Braised Hoisin Beer Beef Short Ribs Recipes

SHORT RIBS BRAISED IN BEER AND BUCKWHEAT HONEY

Steps:

• Preheat the oven to 350 degrees. Put the oil in a roasting pan set over medium-high heat. Season the ribs generously with salt and pepper and brown them on all sides, about 1 minute per side. Remove from the pan and decrease the heat to medium-low. Add the onion and garlic and cook, stirring, until lightly browned, about 5 minutes. Stir in the mustard, honey, ale and bay leaf. Return the meat to the pan and coat with the sauce.
• Bring the sauce to a simmer; cover the pan tightly with a lid or foil. Place in the oven and cook until the meat is very tender, 2 to 2 1/2 hours. Remove the ribs, and skim as much fat as possible from the sauce. Serve the meat warm with some sauce.

BEER-BRAISED SHORT RIB DINNER

Steps:

• Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray. Rub ribs on all sides with applewood rub. Place ribs in pan.
• In medium bowl, stir together tomato paste and beer with whisk until smooth. Finely chop 1 of the carrots. Stir chopped carrot, leek, garlic, salt and pepper into tomato mixture. Pour over ribs, turning to coat. Cover pan tightly with heavy-duty foil. Refrigerate at least 6 hours or up to 24 hours to marinate, turning ribs occasionally.
• Heat oven to 400°F. Cut remaining 5 carrots into 2-inch pieces. Remove pan from refrigerator. Place carrot pieces in pan with ribs, turning in marinade to coat. Arrange ribs, fat side up, in marinade. Bake uncovered 1 hour.
• Reduce oven temperature to 350°F. Turn ribs on side; add potatoes to pan, turning in marinade to coat. Bake 45 to 60 minutes longer, occasionally turning ribs, until ribs and potatoes are tender. (If too much beer mixture evaporates, add a little water to pan.)

BRAISED HOISIN BEER SHORT RIBS

Steps:

• 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.
• Serve with Creamy Mashed Yukons and Sesame Snow Peas.

BRAISED SHORT RIBS WITH BEER AND HOISIN

Steps:

• Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pan over high heat (do this step in the dutch oven if you're not using a slow-cooker). Brown the ribs well on all sides, in batches if necessary. Remove the ribs and pour off all but a tablespoon of the rendered fat.
• Return the pot to the stove, lower the heat to medium-low and saute the garlic and ginger for about 3 minutes. Be careful it doesn't burn. Add one of the beers and the vinegar and scrape the bottom of the pan to deglaze any brown bits.
• Add the ribs to the slow-cooker (or back to the liquid in the dutch oven). Pour the beer and vinegar over the ribs. The ribs should be about 3/4 of the way submerged in the liquid. If they're too exposed, add some more beer (or use beef stock or water).
• Cook on the high setting in the slow-cooker or gently simmer in the covered dutch oven for 2 1/2 hours.
• Pour the hoisin sauce over the ribs, stir and cook, uncovered, for 30 more minutes.
• Remove ginger from sauce. If you're serving right away, strain fat from the top of the pot (or use a gravy separator). If you're refrigerating overnight, skim the fat off when it's cold. If you want the sauce to be thicker, make a corn starch slurry (2 teaspoons corn starch stirred into 1 tablespoon cold water). Stir the slurry into the simmering sauce a little at a time until you like the thickness.
• Serve with rice, mashed or boiled potatoes, and Asian Cabbage Salad.

BRAISED HOISIN-BEER BEEF SHORT RIBS

Steps:

• Place ribs on a work surface and season generously with salt and pepper.
• 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.
• Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven.
• Bake ribs uncovered in the preheated oven for 30 minutes.
• 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.

BRAISED HOISIN-BEER BEEF SHORT RIBS

Steps:

• Place ribs on a work surface and season generously with salt and pepper.
• 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.
• Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven.
• Bake ribs uncovered in the preheated oven for 30 minutes.
• 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.