The absolute best beef short ribs I've ever had. We used boneless, just because that was available and inexpensive, but bone-in would work too, and possibly be even better. Sounds like an odd combination - it is not. It just works. And most of the time required is totally inactive, so it is easy to make. Enjoy!

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Recipe Summary

prep:
10 mins
cook:
3 hrs 10 mins
total:
3 hrs 20 mins
Servings:
4
Yield:
3 pounds ribs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ribs on a work surface and season generously with salt and pepper.

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  • Heat oil in a Dutch oven over high heat. Brown ribs in the hot oil on all sides, in batches if necessary, 5 to 7 minutes. Transfer ribs to a plate; pour off and discard all but a couple tablespoons of the rendered fat. Return Dutch oven to medium heat; cook garlic and ginger about 3 minutes. Return ribs to the Dutch oven; add beer and rice wine vinegar. Stir, cover, and reduced heat to low; simmer 2 1/2 hours.

  • Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven.

  • Bake ribs uncovered in the preheated oven for 30 minutes.

  • Transfer ribs to a serving plate; remove and discard ginger from the sauce. Strain and discard fat from the surface of the sauce before serving with the ribs.

Cook's Notes:

Make sure to use a beer that you wouldn't mind drinking and is hearty enough to stand up to the hoisin sauce. I recommend Bass(R) ale or Yuengling(R) lager.

Hoisin can easily be found in most grocery stores, in the Asian aisle. It is essentially Chinese BBQ sauce, but I wouldn't recommend substituting American BBQ sauce.

If you have gravy left over, keep it. The easiest way to remove the fat is after refrigeration (and there is quite a bit of it), and the sauce is incredible on its own over any pasta, grain, rice, mashed potato, rutabaga, turnip, etc. Do not waste this sauce!

Nutrition Facts

981 calories; protein 35.1g 70% DV; carbohydrates 33.9g 11% DV; fat 74.9g 115% DV; cholesterol 141.7mg 47% DV; sodium 1143.1mg 46% DV. Full Nutrition
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Reviews (3)

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Most helpful positive review

Rating: 4 stars
11/19/2018
Very simple recipe but I have to agree with the other review it needs something else to pack a punch. The ribs were tender and best when dipped in the sauce. If I made again I would try adding more ginger and adding corn starch to make more of a glaze after all the cooking is completed. Read More
(1)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/26/2018
No changes other than my ribs were bone-in. It was a great recipe. It could have used a little more zing if that's your thing but the flavor overall is great. I forgot to take a picture but the presentation was excellent as well! Read More
(1)
Rating: 4 stars
11/18/2018
Very simple recipe but I have to agree with the other review it needs something else to pack a punch. The ribs were tender and best when dipped in the sauce. If I made again I would try adding more ginger and adding corn starch to make more of a glaze after all the cooking is completed. Read More
(1)
Rating: 4 stars
10/28/2019
This was a very good Sunday night dinner. My 7 yo ate it when I wiped off the sauce. I used Blue Moon beer added more ginger and garlic plus corn starch at the end. The cook time was just right. The meat fell apart perfectly. To make this a 5 star dish some spice needs to be added. Next time I might try adding star anise or Chinese 5 spice (which has star anise & cinnamon in it). I think that will make this entrée fantastic. Read More
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