Braised Hoisin Beer Short Ribs With Creamy Mashed Yukons And Sesame Snow Peas Food

BRAISED HOISIN-BEER BEEF SHORT RIBS

Steps:

• Place ribs on a work surface and season generously with salt and pepper.
• Heat oil in a Dutch oven over high heat. Brown ribs in the hot oil on all sides, in batches if necessary, 5 to 7 minutes. Transfer ribs to a plate; pour off and discard all but a couple tablespoons of the rendered fat. Return Dutch oven to medium heat; cook garlic and ginger about 3 minutes. Return ribs to the Dutch oven; add beer and rice wine vinegar. Stir, cover, and reduced heat to low; simmer 2 1/2 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven.
• Bake ribs uncovered in the preheated oven for 30 minutes.
• Transfer ribs to a serving plate; remove and discard ginger from the sauce. Strain and discard fat from the surface of the sauce before serving with the ribs.

SHERRY BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
• Generously season short ribs with salt and pepper.
• Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
• Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
• Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.
• Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
• Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
• Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

BRAISED SHORT RIBS WITH BEER AND HOISIN

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.

BRAISED HOISIN BEER SHORT RIBS

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.

SLOW COOKER BEER BRAISED BEEF SHORT RIBS

Steps:

• Heat oil in a large saute pan over medium-high heat.
• Sear short ribs in batches, cooking them for 1-2 minutes on each side until a dark golden-brown crust forms. Remove ribs from pan and set aside.
• Remove ribs and set aside. Add onion, carrot, celery, and a large pinch of salt and pepper to the pan. Cook, stirring frequently, for 10 minutes.
• Reduce heat to medium and add smashed garlic, sage, and thyme. Cook for one minute, stirring frequently.
• Transfer veggies to the slow cooker insert. Add seared beef ribs.
• Then add beer, beef broth, bay leaves and another couple large pinches of salt and pepper.
• Cover and cook on low for 8 hours (or high for 4 hours) until the beef falls off the bone and shreds easily.
• This is a great time to make those mashed potatoes, grits, or mac and cheese.
• Remove three cups of braising liquid from the slow cooker and pour it through a strainer and into a small saucepan over medium heat.
• Combine cornstarch with 3 tablespoons cold water until dissolved. Add that to the sauce pan and stir to combine.
• Simmer braising liquid over medium to medium-low heat for about 5 minutes or until it thickens significantly (and almost seems TOO thick). Remove from heat and stir in heavy cream. Season to taste with salt and pepper.
• Serve beef and gravy alongside my super easy garlic mashed potatoes and ENJOY!

BRAISED HOISIN BEER SHORT RIBS WITH CREAMY MASHED YUKONS AND SESAME SNOW PEAS

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.
• Boil potatoes until fork tender. Heat the butter and half-and-half over medium heat until hot, but not boiling. Drain the potatoes, return them to the pot and mash with a hand masher. Add hot liquid to potatoes and whip with an electric hand mixer until smooth. Season, to taste, with salt and pepper. Add chives and mix before serving.
• Rinse the peas and trim off the ends. In a large saucepan over medium-high heat, add the oils and heat. Add snow peas and saute until bright green, about 2 to 3 minutes. Season with salt and pepper, to taste. Sprinkle with the sesame seeds and toss.