Braised Hoisin-Beer Beef Short Ribs recipe

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Ingredients

3 pounds beef short ribs
salt and freshly ground black pepper to taste
3 tablespoons vegetable oil
10 cloves garlic, smashed, or more to taste
1 (1 inch) piece ginger - peeled, cut into 1/4-inch slices, and smashed
1 (12 fluid ounce) can or bottle beer
3 tablespoons rice wine vinegar
1 cup hoisin sauce

Nutrition Info

981.1 calories
carbohydrate: 33.9 g
cholesterol: 141.7 mg
fat: 74.9 g
fiber: 2 g
protein: 35.1 g
saturatedFat: 28.4 g
servingSize: -
sodium: 1143.1 mg
sugar: 17.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 pounds ribs

Recipe Note

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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