THIS CAFE LIFE
Five-Spice Braised Short Ribs (GF)
These five-spice short ribs are rich, aromatic, and deeply comforting. Warm notes of star anise, orange zest, and bourbon infuse the beef as it slowly braises into tenderness. The sauce is reduced and finished with butter for a glossy, restaurant-style finish — the kind of dish that feels both familiar and quietly elevated.
Prep Time:
30 Minutes
Cook Time:
3 Hours
Yield:
Serves 6 - 8
Ingredients
4 # Boneless Beef Short ribs (If you prefer bone in, get 5#)
2 Onion, roughly chopped
3 Carrots, peeled and roughly chopped
3 Garlic cloves, minced
2 Celery stalks, roughly chopped
2 T. Avocado oil
1/4 C. Bourbon
3 C. Chicken stock
2 T. 5-Spice powder
2 Star Anise
1 T. Orange zest
Salt & freshly ground pepper
2 T. Butter
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Depth of flavor starts at the source.
Tools we Reach for
A flexible boning knife is perfect for prepping whole chickens or breaking down large cuts of meats. The narrow blade offers control and precision around joints and bones, making it an essential tool.
For clear, refined sauces → A fine mesh strainer is essential for braising, allowing you to strain cooking liquids cleanly and remove aromatics or impurities before reducing the sauce. The result is a smooth, polished finish that concentrates flavor while keeping the texture refined.
When surface area matters → A wide, enameled cast-iron skillet allows the ingredients to brown properly without overcrowding, promoting an even sear and good caramelization.
Step 1 — Preheat & Season
Preheat the oven to 250°F. Cut the short ribs into 5-inch pieces and season generously on all sides with five-spice powder, salt, and freshly ground black pepper.
Step 2 — Sear for Depth
In a large Dutch oven, heat the oil over medium heat. Working in batches to avoid crowding, sear the ribs deeply on all sides until well browned. Transfer to a plate and set aside.
Step 3 — Build the Base
Add the onion, carrots, celery, and garlic to the pot. Cook for about 5 minutes, stirring to prevent burning, until the vegetables begin to soften and caramelize slightly.
Step 4 — Deglaze & Layer
Deglaze the pot with the bourbon, scraping up any browned bits from the bottom. Return the short ribs and any accumulated juices to the pot. Add the chicken stock, star anise, and orange zest.
Step 5 — Braise Gently
Cover and transfer to the oven. Braise for 2½ to 3 hours, until the beef is fork-tender and easily pulls away from the bone.
Step 6 — Reduce & Refine
Remove the ribs from the pot, cover and keep warm.
Strain the vegetables from the sauce and skim off excess fat. Bring the sauce to a boil over high heat and reduce by half until concentrated.
Whisk in the butter until the sauce becomes glossy and emulsified. Adjust seasoning.
Step 7 — Finish & Serve
Return the short ribs to the pot and coat with the finished sauce. Serve warm.
How We Set Our Table
Editor’s Picks: cooking it is one joy — serving it beautifully is the other →
Matte Black Ceramic Pasta Bowls
Artestia Large Serving Spoon & Salad Tongs
Wine Pairings
Five-spice braised short ribs are bold: star anise, clove, cinnamon warmth, deep beef richness, a touch of sweetness.
So the wine must:
• Handle fat
• Tolerate warm spice
• Avoid aggressive tannin
• Not clash with sweetness
• Bring acidity
This is not Cabernet territory. Here are the right moves.
Syrah (Northern Rhône Style)
This is your most natural pairing.
Why it works:
• Black pepper mirrors spice
• Savory, smoky notes echo braise depth
• Dark fruit supports richness
• Moderate tannins won’t fight the sauce
Look for: Crozes-Hermitage, Saint-Joseph, Cool-climate Washington Syrah
Zinfandel (Balanced, Not Overripe)
Why it works:
• Ripe fruit complements five-spice warmth
• Spice notes align naturally
• Medium tannin structure
Choose a restrained California Zin — not overly extracted.
Sides to Complete any Meal
A well-built main deserves equally thoughtful accompaniments. These side dishes focus on structure, flavor layering, and textures that round out the meal without competing for attention:
• Sweet Potato Spiral — layered rounds tender inside with lightly caramelized edges
• Potatoes Gratin — delicately sliced potatoes baked in cream - classic golden finish
• Mushroom Risotto — slow-cooked Arborio rice with deep mushroom flavor
• Cowboy Stuffing — hearty, savory stuffing with herbs, aromatics, and cornbread
Prepared individually or as a group, these sides bring warmth, balance, and substance to everything from seasonal gatherings to everyday dinners.
→ Browse Additional Side Dishes
→ See the Kitchen Tools We Use
Other Braising Recipes
Learn more about the technique in our Braising Guide →