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Braised Shortribs

BEER-N-BBQ by Larry

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Braised short ribs done on the Slow 'N Sear Kamado. Browned via high temperature searing over coals and braised in a dutch oven on the grill, I made use of fresh herbs and peppers grown on my patio to infuse flavor into the meat.  Served on a bed of Yukon mashed potatoes with a side of my homemade 2018 Merlot.



4 pieces of beef short rib
~1.5-2 cups beef stock (broth will work in a pinch)
~1.5 cups chopped onion
~1 cup chopped sweet pepper
~1 cup sliced carrot
~1/4 cup flour
1 ripe small tomato cut up
2-3 garlic cloves
Sprigs of rosemary and thyme
~2 Tbsp cooking oil (I tend to use olive oil.)

Dry brine meat overnight by salting both sides and put exposed in fridge.
Before cooking, blot dry the meat if necessary.
Add black pepper to both sides.
Prepare a two zone fire.
Heat a dutch oven over hot side.
Add cooking oil to pan.
Add onion, carrots, peppers, and tomato.
Cook till softened.
Add flour a bit at a time and stir in until everything is coated.
Move to indirect side of grill.
Add garlic.
Add beef stock and deglaze the bottom.
Sear ribs on hot side. Place in dutch oven.
Add herbs.
Cover with lid and close grill.
Braise @350-400 F (176-204 C) for 2-3 hours until tender.
Remove dutch oven from grill.
Remove herb sprigs.
Remove the ribs to a plate.
Finish up the gravy by;
 -Pouring through a strainer, or if preferred, use all of it, chunks and all.
 -Adding roux (flour and butter mixed together) as thickener if too thin.
 -Adding some beef stock if too thick.
Final touch:
Serve ribs on a bed of mashed potatoes or risotto and topped with gravy.

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