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Six-Spice Braised Short Ribs Recipe To learn more, read the article:
Spice Up Your Cooking

Six-Spice Braised Short Ribs

by Floyd Cardoz
One Star Two Stars Three Stars Four Stars Five Stars read reviews (3)

Time is the secret ingredient in these flavorful ribs. Be sure to leave enough time to marinate them in their spice paste for at least a day; then cook the ribs the day before serving.Serves six to eight.

From Fine Cooking 70, pp. 61
February 1, 2005

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Star Star Star Star Star by JillWalshaw, 3/18/2012This was fantastic. I've made braised short ribs before, but the flavour on these was outstanding. I didn't have an 8-quart pot, and split the ribs and broth into two separate pots, whick worked fine. I was a little concerned as I was making the rub that it would be too strong-flavoured - I had a couple of guests who are conservative in the culinary department - but the flavour was just fine. (Meat perhaps a touch salty, and I did use low-salt chicken broth - I like my food saltly, but next time I would cut back on the salt in the rub.) No matter what, the meal was amazing. As my Dad said, "This is the closest I’ve ever come to eating a fork."
Star Star Star Star Star by Carolepip, 2/2/2010I have been dreaming of short ribs for days and happily just realized that I added this recipe to my favorites when I made it for guests almost two years ago. I can still remember the flavors and cannot wait until this weekend when I will make it for guests again. Yummy comfort food deluxe.
Star Star Star Star Star by bellemarie25, 6/2/2009This is THE meal for our dinner with my in-laws at Christmas time. The beef steals the show, not just from the creamy taters, but from the grand kids too! Sure to please a crowd, but make extra.