Asian Beer Braised Beef Short Ribs

Asian Beer Braised Beef Short Ribs
Serves ?  (Depends on how many racks you prepare. Plan one per person.)

I made this with a pressure cooker. It cooks faster and creates tender meat. You could do this in the oven by roasting with same liquid, but it will take 2+ hours.

4 racks of beef short ribs
1 tablespoon olive oil
Salt and pepper
1 tablespoon minced fresh ginger
2 garlic cloves, mashed and minced
2 tablespoon rice wine
1 teaspoon Hoisin sauce
8 ounces beer (a lager is best–try Tsing Tao, Kirin or Sapporo)
1 tablespoon brown sugar

  1. In the pressure cooker, heat the oil.  Season meat.
  2.  Brown on both side. Remove the cooker, set aside.
  3. Add garlic and ginger to the residual juices, turn the heat to med-high and cook until they get fragrant (1 minute.)
  4. Add all remaining ingredients. Stir to dissolve. Add meat. Seal and cook 20 minutes according to your pressure cooker’s directions.
  5. After 20 minutes, let the pressure drop naturally.
  6. If you want, you can take the braising liquid and cook it down (reducing it by half or more) to make a think sauce.  (I didn’t do that.)

I served this with jasmine rice and sesame grilled broccoli. (I drizzled toasted sesame oil over broccoli spears and then grilled them over a hot grill until they were hot and beginning to get some dark brown color.

Nutritional data for one rack of ribs:
Calories:        339
Fat:              20.6g
Sat fat:           8.8g
Chol:         105.4mg
Sodium:     165.8mg
Carbs:           1.3g
Fiber:               0g
Protein:       34.9g

Posted in Asian, Beef, Braised, Ribs

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