Braised Hoisin Beer Short Ribs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 pounds beef short ribs, about 10 ribs
Salt and freshly ground pepper
3 T vegetable oil
10 to 12 garlic cloves smashed
1-inch piece ginger, peeled and sliced into 1/4-inch slices
12 ounces good ale (recommended: Bass)
3 T rice wine vinegar
1 c hoisin sauce
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Directions: |
Directions:Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat. Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs
back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours. Preheat the oven to 300 degrees F. Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: I actually prefer to cook the meat the day before, and then put it in the refrigerator until the next day. The meat sets up nice. Then just put in into a baking dish with the hoisin sauce and heat back up so the sauce makes a glaze. Once they are chilled down, you can also pull out the bones and trim any excess fat, so the day you serve it’s pretty much all meat. I started with about 4.5 pounds of beef, and they cook down quite a bit before you are done.
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