Beer Braised Short Ribs

Ingredients:

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
3 tablespoons rice wine vinegar
1 cup hoisin sauce

Directions:

• 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 with tongs 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. Remove bones from ribs.
• The liquid in the pan can be used as a sauce, but fist remove the oil. Tip the pan carefully over a sink. The oil will float on top and be poured off first. When the oil is gone, you're left with just the good stuff.
• Serve with mashed potatoes, pour pan juices over ribs and potatoes.