Braised Hoisin Beer Short Ribs
kathy Hodge
ingredients
- 3 lbs. beef short ribs, about 10 ribs
- salt & freshly ground pepper
- 3 Tbsp. vegetable oil
- 10 - 12 garlic cloves, smashed
- 1 inch piece ginger, peeled and sliced
- 12 oz. good ale
- 3 Tbsp. rice wine vinegar
- 1 cup Hoisin sauce
directions
- 1
season the ribs generously with salt and pepper. heat the vegetable oil in large heavy pot (Dutch oven) over high heat.
- 2
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.
- 3
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 beeer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
- 4
Preheat the oven to 300 degreees.
- 5
Pour the hoisin sauce over the ribs, move the pot to the oven and cook uncovered for 30 minutes.
- 6
remove the ribs and ginger from the sauce. strain the fat from the top of the pot so that you’re left with just the good stuff.
Source: kathy
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