Ingredients
- 4 lbs. beef short ribs, about 10 ribs
- Kosher salt and freshly ground pepper
- 3 tablespoons vegetable oil for ribs, plus 3 tablespoons to saute the garlic, ginger and vegetable spice mix
- 10 garlic cloves, smashed
- 1 -inch piece of ginger, peeled and sliced into 1/4 inch slices
- 3 tablespoons It's Delish Vegetable Mix
- 18 ounces Bass Pale Ale
- 3 tablespoons Chinese Black Vinegar, or rice wine vinegar
- 1 cup hoisin sauce
- 5 tablespoons Chili-Garlic Sauce
Preparation
Step 1
Season the ribs generously with salt and pepper and drizzle with 3 tablespoons of the oil. Tie each rib with an 8" piece of cooking twine. Sear the ribs on a hot gas grill, approximately 2-3 minutes per side.
Heat the remaining 3 tablespoons vegetable oil in a large Dutch oven over medium heat and saute the garlic, ginger, and vegetable spice mix, for about 4 minutes. Add the beer and vinegar and bring to a boil. Reduce heat to low and add the ribs, meaty side down. Cover and simmer for 2 hours.
Pre-heat the oven to 300 degrees F.
Remove the ribs to a clean plate and strain the sauce. Remove the fat from the sauce using a fat separator and return the sauce to the Dutch oven. Add the hoisin and chili-garlic sauces and let the sauce reduce over medium-high heat for about 15 minutes. Put the ribs back in, meaty side down, and move the pot to the oven, uncovered, for 30 minutes.
Serve the succulent, fall-off-the-bone, meaty ribs with mashed potatoes and a sprinkling of minced chives or green onion.