Posted by: DancingQueen | February 24, 2010

Braised Hoisin-Beer Short Ribs with Whitebeans and Rosemary Roasted Potatoes and Onions

Braised Hoisin Beer Short Ribs

Braised Hoisin Beer Short Ribs

I love ribs.  I always have.  Spareribs, Chinese Style, Baby Back, etc. all have me salivating as I read each juicy description on the menu.  Scratch that, as I smell the familiar aroma, I’m already salivating while I roll up my sleeves in preparation of sauce getting everywhere.  There isn’t an elegant way to eat ribs, or so I believed.  The sticky-sweet sauce manages to get everywhere, hair has to be pulled back, extra wet napkins on hand “just in case” don’t even put a dent in the mess that often follows.  One time, I was introduced to the wonder of using a rib as a spoon for loaded mashed potatoes.  Bacon, cheddar, chive, BBQ sauce, meat and not a utensil in sight – and to think that I was on a date.  Ribs are not first date food, lucky for me that wasn’t a first date.  Anyway, my previous notions of ribs as a finger-licking indulgence were shattered by this spicy fork tender dish: Braised Hoisin-Beer Short Ribs with  Whitebeans and Rosemary Roasted Potatoes and Onions.  It serves in a surprisingly elegant one or two rib serving and is best eaten with knife and fork (or possibly fork alone).

This recipe is based on the one posted by Clay and Zach of The Bitten Word, who in turn based their recipe on the one by Dave Lieberman which was in Gourmet Magazine – October 2008 Issue.

Braising the Hoisin Beer Short Ribs

Braising the Hoisin Beer Short Ribs

Braised Hoisin-Beer Short Ribs with Whitebeans and Rosemary Roasted Potatoes and Onions

4 pounds beef short ribs (my package had 5 ribs)
1 tablespoon each of salt and ground pepper
3 tablespoons vegetable oil
14 garlic cloves smashed
2 tablespoons ginger, diced
1 bottle / 12 ounces ale (I used Bass)
3 tablespoons rice vinegar
1 cup hoisin sauce

1 can white beans
4 sprigs rosemary
4-5 large potatoes, cut into 1″ cubes
1 onion, large yellow, cut into equal size pieces as the potatoes

Salt & Pepper & Sear

Salt & Pepper & Sear

1. Pat the short ribs dry and rub in salt and pepper.

2. Heat a large pot (preferably a dutch oven, since I don’t own one, I used a cast-iron skillet with a lid that fit).  Add the vegetable oil and sear the ribs on every side – medium to high heat.

3. Set ribs aside and save 3 tablespoons of the drippings, discard the rest.



4. Lower heat to medium and saute the garlic and ginger for 3-4 minutes.  Add the ribs back and pour the beer and rice vinegar over them.  The liquid should come up at least half-way.  Stir, cover, let simmer for 1.5 hours flip ribs and let simmer for another 1.5 hours (you can leave it for the full 3 hours, but this is more even).  While the shortribs are simmering, follow the recipe for Rosemary Roasted Potatoes and Onions

5. After 3 hours (and making sure the potatoes are out of the oven) decrease the oven temperature to 300 degrees F and pour the hoisin sauce into the pot, stir.

6.  Open the can of whitebeans and drain.  Bake the ribs in the oven, uncovered, for 25 minutes and then add the whitebeans, cook for an additional 5-10 minutes depending on the fork-tenderness of the meat.  Add the potatoes back into the oven near the end to keep warm.

7. Skim away any fat on the top of the liquid, spoon some of the potatoes, onions, and white beans into a bowl or plate with sloping sides and add one or two shortribs on top.  Garnish with rosemary if desired.

Braised Hoisin Beer Short Ribs



  1. This looks incredible!

  2. Thanks! The sauce was so very fragrant; I kept the leftover to dip bread into or drizzle over anything else I was eating (turkey sandwich with herb and meat overtones anyone?) I do need to figure out what to do with the rest of the rice vinegar, any suggestions?

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