Link to article
Hoisin and Brown Bearale Braised Short Ribs

Course: Entree | Beer Style: Brown Ale

Hoisin and Brown Bearale Braised Short Ribs

Enjoy delicious short ribs braised in the rich, smokey, even slightly woody maltiness of Aspen's Brown Bearale.

Share Post

Prep Time: braise 3+ hours | Yield: 4

Ingredients

15 beef short ribs
  • 25 ounces hoisin sauce
  • 48 ounces Brown Bearale (4 beers)
  • 3 Tbsp olive oil
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder

    • Directions

    1. To make these hoisin and Brown Bearale braised short ribs, coat the short ribs in oil and then season evenly with all the spices.
    2. Heat a sauté pan and sear the short ribs on all sides.
    3. In a large pot add the Short Ribs, Hoisin Sauce, and the Brown Bearale (or your favorite American brown ale).
    4. Bring to a boil and then lower to a simmer, while covered.
    5. Allow to braise for 3 to 4 hours or until fork tender.
    6. Serve with buttered parpadelle pasta, and a pint of Brown Bearale.

    Suggested Recipes

    Link to article
    beer braised pork recipe

    Entree

    July 13, 2017

    Beer Braised Pork Belly with California Common

    July 13, 2017

    In the Smylie Brothers kitchen we primarily use our flagship beers in our dishes. We use the Cali common in the braising liquid for the pork belly in addition to chicken stock, then after the bellies are tender we add more beer and thicken the liquid to create a rich gravy. As we make everything from scratch, we treat our raw ingredients with a lot of care and respect. The pork belly that we get from George Rasmussen at Swan Creek Farm in Colon, Michigan, is a good example of this. George takes our spent grain from the brewing process back to feed his pigs and we buy that pork from him.

    Read More