Ingredients
2 Tbs. Chinese 5 Spice
4 lb. bone-in beef short ribs
2-3 Tbs. olive oil
1 large yellow onion, cut into ¼” slices
4 garlic cloves, thinly sliced
1/3 cup plum wine
1/3 cup soy sauce
1/3 cup rice vinegar
¼ cup sesame oil
1 Tbs. chili garlic paste
2 Tbs. grated fresh ginger
Zest of 1 orange, plus juice of 1 orange
¼ cup sugar dissolved in ¾ cup boiling water
Steamed rice for serving

Instructions
Season short ribs with five spice; shake off excess. In large, heavy pan over medium-high heat, warm 1 Tbs. of olive oil. Working in batches, brown ribs on all sides, 10-12 minutes total, adding more oil if needed. Transfer to slow cooker.

Add more oil to pan if needed. Cook onion and garlic on medium heat, stirring occasionally. Stir in wine; cook on medium-high heat 2-3 minutes. Add to slow cooker along with soy sauce, vinegar, sesame oil, chili paste, ginger, zest, juice and sugar mixture. Cover and cook on high six hours. Spoon fat off sauce. Serve ribs with steamed rice.