Intro: Hoisin Glazed Short Ribs With Asian Pickled Veg
These unbelievably moist and tender short ribs bring a salty sweet satisfaction that will leave you craving for more. Braised in beer, slow cooked to perfection,and glazed with hoisin and honey, these will undoubtedly be your go to meal choice when you are looking for a special night with your lady (or man). The Asian style pickles provide a nice touch of acid that helps to cut the richness of the meat. Feel free to use but be careful, one bite and that special someone will never want to leave, so make sure they're the one! :-)
Step 1: Rub Your Meat
When making the rub, set your ribs out and allow to come to room temp. Combine 4 tbsp salt, 3 tbsp onion and garlic powders, 2 tbsp black pepper, 3 tbsp brown sugar, 2 tbsp paprika, 2 tbsp chili powder, and 2 tbsp Chinese 5 spice in a large mixing bowl. Stir to
combine and press the short ribs in the spice rub, covering all sides with a good thick later of rub. This spice quantity gives you just enough for 6 ribs.
Step 2: Get Your Braise On/ Jacuzzi Anyone?
Choose a good beer, I went with New Belgium fat tire. You'll need just under 2 bottles, so feel free to take a couple sips. Chop 1 onion and 4 cloves of garlic. Heat a Dutch oven over medium high heat until almost smoking. Add 2 tbsp olive oil and add meat. Brown on all sides, searing in all flavor. Once browned remove from pan and add onions and garlic. Sautée 2 minutes. Stir to remove browned bits from bottom of the pan and add beer, 32 oz chicken broth, and remaining spice rub to Dutch oven. Return meat to pan and ensure liquid covers meat. Bring to boil, cover and reduce heat to simmer. Simmer for 2.5 hours.
Step 3: Pick a Pickled Pepper
While meat is brazing, thinly slice your favorite vegetables, a mandolin or very sharp knife are needed. Any will do, but get the freshest you can find, trust me you won't regret it. I used daikon radish, red radish, red bell pepper, seedless cucumber, garlic, onion, and bean sprouts all from the local farmers market. Combine 1 c rice wine vinegar, 1 c water, 3 tbsp sugar, 1tsp salt in a sauce pan and bring to boil. Remove from heat and allow to cool. Pour over veggies and place in fridge approx 2 hours or until meat is done.
Step 4: Seal the Deal
Remove the short ribs from the braising liquid and place on a cookie sheet. Preheat oven to 300 degrees. Mix 1/4 c hoisin with 3tbsp honey and spread on ribs. Place in oven for 10 mins. This gives the ribs a seal to hold all of that flavor in and really takes this dish over the top.
Step 5: Plating
Remove the ribs from the oven straight to the plate you are serving on. You can add mashed potatoes or whatever starch you would like. I prefer whipped sweet potatoes for their color and taste on this dish. Give a good handful of pickled veg served beside the meat and go to town. Your date will immediately know this dish was made and served with love and will keep them coming back from more. Caution: this sets the standard very high, only use to achieve desired results. Not meant for one night flings!
Grand Prize in the
Date Night Dinners Challenge