Five-Spice Braised Short Ribs

• 8 single bone short rib portions, about 3-4 inches long (about 3 pounds 5 ounces total weight)
• 6 cups unsalted chicken stock
• 1 1/2 cups Shaoxing wine or dry sherry
• 1 1/4 cups light soy sauce
• 1/2 cup dark soy sauce
• 1/2 cup granulated sugar
• 1 bunch scallions, root ends trimmed, plus more for garnish
• 4 large garlic cloves
• 1/2 inch of ginger, peeled
• 2 strips of orange peel (about a third of 1 orange)
• 5 whole star anise
• 1 stick of cinnamon
• 2 whole cloves
• 1/2 teaspoon fennel seed
• 1/2 teaspoon mustard seed
• 1/2 teaspoon Sichuan peppercorn

Cooked jasmine rice, to serve

1. Preheat the oven to 475°F. Place the short ribs on a rack on a baking sheet and roast until the ribs have reached a dark mahogany brown, 25 to 30 minutes.
2. Meanwhile, combine chicken stock, Shaoxing wine, light soy sauce, dark soy sauce, sugar, scallions, garlic, ginger, orange peel, star anise, and cinnamon in a stock pot or Dutch oven large enough to hold the short ribs. Use a double layer of cheesecloth and butcher’s twine to make a sachet with the cloves, fennel seeds, mustard seeds, and sichuan peppercorns. Put the short ribs and the sachet into the pot. (It is important that all of the meat is just submerged at the onset.)
3. Bring the pot to a boil over medium-high heat and then reduce the heat to low to sustain a bare simmer. Skim the pot of fat and impurities throughout, always being careful not to remove any liquid. It’s okay if the meat starts to poke out of the liquid, but if more than ½ inch to an inch are exposed, it’s alright to add a little water.
4. Cook the short ribs until a paring knife pushes with little resistance through the meat, 3 to 4 hours. Turn the heat off and let the braise stand at room temperature for at least 30 minutes. Carefully remove the meat from the liquid with a slotted spoon and place on a plate. Pull the bones from the meat and then strain the liquid; skim off excess fat, if desired. Add the liquid and meat back to the pot. Serve with cooked jasmine rice and garnish with sliced scallions.
5. Cook the short ribs until a paring knife pushes with little resistance through the meat, 3 to 4 hours. Turn the heat off and let the braise stand at room temperature for at least 30 minutes. Carefully remove the meat from the liquid with a slotted spoon and place on a plate. Pull the bones from the meat and then strain the liquid; skim off excess fat, if desired. Add the liquid and meat back to the pot. Serve with cooked jasmine rice and garnish with sliced scallions.