Braised Hoisin Beer Short Ribs
3 pounds beef short ribs, about 10 ribs
Salt and freshly ground pepper
3 Tablespoons vegetable oil
10-12 garlic cloves smashed
1-inch piece ginger, peeled and sliced into 1/4-inch slices
12 ounces good ale (we recommend Guinness)
3 Tablespoons rice wine vinegar
1 cup hoisin sauce
Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lit (Dutch oven) over high heat. Sear, and 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.
Return the pot to the stove, lower the hear to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
Preheat oven to 300 degrees F.
Pour hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered for 30 minutes.
Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with mashed potatoes and vegetables.
Sunday, March 4, 2007
Ribs to die for...really, they're that good!
Every once in a while Mike and I like to treat ourselves to a nice homemade meal. We both enjoy cooking, most of the time, and some days we just need to out-do ourselves. Today was one of those days. A while ago we came across a recipe (actually saw Dave Lieberman on Food Network make this and drooled the ENTIRE time he made it - we drooled, not him!) and we had to try it. I used to think that teriaki steak was my absolutely favorite steak but not anymore. No-siree. This short ribs recipe wins hands down. In fact, if I could have these ribs for every one of my birthday dinners, I would...they are THAT good. If you or someone you know loves meat then by all means make this recipe and watch the socks fall off of that special someone.