Braised Hoisin-Beer Beef Short Ribs
Ingredients3 h 20 m servings 981
- Place ribs on a work surface and season generously with salt and pepper.
- 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® ale or Yuengling® 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!
Per Serving: 981 calories; 74.9 33.9 35.1 142 1143 Full nutrition
ReviewsRead all reviews 3
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 ...
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 th...