I’ve never cooked beef short ribs before. I’m not sure if I’ve even eaten them before but I think I may have. Certainly I’ve seen much talk about them being a great value cut that benefits from long slow cooking such as a braise.
My beef short ribs came from The Ginger Pig, and I asked them to cut them in half, through the bone for me so that when I cut between the bones, I was left with smaller, more manageable pieces.
Trying to narrow down recipes, I found many appealing ones on the web including Barbecued Beef Ribs & Molasses Bourbon Sauce, Coffee-Marinated Bison Short Ribs (which I figured would translate well to beef ribs), Cherry Balsamic Short Ribs, Stout-Braised Short Ribs and Red Wine-Braised Short Ribs. I even contemplated adjusting this recipe for Dr Pepper Pork Ribs, but figured best to use a recipe intended for my cut of meat, at least the first time.
The recipe that called to me most strongly was this Braised Hoisin Beer Short Ribs by Dave Lieberman, posted on the Food Network.
Although the total cooking time is nearly 4 hours, the prep is fairly quick and easy and the ingredients list is short and simple. The original recipe calls for rice wine vinegar but as it’s only a small amount, I substituted cider vinegar which I already had in stock.
The recipe worked well, and we enjoyed it. The meat was tender and falling off the bone and the sauce was nicely balanced,. Although the beer didn’t really come through, it probably did its job of tempering the hoisin. But I’m not yet sold on beef short ribs. I think many of the recipes I’ve found could be made with ox cheeks, which I adore and are the same price per kilo or cheaper.
Braised Hoisin & Beer Beef Short Ribs
- 1.5 kg beef short ribs , cut into approximately 10 pieces
- 2-3 tbsp vegetable oil
- 10-12 cloves garlic , peeled and smashed
- 1 inch fresh ginger , peeled and finely chopped
- 340 ml mild beer
- 3 tbsp cider vinegar
- 240 ml hoisin sauce
- salt and pepper
Season the ribs generously with salt and pepper.
Heat the oil in a large heavy casserole dish with a lid. Brown the ribs on all sides, in batches if necessary. Remove the ribs. If you have more than a couple of tablespoons of oil and rendered fat, pour away any excess before continuing.
Lower the heat to medium and fry the garlic and ginger for 2-3 minutes.
Return the ribs to the dish. Pour the beer and vinegar over them.
Once the liquid has reached a simmer, cover and reduce the heat to a simmer and cook for 2.5 hours.
Preheat the oven to 150 degrees C.
Pour the hoisin sauce over the ribs, transfer the dish to the oven and cook, uncovered, for 30 minutes.
Remove the ribs from the sauce. Strain excess fat from the sauce, if necessary, and serve the sauce over the ribs.
Serve with mashed potatoes and green vegetables.