Beef Short Ribs with Hoisin Sauce

May 28, 2006

Summertime commands meat, and so I have been thinking of it a lot.  Without a barbeque, it's a bit difficult to cook a messy set of ribs to be enjoyed outdoors, so I turned to the technique of braising instead.

I used a Food Network recipe quite loosely to create my ribs, and learned that there's a lot of flexibility in flavour you can take with store-bought sauce.  The hardest thing about this recipe is exercising patience as it takes time.  And it's a bit of a bitch to clean up after, but it's worth it.

You'll need:

  • 3 pounds beef short ribs
  • Salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 10 garlic cloves smashed or pressed
  • 1-inch piece ginger, peeled and sliced into 1/4-inch slices
  • 2 bottles ale (I used Big Rock Traditional, brewed in Calgary)
  • 2 tablespoons rice vinegar
  • 1 small bottle hoisin sauce
  • 1/4 cup ketchup
  • thyme & rosemary to taste

Prep garlic and ginger, and set aside.   Salt and pepper ribs generously and sear all sides in oil.  Place ribs into a deep stock pot or dutch oven, and add garlic and ginger after they've been sauteed in the same oil you seared your meat in.  Add ale, rice vinegar and herbs to ribs.  Cover and cook over very low heat for 2 1/2 hours.

Combine hoisin sauce with ketchup.  Transfer meat to a roasting pan (I used an aluminum one for ease of cleanup) and cover evenly with sauce.  Bake at 300F for 30-45 minutes and serve.

Short Ribs


One Response to “Beef Short Ribs with Hoisin Sauce”

  1. Pretty good post. I just stumbled upon your blog and wanted to say that I have really enjoyed reading your blog posts. Any way I’ ll be subscribing to your feed and I hope you post again soon.

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