Short ribs are braised in a sweet, spicy and tangy beef broth and seasoned with Chinese five spice and cinnamon. These delicious flavors are further enhanced with garlic, scallions, ginger and chilies – classic to both Chinese and Vietnamese cuisines.
In a large pot over medium-low heat, place sugar and 2 tbsp KA–ME Rice Vinegar and melt to a deep golden color, about 5 minutes. Add beef stock and KA–ME Fish Sauce, and remaining vinegar, and stir until caramelized.
Add the short ribs, chilies, garlic, scallions, ginger, five-spice powder and cinnamon. Reduce heat to low, cover pot and simmer, stirring occasionally, until short ribs are fork tender, about 4 hours.
You can serve over KA–ME Hokkien Stir-Fry Noodles for a balanced meal.