Char Siu‑Infused Beef Short Ribs

Ingredients

• 1.5 pounds Beef short ribs (bone-in)
• 1/3 cup Low-sodium soy sauce
• 2 tablespoons Rice wine (or dry sherry)
• 4 pieces Garlic cloves, minced
• 1 tablespoon Fresh ginger, grated
• 1 teaspoon Chinese five‑spice powder
• 1 cup Beef broth (unsalted)
• 1 teaspoon Erythritol (optional low‑carb sweetener)(optional)
• 2 stalks Green onions, sliced for garnish(optional)

Instructions

1. 1

   Preheat the oven to 300°F (150°C). Pat the short ribs dry and season lightly with salt and pepper.

2. 2

   In a large oven‑safe pot or Dutch oven, combine soy sauce, rice wine, minced garlic, grated ginger, five‑spice powder, beef broth, and the optional erythritol; stir to blend.

3. 3

   Add the short ribs to the pot, turning to coat them thoroughly in the liquid. Bring the mixture to a gentle simmer over medium heat, then cover the pot tightly with a lid or foil.

4. 4

   Transfer the pot to the preheated oven and braise for 2 hours, or until the meat is fork‑tender and the sauce has reduced to a thick glaze.

5. 5

   Remove the ribs from the pot and place them on a serving platter. Reduce the remaining sauce on the stovetop if a thicker coating is desired, then drizzle over the ribs.

6. 6

   Garnish with sliced green onions and serve hot.