Agro Dolce

What are short ribs you ask? Short ribs, or “thin ribs,” are a very popular cut of beef. They are much more tender than pork ribs and very flavorful.
Stephen made some fabulous short ribs that we really wanted to share with you! This was yet another contribution to our Asian themed evening. Hope you and enjoy and please send us your feedback!

Oven-Barbecued Short Ribs of Beef

Serves 8

2 large onions, peeled and sliced
2 large green bell peppers, seeded and sliced
6 pounds beef short ribs
Salt and freshly ground black pepper to taste
3/4 cup hoisin sauce
3/4 cup flat beer (does not have to be flat!)
1 tablespoon cider vinegar
2 tablespoons grated fresh ginger
1 tablespoon brown sugar
1 tablespoon hot paprika (optional)
2 cloves garlic, minced
1 1/2 tablespoons dried oregano leaves
1 1/2 teaspoons dried thyme leaves

Preheat the broiler. Season the short ribs with salt and pepper.
Working in batches, arrange the short ribs, meaty side up on a rack in
a broiler pan. Broil 4 to 5 minutes, 4 to 5 inches from heat until
well browned. Continue broiling, turning the ribs as necessary, until
well browned on all sides.

In the bottom of a large roasting pan or Dutch oven, spread the sliced
onions and peppers. Place the browned ribs on top of the vegetables.
Reduce the oven temperature to 350 degrees F. In a bowl, whisk
together the remaining ingredients. Pour half the barbecue sauce over
the ribs. Tightly cover the roasting pan or Dutch oven with aluminum
foil, place in the oven, and braise for 2 hours. Remove the foil, pour
the remaining sauce over the beef and vegetables, and continue cooking
uncovered 1/2 to 1 hour until the short ribs are very tender.

Transfer the short ribs and vegetables to a serving platter and keep
warm. Skim the fat from the pan and pour the remaining sauce over the
ribs to serve. The ribs may be made a day ahead, cooked and
refrigerated overnight. To serve, reheat in a covered pan in a warm
oven.

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