Braised Hoisin Beer Short Ribs
I’ve been meaning to make these for a while now, I keep coming across the recipe on various blogs. I don’t know how he got 10 ribs to come out to 3 pounds when I bought 6 ribs that came out to just over 5 pounds but the recipe scales well and the end product did not disappoint.
Braised Hoisin Beer Short Ribs via Dave Lieberman
5 lbs beef short ribs
salt and freshly ground pepper
vegetable oil
12 garlic cloves, mashed
1 inch piece ginger, sliced into 1/4 inch slices
18 ounces good ale (feel free to drink the excess while you cook)
5 tablespoons rice wine vinegar
1½ cup hoisin sauce
Season ribs with salt and pepper. In a large dutch oven on high heat, sear the ribs on all sides in a drizzle of olive oil. Remove the ribs and pour out all but two tablespoons of the drippings.
Cook the garlic and ginger in the pan over medium heat until soft, about 3 minutes. Return the ribs to the pan and add the beer and rice wine vinegar. Cover and simmer for 2½ hours.
Preheat the oven to 325°F. Pour the hoisin sauce over the ribs and move the pot to the oven. Cook with the lid off for 30 minutes. Remove the ribs and cover to keep warm. Skim the fat off the liquid and bring a cup of the sauce to a boil and let it thicken. Pour over ribs and serve.
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