Salt and pepper the short ribs generously and set aside. Set a dutch oven (I perfer cast iron) over high heat until the edge of the oven is hot to the touch (about 10 minutes). Add half the peanut oil to the pot and brown half the short ribs on all sides. Remove the ribs from the pot and set aside. Add the remaining peanut oil to the pot, heat well, and brown the remaining short ribs. Remove the remaining short ribs from the pot and pour off the collected oil and fat, reserving 3 tablespoons.
Reduce the heat to medium, return the 3 tablespoons oil/fat to the dutch oven. Add the garlic, ginger and onions to the pot, stir well to and let simmer 3-5 minutes to release the aromas of the vegetable mixture and turn the onions a translucent color. Add all the browned beef ribs back to the pot, pour the beer and the vinegar over the ribs, cover and simmer for 2 1/2 hours.
2 hours after covering the pot, set the oven to 300 degrees F, (this will preheat the oven while the pot of ribs finishes its simmer). When 2 1/2 hours of simmering have past, remove the lid from the dutch oven and pour the hoisin sauce over the ribs. Place the dutch oven (uncovered) in the preheated 300 degree oven and cook for an additional 30 minutes to finish the ribs.
After removing the cooked short ribs from the pot, I like to strain the fat from the liquid, and then puree it into a saue to serve as a gravy for any vegetable or for additional liquid for the ribs.
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|Serving Size: 1 Serving (365g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 484 (63%)|
|Amt Per Serving||% DV|
|Total Fat 53.7g||72 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 23.1g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 160mg||49 %|
|Sodium 827.8mg||29 %|
|Potassium 767.3mg||20 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 20.1g|
|Protein 45.7g||65 %|
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Calories per serving: 764
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