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Braised Short Ribs with Hoisin Sauce - An Adaptation of an adaptation
by
Janis Tester
Calificación: 4.0
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%20Valrhona.%3C/p%3E%3Cp%3EI%20went%20with%20a%20dark%20beer%20that%20was%20recommended%20to%20me%20by%20a%20nice%20young%20man%20that%20was%20eavesdropping%20on%20my%20conversation%20with%20Dr%20Food%20and%20the%20wine%20monger%20at%20the%20wine%20and%20spirit%20shop%20that%20we%20were%20at.%20NYM%20(nice%20young%20man)%20had%20good%20taste.%20Not%20only%20is%20this%20beer%20local%20(to%20me%20at%20least)%20but%20it%20was%20very%20good%20as%20well.%20Yes%20it%20went%20into%20the%20rib%20mixture%20but%20I%20had%20to%20TASTE%20it%20first.%3C/p%3E%3Cp%3EWine%20monger%20suggested%20we%20try%20this%20wine%20with%20the%20meal.%20It%20was%20very%20enjoyable.%3C/p%3E%3Cp%3EI%20would%20make%20these%20again.%20I%20really%20thought%20that%20the%20flavors%20went%20together%20well%20and%20nothing%20was%20overpowering.%20Try%20them!%3C/p%3E%3Cp%3EBraised%20Short%20Ribs%20with%20Hoisin%20Sauce%3C/p%3E%3Cp%3EServes%206%20to%208%3C/p%3E%3Cp%3EAdapted%20from%20David%20Lebovitz%20who%20adapted%20from%20Dave%20Lieberman%3C/p%3E%3Cp%3EThe%20best%20way%20to%20fry%20the%20ribs%20is%20to%20use%20moderately-high%20heat%20and%20resist%20the%20urge%20turn%20them%20incessantly.%20They%20should%20be%20as%20dark%20as%20possible,%20almost%20burnt.%20If%20you%20have%20a%20good%20hood%20fan,%20you%E2%80%99ll%20put%20it%20to%20good%20use.%20I%20tweaked%20his%20recipe%20and%20couldn%E2%80%99t%20resist%20adding%20some%20chocolate%20to%20the%20braising%20liquid,%20which%20gives%20it%20some%20extra%20body,%20and%20some%20chili,%20for%20a%20bit%20of%20heat.%3C/p%3E%3Cp%3EMaking%20them%20a%20day%20in%20advance%20and%20storing%20them%20in%20a%20refrigerator%20is%20a%20great%20do-ahead%20tip%20and%20allows%20you%20to%20skim%20off%20the%20fat.%20If%20so,%20just%20cook%20them%20through%20step%20%235,%20the%20chill,%20and%20the%20following%20day,%20skim,%20then%20finish%20with%20the%20hoisin%20sauce.%3C/p%3E%3Cp%3E1.%20Toss%20the%20ribs%20in%20salt%20and%20pepper.%20Heat%20the%20oil%20in%20a%20large%20roasting%20pan%20and%20fry%20the%20short%20ribs%20until%20each%20side%20is%20very%20dark%20and%20well-caramelized.%20Don%E2%80%99t%20skimp%20and%20it%20may%20take%20up%20to%20an%20hour%20to%20get%20them%20all%20done.%20If%20your%20pan%20isn%E2%80%99t%20big%20enough,%20you%20can%20brown%20them%20in%20batches,%20or%20do%20some%20in%20a%20separate%20pan.%3C/p%3E%3Cp%3E2.%20Remove%20the%20ribs%20from%20the%20pan,%20then%20turn%20off%20the%20heat%20and%20deglaze%20the%20pan%20with%20the%20beer.%20Scrape%20up%20the%20browned%20bits%20stuck%20to%20the%20pan%20with%20a%20firm%20spatula,%20then%20add%20the%20garlic%20and%20ginger,%20stirring%20to%20cook%20them%20in%20a%20residual%20heat%20of%20the%20pan.%3C/p%3E%3Cp%3E3.%20Preheat%20the%20oven%20to%20325F.%20(160C)%3C/p%3E%3Cp%3E4.%20Add%20the%20ribs%20back%20to%20the%20pan%20and%20mix%20in%20the%20vinegar,%20chocolate,%20and%20chili%20powder.%3C/p%3E%3Cp%3E5.%20Cover%20and%20let%20simmer%20for%203%20hours,%20turning%20the%20short%20ribs%20a%20few%20times%20while%20they%E2%80%99re%20cooking.%20The%20ribs%20are%20done%20when%20they%E2%80%99re%20fork-tender%20and%20falling%20off%20the%20bone.%20(During%20cooking,%20you%20may%20need%20to%20add%20a%20bit%20of%20water%20to%20the%20pan%20if%20the%20liquid%20evaporates%20too%20much.)%3C/p%3E%3Cp%3E6.%20Remove%20the%20cover,%20stir%20in%20the%20hoisin%20sauce,%20reduce%20the%20heat%20to%20300F%20(150C)%20and%20cook%20for%20another%2030%20minutes.%3C/p%3E){kind=link}