Stay at home Thursday

Five-spice powder is a blend of ground spices used extensively in Chinese cooking. It consists of cloves, cinnamon, fennel seed, star anise, and Szechwan peppercorns. The only place I have been able to find in in the Asian Market. My belief is that this is the key to all of the flavor in these Short Ribs. It has been years since I have made short ribs. They were so tender the meat just feel apart no knife needed. I found this recipe several years ago in Sandra Lee Semi-Homemade Cooking. I let it cook in the crock pot for about seven hours.

Chinese Braised Short Ribs

1 large onion, sliced
4 pounds beef short ribs
Lemon pepper
Garlic Salt
2 tablespoons olive oil
2 cup beef broth
1 packet onion soup mix
2 cans tomatoes with green pepper
2 tablespoons five-spice powder

Add sliced onion to the bottom of a 4- to 5 quart slow cooker. Season short ribs with lemon pepper and garlic salt. Heat oil in large skillet over medium-high heat. Working in batches, brown all sides of short ribs. Place into slow cooker on top of onion.

In medium bowl, stir together remaining ingredients. Pour over the top of short ribs. Cover and cook on low- heat setting for 9 to 10 hours on high-heat setting for 3 to 4 hours.