1. Coat the short ribs in oil and season evenly with all the spices. Heat a sauté pan and sear the ribs on all sides.
2. In a large pot add the ribs, hoisin sauce and the Brown Bearale. Bring to a boil and then lower to a simmer, while covered. Allow to braise for 3–4 hours or until fork tender. Serve with buttered pappardelle pasta and a pint of Brown Bearale.
This recipe is courtesy of Chef Jason Casey.