Best 3 Five Spice Short Ribs With Carrot Parsnip Purée Recipes
Welcome to the culinary adventure of mastering the art of five spice short ribs, accompanied by a velvety carrot parsnip purée. Prepare yourself for a symphony of flavors that will tantalize your taste buds and transport you to a realm of gastronomic delight. In this article, we will guide you through the steps of creating this exquisite dish, ensuring that every bite is a celebration of taste.
Check out the recipes below so you can choose the best recipe for yourself!
FIVE-SPICE SHORT RIBS
Provided by Florence Fabricant
Categories dinner, project, main course
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
- Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
- Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by bit. Pour sauce over ribs, and serve.
Nutrition Facts : @context http, Calories 1300, UnsaturatedFat 55 grams, Carbohydrate 14 grams, Fat 112 grams, Fiber 1 gram, Protein 46 grams, SaturatedFat 49 grams, Sodium 1213 milligrams, Sugar 6 grams, TransFat 0 grams
STICKY FIVE-SPICE SHORT RIBS
Provided by Aida Mollenkamp
Categories main-dish
Time 2h8m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Mix together sherry, oyster sauce, and brown sugar until evenly combined; set aside. Pat ribs dry with a paper towel and season well with salt and five-spice powder.
- Place a 3-quart Dutch oven or other heavy-bottomed, shallow pot with a tight-fitting lid over medium heat and add oil. When oil starts to smoke, add ribs and sear until well browned, about 2 minutes per side.
- Remove ribs to a plate and set aside. Discard all but 1 tablespoon drippings, return pan to stove, and add garlic, ginger, and chile and cook just until fragrant, about 30 seconds. Stir in reserved sherry mixture and bring to a simmer.
- Return ribs to pan and bring to a simmer. Cover and transfer to oven to cook, turning occasionally, until meat is knife tender, about 1 1/2 hours. Increase oven to 400 degrees F and cook, covered, until ribs are sticky, about 30 more minutes.
PARSNIP AND CARROT PUREE
Tender parsnips and carrots are pureed with butter and chives for a splendid accompaniment to roasted meats.
Provided by Always Cooking Up Something
Categories Side Dish Vegetables Carrots
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
- Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.
Nutrition Facts : Calories 164.3 calories, Carbohydrate 2.7 g, Cholesterol 45.8 mg, Fat 17.4 g, Fiber 1 g, Protein 0.5 g, SaturatedFat 11 g, Sodium 220.5 mg, Sugar 1.1 g
Tips:
- To make the perfect five-spice powder, combine equal parts cinnamon, star anise, cloves, fennel seeds, and Sichuan peppercorns. Toast the spices in a dry skillet over medium heat until fragrant, then grind them in a spice grinder or mortar and pestle.
- Choose short ribs that are well-marbled with fat for the most flavor. Beef short ribs are typically sold in two or three bone sections. Look for ribs that are about 1 inch thick and have a good amount of meat on them.
- Browning the short ribs before braising them is an important step that helps to develop flavor. Brown the ribs in a large pot or Dutch oven over medium-high heat until they are browned on all sides. This will take about 10 minutes.
- Use a good quality braising liquid. Beef broth, red wine, and soy sauce are all good options. You can also add vegetables such as carrots, onions, and celery to the braising liquid for extra flavor.
- Cook the short ribs until they are fall-off-the-bone tender. This will take about 2-3 hours in a braising liquid. You can also cook the short ribs in a slow cooker on low for 8-10 hours.
- Serve the short ribs with a side of mashed potatoes, rice, or noodles. You can also serve them with a simple green salad.
Conclusion:
This recipe for five-spice short ribs with carrot parsnip puree is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The short ribs are braised in a flavorful five-spice broth until they are fall-off-the-bone tender, and the carrot parsnip puree is a creamy and flavorful accompaniment. With a little planning, this dish can be made ahead of time, making it a great option for busy weeknights.
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