Braised Hoisin Beef Short Ribs

“These ribs are very good with boiled potatoes, mashed
potatoes or a puree of white beans.”

-Katie Wetzel Murphy, AVV owner and ambassador

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
¼-inch slices
24 ounces good ale
8 ounces AVV Reserve Cabernet Sauvignon
or other hefty red wine
½ cup hoisin sauce

Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid, such as a 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 sauté the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the wine. Stir and then cover and simmer for 2 ½ hours.

Preheat the oven to 300°. Pour the hoisin sauce over the ribs, move the pot to the ovenand cook, uncovered, for 30 minutes.

Remove the ribs and ginger from the sauce. Strain fat from the top of the pot if there is any, return the ribs to the pot and serve.