Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas Recipe

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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 (recommended: Bass)
3 tablespoons rice wine vinegar
1 cup hoisin sauce
Creamy Mashed Yukons, recipe follows
Sesame Snow Peas, recipe follows
3 pounds Yukon gold potatoes, peeled
1/2 stick butter, melted
1 cup half-and-half
Salt and pepper
1 bunch chives, chopped
1 pound snow peas
2 tablespoons vegetable oil
1 tablespoon dark sesame oil
1 teaspoon sesame seeds
Salt and pepper

Preparation

Step 1

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 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. Strain fat from the top of the pot so that you're left with just the good stuff. Serve with Creamy Mashed Yukons and Sesame Snow Peas.