Five-Spice Short Ribs

4 pounds short ribs trimmed of excess fat, bones cut 1 1/2 inches long
1 ½ cups dry red wine
½ cup Worcestershire sauce
1 cup chicken stock
⅓ cup soy sauce
4 strips dried tangerine peel (sold in Asian markets), or 1 tablespoon coarsely grated orange zest
2 tablespoons coarse brown sugar crystals
1 teaspoon Thai or Chinese chili paste
1 tablespoon Chinese five-spice powder
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
Salt and freshly ground black pepper
1 tablespoon unsalted butter, softened

Nutritional Information
- Nutritional analysis per serving (4 servings)
  1931 calories; 168 grams fat; 73 grams saturated fat; 0 grams trans fat; 75 grams monounsaturated fat; 6 grams polyunsaturated fat; 21 grams carbohydrates; 0 grams dietary fiber; 12 grams sugars; 69 grams protein; 354 milligrams cholesterol; 1872 milligrams sodium

4 to 6 servings

Preheat oven to 450 degrees. Cut ribs in individual sections, each with one piece of bone.
Combine wine, Worcestershire sauce, stock, soy sauce, tangerine peel, sugar, chili paste, five-spice powder, ginger and garlic in a heavy 4- to 5-quart ovenproof saucepan or casserole. Bring to simmer, add ribs and cook 2 to 3 minutes. Cover and place in oven. Cook 1 1/2 to 2 hours, until meat is fork-tender. Remove ribs to a platter, trying to keep a bone in each piece, and cover with foil to keep warm.
Strain cooking liquid, and degrease. Return to saucepan, and boil down until reduced by half, to about 1 1/2 cups. Season to taste with salt and pepper. Over very low heat, whisk in butter bit by bit. Pour sauce over ribs, and serve.

2 hours 45 minutes