Braised Short Ribs recipe. When I was in the states last year, I was in a coffee shop and for some reason, the conversation with the folks turned to what I was doing in their city. Im not sure how they knew I wasnt from around there, but I can only assume it was my startlingly good French accent, which is always a sure give away. I mentioned I was a cook and was taping a television segment. Right then, stopping the conversation, the woman who owned the shop asked me, Are you the David LiebermanOkay, before you get your panties in a knot, in my defense, Ive had my name butchered to death on more than on occasion and we both cook and write cookbooks. So I said, Yes, thats me. Braised-Chipotle-Short-Ribs-www.kitchenconfidante.com-4.jpg' alt='Short Ribs Braised' title='Short Ribs Braised' />Nice to meet you. The next day when I stopped in again for my coffee, the same woman ran up to me, excitedly, Oooh David, my friends were so excited that I met David Lieberman While I was thrilled to have someone happy to meet me, Id never had someone that excited. It wasnt until a few month later when I realized that there actually is a guy named David Lieberman in the states, who cooks and has a television show. So David, or Davewhatever youre called, if you are reading this, youve found your impostor. And apologies, but I didnt want to burst the poor womans bubble. Surely you cant blame me, DaveI learned who he is because his name came up recently when I was discussing short ribs with Deb over at Smitten Kitchen, and she forwarded his braised short rib recipe to me. Knife Collection. I hope her loving husband Alex isnt reading this because she told me that Dave Lieberman is so cute that she wanted to pinch his cheeksIf theres one thing I like better than a good recipe is a chef whose cheeks are pinch worthy. So since I had a whole mess of short ribs in my freezer from overbuying on my last trip to the butcher, I decided it was finally time to unclog my freezer and pulled them out for defrosting. This recipe has an unmistakably all American dose of fresh garlic. Parisians arent big fans of the overloads of garlic that we like. Shortly after I moved here, I was invited for dinner and my hosts kept closing the door to the kitchen, where I kept wandering in, telling me that Parisians dont like cooking smells in their apartments. Or maybe they just were making that up to keep me out. And in spite of the reputation that French cuisine is riddled with garlic, its mostly in the south where garlic is used in such copious quantities. Unfortunately I have whats called a cuisine Amriciane, which means its an open kitchen and there are no doors. Maybe Im becoming more Parisian than I thought, because for a day or so after making these short ribs, my apartment smelled disconcertingly strong of garlic and beef. So in spite of the aroma that seems to have permeated everything around here, including me, the next time I see Deb, I hope shell pinch my cheeks, even though she knows for sure that Im not that Dave L. Preheat oven to 275 degrees. In a large heavy pot with a tightfitting lid, heat 2 tablespoons oil over high. Season short ribs with salt and pepper. In the a. m., put the ribs into a 5quart slow cooker to eat in the p. And even though I reek of garlic. Braised Short Ribs with Hoisin Sauce Print Recipe. Adapted from the real Dave Lieberman. The best way to fry the ribs is to use moderately high heat and resist the urge turn them incessantly. They should be as dark as possible, almost burnt. Short Ribs Braised' title='Short Ribs Braised' />If you have a good hood fan, youll put it to good use. I tweaked his recipe and couldnt resist adding some chocolate to the braising liquid, which gives it some extra body, and some chili, for a bit of heat. Making them a day in advance and storing them in a refrigerator is a great do ahead tip and allows you to skim off the fat. If so, just cook them through step 5, the chill, and the following day, skim, then finish with the hoisin sauce. Vegetable oil. 1 12cups 3. Chinese or Japanese rice vinegar. I used Xocopili12teaspoonred chili powder. Toss the ribs in salt and pepper. Heat the oil in a large roasting pan and fry the short ribs until each side is very dark and well caramelized. Dont skimp and it may take up to an hour to get them all done. If your pan isnt big enough, you can brown them in batches, or do some in a separate pan. Remove the ribs from the pan, then turn off the heat and deglaze the pan with the beer. Scrape up the browned bits stuck to the pan with a firm spatula, then add the garlic and ginger, stirring to cook them in a residual heat of the pan. Preheat the oven to 3. F. 1. 60. C4. Add the ribs back to the pan and mix in the vinegar, chocolate, and chili powder. Cover and let simmer for 3 hours, turning the short ribs a few times while theyre cooking. The ribs are done when theyre fork tender and falling off the bone. During cooking, you may need to add a bit of water to the pan if the liquid evaporates too much. Remove the cover, stir in the hoisin sauce, reduce the heat to 3. C 1. 50. C and cook for another 3. Serve with mashed potatoes and sauted greens. I mix up freshly grated horseradish with crme frache, with a squeeze of lemon juice and chives. Or you can make Elises Horseradish Sauce. Notes In France, I used what the butchers call paleron de boeuf and have the butcher cut them for me as the bones are too dense to do so at home.