mlbrown76
12-29-2005, 10:22 AM
I hope everyone had a nice Christmas. Here's what I made for my wife and I Christmas eve. It's a bit of a rip-off of something I saw on TV. It's very, very tasty and very, very inexpensive.
You need:
Beef back ribs or beef short ribs, separated (a three lb. package of back ribs is just over $3)
one onion, chopped
one carrot, chopped
one celery stalk, chopped
a few mushrooms, chopped
three or four cloves of garlic, chopped
one beer, I used Sierra Nevad Celebration Ale
one jar (about 6 oz.) Hoisin sauce.
red pepper flakes
Season the ribs with salt and pepper. Put them in a good, hot, relatively deep pan with some olive oil, and brown them heavily on all sides. Don't crowd the pan, do it in batches.
Take them out as they become brown enough.
Add the onion, carrot, celery and mushrooms and red pepper flakes, and cook until just soft and a little brown.
Pour in the beer and bring it to a boil
put the ribs back in, the beer should just come up about half-way when the ribs are on their sides.
Lower the heat to a simmer, cover the pan, and cook the ribs about 2 hours.
Meanwhile, preheat the oven to 350-375.
After two hours, uncover the pan, stir in all the hoisin sauce and put the pan in the over, uncovered for about 30 minutes, or until the sauce forms a light glaze over the meat.
We had this with mashed potatoes and broccoli, but it would also be great if you tossed some Japanese Soba noodles through the sauce and served them instead.
You need:
Beef back ribs or beef short ribs, separated (a three lb. package of back ribs is just over $3)
one onion, chopped
one carrot, chopped
one celery stalk, chopped
a few mushrooms, chopped
three or four cloves of garlic, chopped
one beer, I used Sierra Nevad Celebration Ale
one jar (about 6 oz.) Hoisin sauce.
red pepper flakes
Season the ribs with salt and pepper. Put them in a good, hot, relatively deep pan with some olive oil, and brown them heavily on all sides. Don't crowd the pan, do it in batches.
Take them out as they become brown enough.
Add the onion, carrot, celery and mushrooms and red pepper flakes, and cook until just soft and a little brown.
Pour in the beer and bring it to a boil
put the ribs back in, the beer should just come up about half-way when the ribs are on their sides.
Lower the heat to a simmer, cover the pan, and cook the ribs about 2 hours.
Meanwhile, preheat the oven to 350-375.
After two hours, uncover the pan, stir in all the hoisin sauce and put the pan in the over, uncovered for about 30 minutes, or until the sauce forms a light glaze over the meat.
We had this with mashed potatoes and broccoli, but it would also be great if you tossed some Japanese Soba noodles through the sauce and served them instead.