Braised Chinese-Style Short Ribs With Soy, Orange, and 5-Spice Powder Recipe

Ingredients (18)

• 5 pounds (2.25kg) beef short ribs (see note)
• Kosher salt and freshly ground black pepper
• 2 tablespoons (30ml) neutral oil, such as vegetable or canola
• 1 large yellow onion, chopped (about 1 1/2 cups)
• 3 tablespoons peeled and grated fresh ginger (from about one 3-inch knob)
• 6 large cloves garlic, roughly chopped
• 1 tablespoon (12g) Chinese five-spice powder
• Zest of 2 oranges, one in wide strips, one finely grated, divided
• 1/2 cup (120ml) fresh juice from about 2 medium oranges, divided
• 1/2 cup (120ml) Shaoxing rice wine (or dry sherry)
• 1 cup (240ml) low-sodium soy sauce
• 1/4 cup (60ml) unseasoned rice wine vinegar
• 1/2 cup (120ml) honey
• 2 tablespoons (30ml) sambal chili paste or Chinese chili-garlic sauce
• 1/4 cup (60ml) hoisin sauce
• 3 1/2 cups (830ml) homemade or store-bought low-sodium chicken stock or water, plus more as needed
• 1 1/2 tablespoons (18g) cornstarch mixed with 1 1/2 tablespoons (20ml) cold water
• 3 scallions, white and light green parts only, thinly sliced, for garnish