Beef Short Ribs, a cheap cut of meat, becomes a family favorite with a few ingredients and some extra cooking time. Your family will love these ribs.
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.
Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
Preheat the oven to 300 degrees F.
Remove ribs and ginger from sauce. Strain fat from the top of the pot so that you're left with just the good stuff.
Make sure you do not over crowd the pot when browning the ribs. If you do, then you will be steaming them and they will not be tender and fall off the bone done. Take your time when browning the ribs, a few at a time, and ensure each rib has a nice dark crust. This will give them the perfect texture and flavor. This is the secret to making these ribs a family favorite.
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Serving Size: 1 Serving (418g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 893 | ||
Calories from Fat: 538 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.8g | 80 % | |
Saturated Fat 21.7g | 108 % | |
Monounsaturated Fat 26.6g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 192mg | 59 % | |
Sodium 964.8mg | 33 % | |
Potassium 901.3mg | 24 % | |
Total Carbohydrate 25.6g | 8 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 24.1g | ||
Protein 54.7g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 893
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