I’m using any excuse to turn on the oven during this el Nino winter. I’m craving short ribs. I’ve made Suzanne Goin’s short ribs more times than I can count. I wanted something a bit different and thought that a great way to warm up my home by making beer and ginger short ribs.
These beer ginger short ribs take a minimum of effort. The zingy beer and ginger sauce compliments the natural richness of the ribs while ratcheting up the flavor.
These short ribs will warm you up on a chilly night. They’re really great when served with a side of Hasselback potatoes. It’s one of those combos really work. Enjoy.
- 5 lbs beef short ribs
- olive oil
- ¾ cup ketchup
- 6 oz. beer
- ¼ cup Worcestershire sauce
- 1 T mustard
- ¼ cup red wine vinegar
- 3 cloves garlic
- 1 inch piece of ginger chopped
- Rub ribs with salt pepper and olive oil.
- In a large roasting pot place short ribs upright.
- Cover tightly and roast at 250 for 5-6 hours.
- To make the sauce:
- Place all ingredients except for the beer into a blender canister. Puree.
- Add puree to sauce pan. Stir in beer.
- Reduce the sauce until thick. Add salt and pepper.
- Remove ribs from pan when done. Skim off fat pour the sauce into pot and scrap all the browned goodness at the bottom of the pot into the sauce.
- Place ribs in roasting pot and bake uncovered for 15- 20 at 375.