HOISIN BRAISED SHORT RIBS

HOISIN BRAISED SHORT RIBS

INGREDIENTS

3 pounds beef short ribs

Kosher salt and freshly ground black pepper

3 tablespoons neutral oil, such as canola or grapeseed

10 to 12 garlic cloves, peeled and smashed

1-inch piece ginger, peeled, and sliced into ¼-inch rounds

12 ounces ale, such as Bass

3 tablespoons rice wine vinegar

1 cup hoisin sauce

DIRECTIONS

Generously season the short ribs with salt and pepper.  Heat the oil in a large Dutch oven over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs to a plate and pour off all but a couple tablespoons of the rendered fat.  Return the Dutch oven to the stove, lower the heat to medium, and sauté the garlic and ginger for about 3 minutes, until golden. Add the ribs back to the pot. Add the beer and vinegar. Stir and then cover and simmer for 2-½ hours.  When there’s half an hour left of cook time, preheat the oven to 300°F.  Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.  Remove ribs to a platter. Strain the sauce into a large measuring cup or fat separator. Discard solids and skim off any fat from the top. Drizzle the sauce over the ribs and serve with mashed potatoes or bok choy.  Serves 4-6.