Beef Short Ribs


For the short ribs

● 2­3 pounds of short ribs (about 10 ribs)

● Kosher salt and fresh ground pepper

● 5 Tb vegetable oil

● 6 garlic cloves unpeeled

● 1 whole jalapeno

● 1 large sweet onion peeled and quartered

● 1 bottle of amber or dark beer

● 2­3 cups beef stock

● 3 Tb rice wine vinegar

● 3 Tb molasses

● 3 Tb Thai chili sauce

● 1 Tb soy sauce

● 1 cup hoisin sauce (plus an entire bottle of hoisin for the glaze)

● 1 Tb brown sugar

● 2 Tb fresh ginger (or fresh from the Gourmet Gardens tube)

● Chopped scallions and sliced orange for garnish

For the glaze

● 1 jar of hoisin sauce

● 3 garlic cloves chopped

● 1 Tb butter

● Juice from 1⁄2 an orange

● Orange zest from 1⁄2 an orange.

● 3 Tb rice wine vinegar


For the short ribs:

Pat the ribs with paper towel to dry them off. Season liberally with kosher salt and pepper. Heat

the oil in a large heavy pot with a lid over high heat. Brown the ribs on both sides, in batches,

about 3 minutes per side. (Don't crowd them or they won't brown evenly) . Remove the ribs and

pour off all but a couple tablespoons of the rendered fat.

Meanwhile set crockpot to low. Put unpeeled garlic cloves, quartered onion and jalapeño and

sprinkle a pinch of sea salt.

Put ribs in the pot. Add all of the other ingredients. Ribs and veggies should be submerged in the

liquid­­ if not, add a bit more beef broth.)

Cook on low for 5­6 hours.

For the glaze:

Saute chopped garlic cloves in butter on medium heat in a saucepan. Add entire bottle of hoisin

sauce, rice wine vinegar, juice from 1⁄2 an orange and the zest from 1⁄2 an orange. Stir until

combined and warmed.

After the ribs have cooked in the crock pot, remove and put on a rimmed baking sheet. Brush

glaze on ribs and broil for one minute to caramelize the sauce.

Garnish with scallions and sliced oranges.

Hoisin Tacos (Leftovers)


● Leftover short ribs

● Leftover glaze

● flour tortillas (taco size)

● fresh chopped cilantro

● fresh chopped jalapeños

● Mexican Cotija cheese (or your favorite shredded cheese)

● Chopped tomato or pico de gallo


Spread a spoonful of glaze on each tortilla

Shred leftover short ribs with 2 forks (like you would do with pork bbq)

Top tortillas with shredded short ribs, cilantro, jalapeños, cheese, tomatoes and any other of your

favorite taco toppings.


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