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    Hoisin Braised Short Ribs

    Source of Recipe

    My own, with inspiration from Mezzanine and the Baricelli Inn

    Recipe Introduction

    We had a really good hoisin sauced short rib dish on Valentine’s Day 2010 at Mezzinine in Carytown and I thought that I’d like to try something similar. I have another recipe for a hoisin sauce that is really good, but it is a little too strong, so I used beef broth to lighten it up. These were luscious and rich, but the beef flavor came through, which it really doesn’t with the other recipe. I served this on grilled grits cakes. Wonderful sauce and tender beef. Make this the day before or in the morning, so that you can refrigerate the sauce and defat it more easily.UPDATE: Marlene at made these with these changes: "Instead of 9 ounces of hoisin, I used 7 and added 2 ounces of honey. I also can't get Penzy's four spice so I used chinese 5 spice. I also thickened the sauce with a little buerre manie. I generally braise at a lower temp and they took about 3 1/2 hours in my oven. I did make them the day before, and as is my habit, I strained and degreased the sauce before putting it in the fridge, and I chilled the ribs separately." I thought that sounded really good and will try her variation next time.

    List of Ingredients

    1 large onion, chopped and caramelized
    2 lb. boneless beef short ribs
    2 cloves garlic, minced
    1/3 c. balsamic vinegar
    16 oz. beef stock
    1 T. soy sauce
    5 T. sherry
    9 oz. hoisin sauce
    1/2 t. Penzeys French Four Spice
    minced chives, parsley, green onions, etc. - for garnish


    Preheat the oven to 300 degrees.

    Season the ribs with salt and pepper and sauté in a Dutch oven in a little olive oil. When seared, remove from the pan and add the onions. Cook until browned and soft. Add the garlic and cook another couple of minutes. Deglaze with the balsamic and reduce by half. Add the beef stock, soy sauce, hoisin, sherry and French Four Spice. Bring to a simmer and cook for 15 minutes. Taste, adjust seasoning and add the beef back into the pan.

    Place in the oven and cook until meltingly tender - about 3 to 3 1/2 hours.

    Top each serving with a little of the chopped herbs.

    Serves 4.




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