Up until a couple years back, I was a staunch red meat avoider.
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.