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Beef Short Ribs

w/ Multi-Color Fried Rice

Chinese 5 spice & yellow curry, seared beef short ribs, braised in Chinese wine, Japanese shoyu & plum juice, served with a ginger, garlic fried rice with rainbow carrots, red cabbage, shallots, red bell peppers, pineapple & Calabrian chilis.

beef shortribs fried rice 2.jpg
 beef short ribs fried rice.jpg


Braised Short Ribs

Dutch oven with heavy lid

2 pounds English cut beef short ribs (about 6 ounces each) fat cap and membrane/silver skin removed

Salt & pepper

1 tablespoon Chinese five spice powder

2 tablespoon yellow curry powder

Cooking oil

1 large garlic bulb, cloves separated and crushed

2 large shallots, quartered

Fresh thyme sprigs, small handful

1 bay leaf

1/3 cup Japanese white shoyu (Takuko)

1/3 cup Shaoxing wine, unsalted (Pagoda)

1 cup beef broth 

1 cup plum juice (not prune/Pamona)

Multi-Color Fried Rice

Rice cooker (or stove top)

2 cups long grain rice

2 cups water

Peanut oil or other high smoke point oil

3/4 cup shredded purple cabbage tossed with 2 teaspoons of rice vinegar

¾ cup julienned multi-color carrots

½ cup half-mooned, thinly sliced shallots

½ cup julienned red bell pepper

1 to 2 whole Calabrian chili peppers (jarred in oil or fresh)

2 teaspoons minced garlic

1 1/2 teaspoons finely grated fresh ginger

Fried Rice Sauce

¼ cup Japanese Dark Sweet Soy Sauce 

1/2 teaspoon sesame oil

1/2 teaspoon liquid smoke

1/2 to 3/4 cup small cubed pineapple 

Green onions

Spicy sprouts (clover, radish)

1 lime

Black sesame seeds-optional

Thai Basil-garnish



Preheat oven to 300F and set rack so the Dutch oven will be centered. 

Whisk the five spice and curry together in a bowl. Season the short ribs with salt & pepper and then press each side into the five spice/curry rub. Heat a cast iron over med-high temperature, add 2-3 tablespoons of cooking oil and sear each side of the short ribs. Arrange the short ribs into the Dutch oven and add all of the remaining ingredients. Bring to a boil for 2 minutes, cover and place in the oven for 2 hours. Meat should be very tender and pull apart easily. Remove from the oven, remove lid and let rest until ready to use. 

Cook the rice while short ribs are braising.

Multi-Color Fried Rice

If using a rice cooker rinse and drain the rice 3-4 times with tap water to remove some of the starches. After rinsing add the 2 cups of water and press the "regular" setting on your rice cooker. Once cooked pour out onto a baking sheet lined with parchment paper, spread out and let cool. Stove top method: Add the rice and water to a pot and set soak 1 hour. Bring water to a boil and reduce to low. Cover and cook until water is absorbed. Fluff with a fork, cover and let steam 10 minutes.

Add 2 tablespoons of oil to the wok and turn heat onto high. As soon as you see first wisp of smoke, add all of the vegetables and the Calabrian chilis. Toss the vegetables with some salt & pepper and cook until they start to soften some. Push the vegetables up to the side and add a little more oil to the center of wok. Add the garlic and ginger and cook, stirring continuously for about 30-45 seconds. Don't burn the garlic. Stir all of the vegetables into the center and mix everything well. Add the rice and start tossing until everything is mixed well and hot. Drizzle over desired amount of fried rice sauce and toss well. Remove from heat and toss with shredded beef short ribs and cubed pineapple. 


Serve with green onions, spicy sprouts and lime wedges. If serving short ribs whole brush them with some of the sweet soy sauce and sprinkle with black sesame seeds before serving 


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