Five-Spice Short Ribs

• 4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long
• 1 1/2 cups dry red wine
• 1/2 cup Worcestershire sauce
• 1 cup chicken stock
• 13 cup soy sauce
• 4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest
• 2 tablespoons coarse brown sugar crystals
• 1 teaspoon Thai or Chinese chili paste
• 1 tablespoon Chinese five-spice powder
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• Salt and freshly ground black pepper
• 1 tablespoon unsalted butter, softened

1. Preheat oven to 450 degrees.
2. Cut ribs in individual sections, each with one piece of bone.
3. Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole.
4. Bring to simmer, add ribs and cook 2 to 3 minutes.
5. Cover and place in oven.
6. Cook 1 1/2 to 2 hours, until meat is fork-tender.
7. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
8. Strain cooking liquid, and degrease.
9. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups.
10. Season to taste with salt and pepper.
11. Over very low heat, whisk in butter bit by bit.
12. Pour sauce over ribs, and serve.

short ribs, red wine, worcestershire sauce, chicken stock, soy sauce, sold, brown sugar, chinese chili paste, fresh ginger, garlic, salt, unsalted butter

Taken from cooking.nytimes.com/recipes/7303 (may not work)