BRAISED SHORT RIBS WITH BEER AND HOISIN
Short ribs, cooked low and slow, with the flavors of hoisin, ginger and beer.
Provided by Emily Clifton
Categories Entree
Time 3h20m
Number Of Ingredients 11
Steps:
- Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pan over high heat (do this step in the dutch oven if you're not using a slow-cooker). Brown the ribs well on all sides, in batches if necessary. Remove the ribs and pour off all but a tablespoon of the rendered fat.
- Return the pot to the stove, lower the heat to medium-low and saute the garlic and ginger for about 3 minutes. Be careful it doesn't burn. Add one of the beers and the vinegar and scrape the bottom of the pan to deglaze any brown bits.
- Add the ribs to the slow-cooker (or back to the liquid in the dutch oven). Pour the beer and vinegar over the ribs. The ribs should be about 3/4 of the way submerged in the liquid. If they're too exposed, add some more beer (or use beef stock or water).
- Cook on the high setting in the slow-cooker or gently simmer in the covered dutch oven for 2 1/2 hours.
- Pour the hoisin sauce over the ribs, stir and cook, uncovered, for 30 more minutes.
- Remove ginger from sauce. If you're serving right away, strain fat from the top of the pot (or use a gravy separator). If you're refrigerating overnight, skim the fat off when it's cold. If you want the sauce to be thicker, make a corn starch slurry (2 teaspoons corn starch stirred into 1 tablespoon cold water). Stir the slurry into the simmering sauce a little at a time until you like the thickness.
- Serve with rice, mashed or boiled potatoes, and Asian Cabbage Salad.
BEER-BRAISED BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 45 pounds ribs
Number Of Ingredients 22
Steps:
- Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight.
- Prepare a charcoal grill.
- Season the ribs with salt and pepper. When the coals are very hot, grill the ribs for 5 to 7 minutes per side.
- Preheat the oven to 300 degrees F.
- Arrange the ribs in roasting pans. Pour the beer and vegetable stock over the ribs and spread the onions over the top.
- Cover each roasting pan with plastic wrap and heavy-duty aluminum foil. There should be no holes in the plastic wrap or the foil. Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours. Do not over-braise.
- Remove the plastic wrap and foil and let the ribs cool in their braising liquid.
- To serve, prepare a charcoal grill. Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce. Serve hot.
- Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined.
- Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat. Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes. Yield: enough for 3 racks of ribs.
BRAISED BEEF SHORT RIBS
Our savory Braised Beef Short Ribs have an incredible flavor from the long, slow oven braise in a veggie, wine and fresh herb bath. The short ribs are unbelievably tender and the braising liquid is finished off to become a rich, delicious sauce to serve over creamy mashed potatoes.
Provided by Pat Nyswonger
Categories Main Dish
Time 4h
Number Of Ingredients 17
Steps:
- Preheat the oven to 300°F
- Season the short ribs with salt and pepper. Heat a Dutch oven or other large deep pan over medium high heat. Add the oil and heat for a couple minutes. Working in batches, brown the short ribs on all sides, 5 or 6 minutes per batch. Transfer the ribs to a plate after browning each batch. Add additional oil if needed.
- When all the ribs have been browned, pour off all but 2 tablespoons of the remaining fat from the pan. Add the carrots, onion, celery, garlic, herb bundle, bay leaf and peppercorns. Stir and scrape up any of the flavorful bits from the bottom of the pan.
- Add the wine and bring to a boil, cook for 5 minutes to reduce the liquid and cook off the alcohol from the wine. Return the beef short ribs to the pan with the accumulated juices, arranging the beef in one layer, then add the beef broth.
- Cover the pot with its lid and transfer to the preheated oven and braise for 3 hours. Transfer the pot from the oven to the counter top, adjust the lid slightly off-pan to allow the steam to escape and let the beef ribs cool for 1 hour.
