CHINESE 5 SPICE SHORT RIBS W/TOASTED SESAME COCONUT RICE.
We love short ribs - a lot! These are a fun twist on the first dish I ever made for my husband. I'm not sure if it was the ribs or my amazing personality that made him fall for me because each are equally delicious!makes 2-3 servings, crockpot or dutch oven needed
prep: 10 minutes | cook time: 4-7 hours
GF. DF. LowFODMAP.
- ingredients -
2 T. coconut oil
2 lbs. chuck short ribs
2 C. beef bone broth
2 T. coconut aminos (or soy sauce)
2 tsp. salt
1 1/2 T. ground Chinese 5 spice
1 tsp. ground ginger
1 tsp. freshly ground black pepper
1 C. jasmine rice
2 tsp. sesame oil
1 14oz. can of full fat, unsweetened coconut oil
1 T. sugar
1/4 C. unsweetened shredded coconut
- method -
If using a dutch oven preheat your oven to 375ºF.
In a large, deep skillet add 2 T. coconut oil over medium-low heat.
While the oil heats in the skillet, pat dry short ribs with a paper towel
Increase heat to medium-high and carefully place the short ribs in the hot, sear until browned on each side - around 2-3 minutes.
Don’t crowd the short ribs while searing. If necessary, sear in two batches and add additional coconut oil as needed.*
Once the ribs are seared, place them in the bottom of a crockpot or in your dutch oven.
- crockpot -
Pour bone broth over the short ribs, add coconut aminos, 1 tsp. of the salt, spices, and seasonings.
Set crockpot on High for finish in 4-5 hours, Low for 5-7 hours.
- dutch oven -
Same instructions as above. Cook for 1 - 1.5 hours.
- coconut rice -
An hour from your short ribs finishing, place a medium skillet over medium-low heat and add the sesame oil.
Add the rice to the skillet and continuously stir until it slightly goldens and smells toasty.
In a small-medium saucepan, add the toasted rice, canned coconut milk and 1/4 C. water. Stir well, cover with a lid and cook on low heat until finished - around 20/25 minutes).
On low broil, toast the shredded coconut for a few minutes on a cookie sheet - use this to garnish your rice after plating.
- baker’s notes -
Use tongs and an oven mitt with the hand you use to place and flip the meat and use your left hand to hold a lid to protect your arms from popping oil.Serve with steamed broccoli, garlic green beans, or (our favorite) sautéed bokchoy.
recipe by : sara kathryn arise bakehouse