braised asian short ribs

My first Dave Lieberman recipe. It looked promising, so I’m going with it.

My love affair with short ribs began a few years back.  I was out for Valentine’s Day with suitNtie, at a lovely local restaurant. They offered a bbq short rib appetizer served over crispy noodles. I was intrigued and decided to try it (having never had short ribs before).  It was a food epiphany. I fell in love. Appropriate, no?

I’ve been working for the past few years to find the best short rib recipe to do at home.  We’ll see how this one works out! This has been adapted for the crockpot. Someday, I will own a dutch oven.

3 pounds beef short ribs, about 10 ribs
Salt and freshly ground pepper
3 tablespoons vegetable oil
10 to 12 garlic cloves smashed
1-inch piece ginger, peeled and sliced into 1/4-inch slices
12 ounces good ale (recommended: Bass)
3 tablespoons rice wine vinegar
1 cup hoisin sauce

Season the ribs generously with salt and pepper. Heat the vegetable oil in a crockpot over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.

Lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.

Pour the hoisin sauce over the ribs, move the pot to the oven, and cook for 30 minutes more.

Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you’re left with just the good stuff for sauce.