Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas

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I have been making these short ribs for over 6 years now, and we still love them. I follow the recipe exactly, and it comes out tender and flavorful every time. I use boneless shortribs and usually only need to simmer for about 2 hours before popping in the oven. When we have leftover ribs, I shred them and use to make tacos that taste even better than those food truck tacos, or I mix them with some orecchiette and arugula for a simple meal. Love these ribs!

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Fabulous and easy to make!! I can't wait to have the ribs again.

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When this began cooking I thought the smell of ginger and vinegar was overpowering and somewhat unpleasant. However, three hours later, with the hoisin sauce added, the aroma and taste were amazing. This was a winner, and not much effort.

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I love this recipe and find myself going back to it - especially on day's like today (cold and snowy. Follow the recipe exactly and its delish, but it is also very forgiving. I've made it with bonless ribs, in the crockpot and even with redwine when I forgot to buy beer. DEEEEELISH. Mashed potatos go great as does cheesy polenta or even grits :

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New Rendition: Try this recipe with chuck roast. I bought a chuck roast from costco, cut it into large rib sized chunks and braised for 2 hours on the stove, then transferred to a crockpot the next day. Cooked on low for 8 hours, then added the hoisin....AMAZING, we liked it even better than the short ribs, less fatty and more meat. Having the rest over rice for dinner.

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I have been using this recipe (and passed it on for a long time. It is the best and easiest short rib recipe. Add some wasabi to the mashed pot, and make the snow peas. People love it!

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Excellent flavor profiles and easy to make! Just leave enough time so the meat can be tender!

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I felt like a total chef when we sat down to enjoy these sinful ribs! This recipe is one that leaves you truly proud of your creation. Never made short ribs before, but followed along with the recipe and they came out fall-off-the-bone tender, melting in the mouth. Be sure you get a GOOD Hoisin sauce that you have tasted before because it's a key part to the savory factor of the dish. It will remind you a little of pot roast so the mashed potatoes were an ideal side. YUM YUM!!! *enjoy*

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I've made many braised short ribs recipes and I do not exaggerate by saying this one is by far the very best. My family loved it. I love the beer (new castle ale rather than red wine, the ginger and garlic rather than vegetables, and the hoisin adds a nice savory note to the sauce. I followed the recipe exactly, wouldn't change a thing. I'll be using this recipe for short ribs from now on. Perfect cool weather dish. For those that commented on the fattiness - I always trim off the fat before searing.

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Fantastic. I only added a couple of star anise; and reduced the sauce (once out of the oven then put the ribs back in.