Braised Short Ribs

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There is nothing more hearty than braised short ribs. I had a twist on a classic recipe by first smoking the beef ribs over the veggie broth and reusing the wine sauce for my gravy.

Prep Time15

Cook Time4

Course: Main Course

Cuisine: American

Keyword: beef ribs, braised short ribs, short ribs recipe, grilled short ribs, dinner, dinner idea, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

3 Beef short ribs
3 Carrots
3 Celery sticks
1 Yellow onion
1 Container of white mushrooms
1 Bottle of Cabernet Sauvignon
1 tbsp Minced garlic
3 tbsp Beef seasoning
2 cups Beef broth
2 cups Vegetable broth
2 Bay leaves
2 sticks Fresh rosemary
2 sticks Fresh thyme
1/4 cup Tomato sauce
4 tbsp Flour
1/4 cup Water

Instructions

Start with chopping up carrots, celery, yellow onion and mushrooms into a dutch oven. Next add minced garlic and an entire bottle of cabernet sauvignon.
Season the beef short ribs with beef seasoning. Place the seasoned beef ribs on a wire rack and place it on top of the veggie filled dutch oven.
Pre-heat the grill to 250 degrees and set for indirect heat. Place the dutch oven with the over the top ribs on the grill and grill for 2 hours.
Next, remove them from the grill, into the smoked veggies add beef and veggie broth, tomato sauce, flour and water mix, bay leaves and a bundle of fresh rosemary and thyme. Finally add in the short ribs into the liquid.
Place everything back on the grill at 350 degrees for another 2 hours or until the beef is fork tender.
When the the short ribs are done, remove them off the grill and drain the liquid inside the dutch oven. The flavorful broth is perfect for a homemade gravy. Pour the liquid into a sauce pan a little corn starch or more flour and mix it in over low heat.

Notes

Remove the silver skin or fat cap to expose the meat for maximum flavor.

Use temperature as the guide, but cook until the short ribs are fork tender to ensure a soft bite.

I recommend going with a cheaper bottle of wine for this recipe. The main purpose of it is to add a savory richness to the broth while the alcohol content burns off. If you prefer to skip the wine, substitute it with more beef broth.

Nutrition