Please don't say "not again" even though I know it's well deserved. I love to make braised dishes when the weather turns cooler and goodness knows we love to eat the stuff but this one's really different.
While most braised meats can guarantee a lot of gravy, this one doesn't but believe me what there is has an amazingly rich flavor. What I couldn't believe about this recipe from Dave Lieberman via Foodnetwork.com is that so few ingredients could yield such fantastic results. I'm not sure I've ever braised anything before that didn't have onions, carrots and/or peppers or celery, but this one does not. Instead it is a celebration of garlic and ginger and amber ale with Hoisin thrown in as a glaze during the last 30 minutes. The beef shines, the "glaze" is shinier and the flavor absolutely stellar.
It's a winner people - I kid you not.
Braised Hoisin Beer Short Ribs (from JBug’s Kitchen adapted from Dave Lieberman via foodnetwork.com)
3 pounds beef short ribs (I used extra lean boneless)
Salt and course ground black pepper
3 tablespoons vegetable oil
10 garlic cloves, peeled and coarsely chopped
1-1/2 inch piece of ginger, peeled and sliced into ¼ inch pieces
1 bottle ale (I used Jumping Cow Amber Ale)
3 tablespoons rice wine vinegar
1 cup hoisin sauce
Heat oil in Dutch oven over medium high heat until oil is hot and shimmering. Sprinkle beef short ribs with salt and pepper and brown on all sides in hot oil. Do not crowd pan. Remove ribs to a plate and discard excess fat (if any) except for 2 tablespoons. Add garlic and ginger to the pot and cook, stirring constantly for 2 or 3 minutes. Return the ribs to the pot and add beer and vinegar. Bring to a boil, reduce heat to a slow simmer, cover and cook for 2 to 2-1/2 hours until ribs are tender. Preheat oven to 300. Pour hoisin sauce over ribs and cook uncovered for 25 to 30 minutes. Do not allow liquid to completely reduce (may be necessary to add a few tablespoons of water). Serve ribs with mashed potatoes. Serves 4.
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