Braised Recipe ⋆ Braised Hoisin-Beer Beef Short Ribs

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!

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

Cooking 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.

Nutrition Facts

• calories981.1
• carbohydrateContent33.9 g
• cholesterolContent141.7 mg
• fatContent74.9 g
• fiberContent2 g
• proteinContent35.1 g
• saturatedFatContent28.4 g
• sodiumContent1143.1 mg
• sugarContent17.4 g