Sake and Orange Braised Short Ribs with Egg Noodles

Servings: 6

Prep Time: 15 Minutes

Cooking Time: 5-1/2 hours (Slow Cooker)



  • 5 beef short ribs  (have butcher cut them into 3” pieces)
  • Salt and freshly ground black pepper
  • 1 tablespoon Chinese five-spice powder
  • 2 tablespoons vegetable oil
  • 1 (750 milliliters) bottle sake
  • 1-1/2 cups mirin (found in the Asian section of the supermarket)
  • 3-1/4 cups orange juice
  • 1 cup sugar
  • 1 bunch scallions, chopped
  • 2 inch piece ginger, peeled and sliced
  • 3 large garlic cloves, sliced
  • 1 cup soy sauce
  • Chinese egg noodles (found at Asian Markets or in specialty supermarkets)


  1. Rub the short ribs with salt, pepper, and the Chinese five-spice. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs for 6 minutes on each side, or until well browned. Remove and set aside. Carefully add the sake and mirin, scraping up any brown bits on the bottom of the pan.
  2. Transfer meat, sake, mirin, orange juice, sugar, scallions, ginger, garlic and soy sauce to a slow cooker.  Cook on high for 5 hours.
  3. Serve ribs over noodles and ladle sauce over top.


© 2011 – 2012, Nicole. All rights reserved.

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