Up until a couple years back, I was a staunch red meat avoider. Not because I was a vegetarian or had moral qualms over its consumption, but rather as a matter of taste. Steak, burgers, meatballs, and the whole lot of much-beloved American classics held no sway over my palate, until one simple but revelatory bite changed it all. No, it wasn't a dry-aged steak or juicy Shake Shack burger that changed my mind — though I'm now irretrievably enamored with both — but rather, a bite of tender, succulent, braised short ribs.
Little by little I came to crave these tender, boldly flavored bites, soon embracing carpaccio, tartare, roasted bone marrow, and even grilled beef tongue. But it's still tender, falling-off-the-bone short ribs that get me every time. So when I came across this beer and hoisin braised stunner of a recipe, I knew I'd have to simmer up a batch posthaste, as it would inevitably enter my meal rotation. Thankfully, I was right on this account and then some. Slightly sweet, tangy, and full of deeply meaty flavor, they're so lovely that I'd wager they'd have made a red meat convert of me far earlier had I only tried them years back.
Keep reading for the succulent and supereasy recipe.
- Main Dishes, Beef
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 1/4-inch rounds
12 ounces ale, such as Bass
3 tablespoons rice wine vinegar
1 cup hoisin sauce
- 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 2-1/2 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.