If you ever need to impress a special someone, significant other, or just want to get past the first date, this is a guaranteed home run. And since its a braise, you can make this one in advance. Which leaves plenty of time to get your groove on. (cue Barry White.)
Hoisin Porter Beer Braised Shortribs
3 lbs. beef short ribs, about 10 ribs
salt & pepper
3 Tbs. vegetable oil
10 to 12 garlic cloves, smashed
1-inch piece ginger, peeled and sliced into 1/4-inch slices
12 oz. Porter ale
3 Tbs. rice wine vinegar
1 cup hoisin sauce
Season the ribs generously with salt and pepper. Heat the vegetable oil in a large heavy pot with a lid (Dutch oven) over high heat. Brown the ribs on all sides, in batches if necessary. Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes. Add the ribs back to the pot. Add the beer and the vinegar. Stir and then cover and simmer for 2 1/2 hours.
Preheat oven to 300 F. Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes. Remove ribs and ginger from sauce. Strain fat from the top of the pot.
Recipe courtesy of Dave Lieberman at Food Network.
Rosemary White Bean Puree
2 Tbs olive oil
2 garlic cloves
2 (15-oz) cans white beans, rinsed and drained
1/3 cup chicken broth
1 1/4 tsp. rosemary, chopped
1/3 cup dry white wine
Puree garlic in food processor. Add the white beans, chicken broth and 1 tablespoon olive oil and 1/4 tsp salt. Pulse until smooth. A stick blender would also work for this.
Heat 1 Tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add rosemary and sauté for 30 seconds until fragrant. Add wine and bring to boil. Stir in the white bean mixture. Keep on heat until warm.
Recipe courtesy of The Bitten Word.
Meanwhile, in a saute pan, wilt some Swiss chard with garlic and olive oil. Salt & pepper to taste.