Then remove the meat, pour the sauce into a medium saucepan and reduce by about half.  Add the meat back into the pot and toss to combine and reheat.

You can also do the whole thing in one pot if your Dutch oven isn’t quite air tight and you have 2-3 hours to sit at home and wait for dinner to cook.  (If your Dutch oven *is* air tight, you’ll still have to reduce the sauce on the stovetop.) I prefer the slow cooker method because it lets me turn it on in the morning and go to work.

Serve with rice and some kind of sauteed leafy green.  The Emerald Sesame Kale here is from The Whole Foods Market Cookbook (see, I told you I’d get back to it at some point).

Be careful with the amount of oil here, it can turn greasy pretty fast.

  • 1 tsp olive oil
  • 1/2 tsp sesame oil (dark is best)
  • 2 cloves minced garlic
  • 1 tbsp minced ginger
  • 1 bunch kale, stemmed and roughly chopped
  • 1 tsp soy sauce
  • 1 tbsp sesame seeds

Heat oils in a skillet.  Add kale, garlic, and ginger.  Saute until kale is wilted.  Add sesame seeds and soy sauce, toss to coat.

I took some gorgeous pictures of this meal, but my computer is refusing to recognize the camera for some reason.

*As the saying goes, don’t cook with any wine you wouldn’t drink.  This is not necessarily because cheap wine makes bad food, but because if you use a good wine in your dinner, you can then happily drink the rest of it with your dinner.  If you have some old wine sitting in your fridge that’s about to turn into vinegar, by all means use it in this recipe.  It will be fine.

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