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Cut the beef into 1 inch rib pieces. Season with salt and five-spice powder. Heat the oil in a 6 quart heavy ovenproof kettle over med-high heat; do not allow to smoke. Brown the beef in batches in an uncrowded single layer in the kettle. Remove to heated platter. Drain the pan drippings, reserving 2 T in the kettle. Add the garlic, onions, carrots, salt and pepper. Saute over med heat until light brown. Add chicken stock, orange juice and vinegar. Bring to a boil, stirring constantly. return the beef to the kettle, squeezing tightly into a single layer. Braise, covered at 350 degrees for 2 hours or until tender. Remove the ribs to a platter using a tong and keep warm. Brush with Ginger Soy Glaze. Pour the cooking liquid through a fine sieve set over a medium saucepan. Discard the solids and skim. Boil if needed for the desired consistency until slightly thickened. Serve over the beef.
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VARIATION- Braised Beef Short Ribs, prepare the ribs as above except dredge the beef pieces in a mixture of flour, salt and pepper instead of the five-spice powder; brown in 1/4 c bacon drippings instead of the vegetable oil; substitute 3 c beef broth for the chicken stock, 1 c orange juice and rice wine vinegar; substitute 1/2 t crumbled dried rosemary for the salt and pepper; and omit brushing with the Ginger Soy Sauce.
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