Cantonese Short Ribs

Ingredients

• 0.5 teaspoon five-spice powder chinese
• 1 cup red wine low-sodium
• 6 pounds english-cut beef short ribs cut into 2- or 3-inch pieces
• 1 cup flour all-purpose
• 1 piece ginger fresh peeled chopped
• 2 cloves garlic minced
• 0.5 cup hoisin sauce 
• 1 large onion sliced
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 2 tablespoons soya sauce 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• wooden spoon
• slow cooker
• tongs

Directions

1. In a large bowl, combine flour, salt and pepper. Toss ribs in seasoned flour, shaking off excess.
2. Warm oil in a large skillet over medium-high heat. Working in batches, cook ribs, turning with tongs, until browned on all sides, about 10 minutes.
3. Transfer ribs to slow cooker.
4. Pour off all but 1 Tbsp. fat from skillet.
5. Add onion, ginger and garlic to skillet. Cook, stirring often, until slightly softened, 2 to 3 minutes.
6. Pour in broth, increase heat to high and bring to a boil, stirring with a wooden spoon to pick up any browned bits on bottom of skillet. Stir in hoisin sauce, soy sauce and five-spice powder until well combined.
7. Pour contents of skillet over ribs in slow cooker.
8. Cover and cook until beef is very tender, with slow cooker on low for 6 to 8 hours or on high for 3 to 4 hours.
9. Remove ribs to a platter. Skim as much fat as possible from cooking liquid in slow cooker; discard fat. Spoon remaining liquid over ribs and serve hot.