Hoisin Short Ribs - Asian-inspired Short Ribs Recipe

<< A couple of years ago, I made my own version of Hoisin Short Ribs after watching 'Good Deal with Dave Lieberman' on Food Network. This beef recipe (originally called 'Braised Hoisin Beer Short Ribs') will please your guests - make ahead or the same day with great results. Note that the ribs should simmer for about 2 1/2 hours so if cooking the same day, leave enough time. I prefer to use chicken stock in this recipe because I'm not crazy about the taste of beer.

Ingredients:

3 lbs. beef short ribs, about 10 ribs
Salt and freshly ground pepper
3 tbsp. vegetable oil
10-12 garlic cloves, smashed
1" piece of ginger, peeled and sliced into 1/4" slices
12 oz. good ale or beer (or use chicken stock, or a bit of both)
3 tbsp. rice wine vinegar
1 cup hoisin sauce (add only at the end)

Season the ribs generously with salt and pepper. Heat the vegetable oil to high in a large skillet or Dutch oven with a lid. Brown the ribs on all sides, a few at a time. Remove the ribs and pour off some, not all of the 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 - do not add hoisin sauce until later on.

After the ribs have simmered for 2 1/2 hours, heat the oven to 300 degrees F.

Pour the hoisin sauce over the ribs and cook in the oven, uncovered, for 30 minutes.

Remove ribs, ginger and strain off fat from top of the pot. Serve ribs with sauce and enjoy.

Source: www.foodnetwork.com

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