cmcadams
Quintessential Chatty Farker
- Joined
- Feb 15, 2006
- Location
- Waynesville, Ohio
I had short ribs at a local bistro that were amazing, so I wanted to try them for myself. The bistro does them for 12 hours at 175 degrees, then 8 more at 155. My BGE won't do that, so I tried it a bit differently.
Short ribs are typically done in a dutch oven type set up, covered, and braising is the way to cook them. The one thing missing from the bistro's short ribs was a bit of smoke.
I seared the ribs on the grill, then lowered the temp down to about 225, with some cherry wood on for smoke. I went back into the house and started the sauce... It's a simple thing: 2 carrots, 3 stalks of celery, a medium onion, a couple cloves of garlic and a large tomato. Tomatoes aren't in season, so I opened a can of san marzano tomatoes and used about 5 of them.
The sauce went into a cast iron dutch oven, and I also added some beef stock and red wine (I used a bordeaux). The ribs went into the sauce, and I added water to make sure the ribs were covered by about 1 inch.
The whole thing went onto the BGE, uncovered, for about 5 hours, until the ribs were very tender. I took some of the sauce, added a roux, and reduced it until it was thicker... Not gravy thick, just thicker.
I made some wild mushroom risotto with herbs and truffle oil to go with it. Great meal overall, though I would change a couple of things next time... Mainly, I would smoke the ribs longer on their own before putting them into the sauce to allow more fat to render off the ribs.
Short ribs are typically done in a dutch oven type set up, covered, and braising is the way to cook them. The one thing missing from the bistro's short ribs was a bit of smoke.
I seared the ribs on the grill, then lowered the temp down to about 225, with some cherry wood on for smoke. I went back into the house and started the sauce... It's a simple thing: 2 carrots, 3 stalks of celery, a medium onion, a couple cloves of garlic and a large tomato. Tomatoes aren't in season, so I opened a can of san marzano tomatoes and used about 5 of them.
The sauce went into a cast iron dutch oven, and I also added some beef stock and red wine (I used a bordeaux). The ribs went into the sauce, and I added water to make sure the ribs were covered by about 1 inch.
The whole thing went onto the BGE, uncovered, for about 5 hours, until the ribs were very tender. I took some of the sauce, added a roux, and reduced it until it was thicker... Not gravy thick, just thicker.
I made some wild mushroom risotto with herbs and truffle oil to go with it. Great meal overall, though I would change a couple of things next time... Mainly, I would smoke the ribs longer on their own before putting them into the sauce to allow more fat to render off the ribs.
