Braised Hoisin Beer Short Ribs

I've taken to reading a lot of other food blogs. There are some really great ones out there that inspire me all the time. One that I came across this past summer is The Bitten Word. It's written by two guys that live in DC. I love their writing, photography and willingness to be creative in the kitchen.

I was stalking their blog one afternoon when I came across this recipe for braised ribs. I've been fondly remembering the braised short ribs that I had at Ulah Bistro for my birthday. I took this recipe as a sign that I had to try to make them...see if I could make them as fall-apart-yummy as the restaurant and the guys at The Bitten Word did.

I made my way to the store, got all the ingredients and then waited until this weekend, and an extra day off from work, to make this recipe. Though not difficult by any means, this recipe is a bit time consuming...but it's all just simmer time...not active cooking. It was perfect for the day I had planned.

Seriously, the whole house filled with the delicious smells of these ribs cooking. The end result is fall-apart-no-knife-needed meat. The sauce is sweet and yet you get a nice tang from the beer and ginger. The garlic melts into the sauce and adds such a beautiful layer of flavor. I served with garlic mashed potatoes and a salad (something green!). SO, SO GOOD!!! Go, get what you need to make these this weekend...what are you waiting for!

Seriously, I don't know why a knife is shown!

Photo Credit: The Food Network

Braised Hoisin Beer Short Ribs

Found on The Bitten Word who got it from Dave Lieberman via Food Network
4 to 6 servings
Prep: 25 min
Cook: 3 hr 20 min
Total: 3 hr 45 min

3 pounds beef short ribs, about 10 ribs
Salt and freshly ground pepper
3 tablespoons vegetable oil
10 to 12 garlic cloves smashed
1-inch piece ginger, peeled and sliced into 1/4-inch slices
12 ounces good ale (recommended: Bass)
3 tablespoons rice wine vinegar
1 cup hoisin sauce

Directions:
Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. 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 heat 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 the oven to 300 degrees F.

Pour the 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.

Enjoy With Love,
Christina