Braised Hoisin Beer Short Ribs with Rosemary White-Bean Purée

Dave Lieberman (Food Network) | Gourmet (October 2008)

Let's kick off the new year with one of our absolute favorite dishes:  braised short ribs.

Truman Capote wrote of the start of winter, "It's fruitcake weather."

But not in this house. For us, cold weather means short ribs weather. 

And we've resolved to eat more of them in 2009.

We've tried a lot of short rib recipes, including the one we cooked last year for Coffee-Marinated Bison Short Ribs, which we liked.

But we have yet to find a recipe that we like as well as Dave Lieberman's Braised Hoisin Beer Short Ribs.  

If you're not familiar with Dave Lieberman, he was the adorable host of Food Network's Good Deal with Dave Lieberman, a show about a budget focused approach to cooking.  He's also the author of two excellent cookbooks: Young & Hungry and Dave's Dinners.

Dave's no longer on television, save for scattered guest appearances on shows like Today, but lives on in our culinary hearts.

We've made Dave's short ribs a half-dozen times since discovering the recipe, and they never disappoint.  The meat is succulent.  The hoisin/beer/ginger glaze is sweet and delicious. And best of all, it's an easy (though time-intensive) approach.

With a friend coming over for dinner on a cold night, we knew that this is what we wanted to serve. 

We opted to serve them atop a Rosemary White-Bean Pureé, which Gourmet had suggested serving with Blade Steaks.  We adapted the recipe, omitting the olives (which seemed out of place with our short ribs) and tomato paste (which we thought we could just do without).  The resulting pureé is phenomenal, and would be a lovely side with just about any chicken or beef dish. 

As always, Dave's short ribs didn't disappoint. We can't wait to make them again.

What are you resolving to cook more in '09?

Braised Hoisin Beer Short Ribs
Dave Lieberman via Food Network

4 to 6 servings

Prep: 25 min
Cook: 3 hr 20 min
Total: 3 hr 45 min

For the ribs:
    * 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

Directions

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.

Rosemary White-Bean Purée
Adapted From Gourmet (December 2008)
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Serves 4

    * Active time: 10 min
    * Start to finish: 15 min

INGREDIENTS

    * 2 tablespoons olive oil, divided, plus additional for drizzling
    * 2 garlic cloves
    * 2 (15-oz) cans white beans such as cannellini, rinsed and drained
    * 1/3 cup reduced-sodium chicken broth
    * 1 1/4 teaspoon chopped rosemary, divided
    * 1/3 cup dry white wine

In a food processor, with the motor running, drop in garlic.  Add the white beans, chicken broth and 1 tablespoon olive oil and 1/4 tsp salt.  Pulse until smooth.

Heat 1 Tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add rosemary and sauté for 30 seconds until fragrant.  Add wine and bring to boil.  Stir in the white bean mixture.  Keep on heat until warm.

Comments

[FoodieInDisguise]

Yes, we all miss Dave Lieberman...it was always such a joy to wake up to him on Saturday mornings on the Food Network.

The ribs and the purée sound awesome! While it's hitting 70 today in The OC, I'll reminisce about being back in DC! Thanks guys!

[Dana Zia]

I just ate and these still make my tummy growl! Great pictures! I just posted something beefy too, Beer and Beef stew, ohhhh, it is so soul satisfying. Enjoy 2009!
http://danazia.wordpress.com/

[Mrs. L]

We are definitely a short rib household so I'll have to give this a try. As for what to cook more of in 09? Fish. I know we should be eating more (and not just sushi) so I resolved to cook more fish recipes.

[Tiffany M]

I love braised short ribs. This preparation sounds wonderful-- I love the flavor combination for the sauce.
As for what I want to cook more of in 2009? Everything!

[deb]

I love this dish. They were the first short ribs I ever made, and they were a runaway hit with my family. I want to make them again, soon.

[Cynthia]

I made the mistake of surfing TasteSpotting while hungry and for the life of me, I can't stop thinking about having short ribs for dinner.

[Kevin]

Those short ribs look really tasty!

[EAT!]

I have only made short ribs once, but I will be making them again and again. They are delicious. I love the white bean puree that you made to accompany them.

[Zach @ The Bitten Word]

@ EAT! -- The puree was indeed delicious. I think it's key to always serve something like that with short ribs that can soak up all the saucy goodness -- bean puree, polenta, mashed potatoes, pasta, etc.

[taqee]

Does anyone have any suggestions for modifications to this recipe in the way of the ale in the ribs and the dry white wine in the beans? I don't consume alcohol or use it any preparations in any capacity so I was hoping someone could suggest a possible substitution that might either give a comparable taste, or at least not detract terribly from the taste.

Thanks!

[Bitten Word]

@ Taqee -- Thanks for coming by. For the short ribs, two substitutions come to mind: beef broth or a non-alcoholic beer. I expect it would better with beef brother and very little of the flavor would change.

For the white bean puree, I would just increase the amount of chicken stock in the dish. Another option would be to use a non-alcoholic cooking wine. Both would be fine substitutions.

Let us know how it turns out!

-- Clay