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

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

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (134)

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Average Rating:

Total Reviews: 134

Showing 51-60 of 134

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  • on February 02, 2008

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    These were fantastic. I used boneless short ribs, which helped speed up the cooking time, just a bit. This recipe has such a great flavor, and it is very easy. I will definitely make these again!

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  • on February 01, 2008

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    I've been making this dish for over a year now, and I only get rave reviews. The meat is very tender and the flavor is savory. Although it tastes sophisticated, it is extremely easy to make!

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  • on January 27, 2008

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    I tried this for a Sunday night dinner and really wasn't impressed. It was very easy, but lacked flavor. I wanted ribs that were a little different than the usual. ? Maybe a flavor twist...these didn't have it. Glad I tried it before serving to company. There certainly wasn't anything wrong with it and unlike some review, I thought the hoison sauce was the only thing going for this recipe. I was really disappointed after reading the numerous reviews all raving about these ribs. I won't make again.

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  • on January 20, 2008

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    I have made the short ribs several times and no one can seem to get enough, plus they are easy to do

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  • on December 18, 2007

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    These are so good and so easy, but I decided to follow the advice of some other reviewers and not use as much hoisin sauce and I was glad that I did. I brushed about 1-2 tsp on each piece of meat and it was perfect. I will definitely make these again! Goes great w/ mashed potatoes or rice.

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  • on October 29, 2007

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    This was delicious and enjoyed by even the pickiest eaters! I bought my beef ribs cut crosswise (against the grain, in 3/4" segments at an Asian grocery store. There were no leftovers at my house or at that of my friend's. I will add this to my repertoire.

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  • on October 13, 2007

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    Easy to make, lots of favor!!

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  • on September 19, 2007

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    One of the best ever tasting meals. I make it as often as I can - I use 2-3 bottles of beer throughout the process and find that it makes the beef even better!
    Everyone who has eaten these short ribs is amazed!

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  • on August 27, 2007

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    The recipe is wonderful as written. In fact, it is such a hit in my family, we've adapted it to pork of all types... I recently did a pork butt in the crockpot, shredded it (and skimmed the fatbefore adding the hoisin sauce and then served it with rice and lettuce wraps! It was a HUGE hit at a family birthday party, and we'll see how it goes over at my office potluck.

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  • on July 14, 2007

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    This was an easy recipe which yielded lots of flavor. I used TsingTao beer since that is what I had. I don't even drink beer and I loved this recipe. I am Asian so I am familiar and enjoyed the hoisin sauce. Being Asian, I served this with white rice. I would definately make this again.

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