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Braised Hoisin-Beer Beef Short Ribs

Rated as 4.5 out of 5 Stars

"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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3 h 20 m servings 981
Original recipe yields 4 servings (3 pounds ribs)


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  1. Place ribs on a work surface and season generously with salt and pepper.
  2. 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.
  3. Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven.
  4. Bake ribs uncovered in the preheated oven for 30 minutes.
  5. 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!

Nutrition Facts

Per Serving: 981 calories; 74.9 33.9 35.1 142 1143 Full nutrition

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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...

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 rig...