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.
1
Lower heat to medium. Cook onions until softened, about four to five minutes. Add garlic and cook for 30 seconds, stirring constantly.
2
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.
3
After braising, you can thicken the sauce with a little cornstarch. This step is optional. Serve over rice and enjoy!
4
When you need simple but impressive meal, try these braised sriracha short ribs. They're fall-off-the-bone tender and succulent.