Braised Beef Short Ribs

Directions

1. Directions : Toss the ribs in salt & pepper . Heat the oil in a large roasting pan & fry the short ribs until each side is very dark & well caramelized . Don’t skimp & it may take you up an hour to get them all done . If your pan isn’t big enough , you can brown them in a batches , or some in separate pan . Remove the ribs from the pan , then turn off the heat & deglaze the pan with the beer . Scrape up the browned bits stuck to the pan with a firm spatula , then add the garlic & ginger , stirring to cook them in a residual heat of the pan . Preheat the oven to 325 degrees F.
2. Add the ribs back to the pan & mix in the vinegar , caraway seeds , peppercorn , chocolate , chili powder. Cover & let simmer for 3 hours , turning the short ribs a few times while they’re cooking . The ribs are done when they’re fork-tender & falling off the bone . While cooking , you may need to add a bit of water or red wine to the pan if the liquid evaporates too much . Remove the cover , stir in the hoisin sauce , reduce the heat to 300 degrees F & cook for another 30 mins . Remove from oven ready to serve. For extra sauce mix up freshly grated horseradish with crème fraiche , squeeze of lemon & chives :