Sprinkle short ribs with salt and pepper and dust with flour. In a large Dutch oven, brown short ribs on both sides in hot oil.
Lower heat to medium. Cook onions until softened, about four to five minutes. Add garlic and cook for 30 seconds, stirring constantly.
Add in the soy sauce, beef broth, sriracha and Chinese five-spice seasoning blend. Put the short ribs back in the Dutch oven, bring to a boil and finish braising in the oven.
After braising, you can thicken the sauce with a little cornstarch. This step is optional. Serve over rice and enjoy!
When you need simple but impressive meal, try these braised sriracha short ribs. They're fall-off-the-bone tender and succulent.