Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas

Photo: Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas

TOTAL TIME: 3 hr 45 min
Prep: 25 min
Inactive Prep: --
Cook: 3 hr 20 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

CREAMY MASHED YUKONS:
  • 3 pounds Yukon gold potatoes, peeled
  • 1/2 stick butter, melted
  • 1 cup half-and-half
  • Salt and pepper
  • 1 bunch chives, chopped
    FOR THE RIBS:
    • 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
    • Creamy Mashed Yukons, recipe follows
    • Sesame Snow Peas, recipe follows
      SESAME SNOW PEAS:
      • 1 pound snow peas
      • 2 tablespoons vegetable oil
      • 1 tablespoon dark sesame oil
      • 1 teaspoon sesame seeds
      • Salt and pepper
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        Directions

        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.
        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.

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        5

        Newest Ratings and Reviews

        Read all 3 reviews

        • on April 23, 2013

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          This is a winner. Amazing flavor and texture. Goes very nice with risotto !!!

          people found this review Helpful.
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        • on November 09, 2012

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          Great recipe! I followed the recipe 100% and it turned out perfect. The flavors were amazing and the meat fell off the bone when I pulled them out of the pot. I used a Sam Adams IPA. The ginger is a must. I put a little corn starch in the sauce to thicken it up, the sauce over the potatoes and ribs was just delicious. Will def use this recipe again!

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        • on March 18, 2012

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          Saw Dave's show on Friday and decided to try it for my family. I made this today but I didn't have any ginger so I just skipped it. It turned out great. For beer I used a Sam Adams Lager- worked out fine. I was also a little short on time so I shortened the stove top cooking time by 30 minutes and the meat still came right off the bone. I will definitely make these short ribs again.

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