- Using a slotted spatula or large spoon carefully remove the beef ribs from the pot to a platter and cover loosely with foil and set the platter in the warm oven while preparing the sauce.
- Pour the cooking liquids through a fine-mesh strainer into a medium-size saucepan. Place the saucepan over medium-high heat and boil until reduced to 2 cups, about 15 minutes.
- While the liquids are reducing, mix the butter and flour together in a small dish, mashing with the back of a tablespoon to make a smooth paste.
- When the liquid has fully reduced to 2 cups, stir in the Dijon mustard and the Worcestershire sauce. Remove from the heat and whisk the butter/flour paste into the liquid until melted into the sauce. Return the pan to a medium heat, continue cooking and whisking for another 2 minutes to a smooth sauce. Transfer the sauce to a dish or gravy pitcher
Nutrition Facts : Calories 497 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 51 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 456 grams sodium, Sugar 2 grams sugar
HONEY-BEER BRAISED RIBS
Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal. -Terry Serena, McMurray, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs., Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.
Nutrition Facts : Calories 971 calories, Fat 63g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1208mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 52g protein.
BEER-BRAISED SHORT RIBS
I've yet to meet a man-Texan or otherwise-who can resist these meltingly tender short ribs. (Most women can't either, but they tend not to eat as many.) Serve them over a pile of creamy cornmeal mush and you'll have a party full of satisfied customers. At one gathering, I asked a group of guys how many ribs they thought they'd eat. The majority estimated that three would be plenty. They changed their tunes after taking a few bites and revised the number upward to four or five-and they kept their word. Short ribs come in varying sizes, so I figure about a pound per person, especially if my guest list includes a bunch of guys with big appetites.
Yield serves 8
Number Of Ingredients 17
Steps:
- Preheat the oven to 325°F. Set a large Dutch oven over medium-high heat; add the olive oil. While the pot is heating, season the short ribs on all sides with salt and pepper. Brown the short ribs over medium-high heat in batches with ample room between them so they brown, not steam (if they start to burn, decrease the heat a little), 2 to 3 minutes per side. Remove from the pot and reserve on a plate.
- In the same pot used to brown the ribs, sauté the bacon and onion over medium heat until the onion is soft, about 3 minutes; add the garlic and sauté 1 minute more. Stir in the beer, soy sauce, vinegar, and Worcestershire. Return the browned ribs to the pot, cover, and cook in the oven for 3 hours. Remove the pot from the oven and stir in the carrots and port. Cook until the meat is tender and just about falling off the bone, another 1 1/2 to 2 hours, for a total cooking time of 4 1/2 to 5 hours. After 4 hours of braising, stick a knife in the thickest rib; if the meat is still firm, continue cooking. Remove the pot from the oven; pour the liquid into a large glass measuring cup and let it sit until the fat rises to the top, about 15 minutes. Pour off the fat and return the liquid to the cooking pot.
- TO MAKE THE CORNMEAL MUSH: Heat the milk until steaming in a large, heavy saucepan set over medium heat. Slowly pour in the polenta, whisking constantly. Turn the heat to low and continue whisking for 10 to 15 minutes until the mixture thickens. If it seems hard to whisk, thin with an additional 1/4 cup of milk. The cornmeal should be on the loose side. Whisk in the butter, salt, and Parmesan. Serve immediately topped with short ribs.
- The short ribs can be made a day ahead, refrigerated, and reheated just before serving. The cornmeal can be made an hour or so before serving. Reheat over medium heat; add milk in 1/4-cup increments until the mixture is creamy and smooth.
BRAISED HOISIN BEER SHORT RIBS
Make and share this Braised Hoisin Beer Short Ribs recipe from Food.com.
Provided by KelBel
Categories One Dish Meal
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) 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.
- Return the pot to the stove, 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.
- Preheat the oven to 300 degrees F.
- Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
- Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff.
- Serve with Creamy Mashed Yukons and Sesame Snow Peas.
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