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
- In the pressure cooker, heat the oil. Season meat.
- Brown on both side. Remove the cooker, set aside. garlic and ginger to the residual juices, turn the heat to med-high and cook until they get fragrant (1 minute.)
- Add all remaining ingredients. Stir to dissolve. Add meat. Seal and cook 20 minutes according to your pressure cooker’s directions.
- After 20 minutes, let the pressure drop naturally.
- 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:
Sat fat: 8.8g
Serves 2 (1.5 cup portions)
2 pounds beef, cubed into 1/2 inch cubes
2 teaspoons olive oil
1 large onion, diced
2-4 cloves garlic, mashed and minced
4 tablespoons flour
6 tablespoon water
16 ounce beer (your preferred type, darker is better in this)
2 tablespoons tomato paste
1 cup low sodium beef (or chicken or vegetable) broth (I used home made broth, with no added salt.)
1 bag (16 ounces) frozen mixed vegetables
1/2 cup shredded carrots (optional, but I used them)
Salt and pepper to taste (I used no salt when I made this)
- Heat non-stick Dutch oven or other large kettle over medium-high heat. Add oil.
- When oil is hot, add beef cubes. Season with salt/pepper. Brown on all sides.
- While the beef is cooking, mix together the flour and water to make a thin paste.
- Add flour paste to a mixing bowl, and stir in tomato paste. Stir until well-mixed.
- Stir in broth and beer. Use a large bowl or the beer will foam over and make a mess.
- Remove beef from heat, and keep warm.
- In the beef cooking juices, add onion and saute over medium-high heat until beginning to turn translucent.
- dd garlic and cook for one minute.
- Return beef to pot.
- Add all vegetables (they can still be frozen) and the beer/broth mix.
- Bring to a boil
- Reduce heat to low. Simmer, uncovered, for 30 minutes to 2 hours, depending on how thick you want the gravy
Sat fat: 5.2g
Cheddar-Chive Drop Biscuits
Serves 6 (2 biscuits per portion)
1 cup all purpose flour
1.5 teaspoons baking powder
0.5 teaspoon baking soda
2 tablespoons cold butter
1 cup plain Greek yogurt
2 tablespoons fresh chives, chopped
1/4 cup (1 ounce) shredded cheddar cheese
- Preheat oven to 450.
- Combine all three dry ingredients together in a bowl.
- Cut the butter into small cubes.
- Add to flour.
- Using your fingers, pick up the butter cubes and mash them into the flour, until there are no noticeable butter lumps. This will only take a few minutes.
- Add yogurt and chives. Stir until partially mixed.
- Add cheese. Stir until well mixed and forms a sticky ball.
- Turn out on a floured surface. Sprinkle lightly with flour and kneed/fold 10 times.
- Grease a baking sheet.
- Bake 7-9 minutes, or until the tops are golden brown.Drop by spoonfuls onto baking sheet. You will get about 12 biscuits. When baked, they will be about 2 inches in diameter.
Nutritional Data: (2 biscuits)
Sat fat: 3.5g