addertooth
Got Wood.
- Joined
- Feb 22, 2015
- Location
- Southern, Arizona
Beef Braised Ribs in a red wine reduction sauce was calling my name for dinner tonight.
A few pounds of beef short ribs were at a good price at the store and were grabbed before
they disappeared. Some "Cabernet Merlot" wine was also at a low price, so the deal was
set. The Big Joe was cleaned out and filled with fresh lump charcoal in preparation of
the cook. The X-Rack was put in the lowest position to get the KJ Cast Iron pot close to
the coals. The lid was left open and a couple tablespoons of canola oil was added to the
pot. When the pot got searing hot the short ribs were tossed in for searing. As one face
of the ribs finished searing, they were rotated to put a new face down to the hot cast Iron.
When seared on all sides, the ribs were pulled out and set to the side.
With the juices from the ribs left in the pot, carrots, diced onion and chopped celery
was added to the pot and stirred until the onion was golden. A tablespoon of flour was
added into the pot and mixed with the contents. Then a couple tablespoons of tomato paste
was added and mixed in. Finally 750 ml of the wine was added to the pot and mixed completely.
The pot was left to simmer until the wine had reduced to about half its initial volume.
Fresh Rosemary, Thyme, Oregano, salt and black pepper were added to the reduced sauce.
The seared ribs were added to the hot mix to begin the braising, along with a cup of
"Best Brown Sauce" for more beefy goodness. Link below:
http://www.kamadogur...l=+brown +sauce
The lid was put on the pot at this time.
The ribs were allowed to braise for 2.5 hours which is when they were falling off the bone tender.
The ribs were pulled out of the pot and set aside to rest. The vegetables were strained
out of the drippings with the reduced wine, and a roux was made. The roux was expanded with beef
broth, half and half and seasoned with salt and pepper.
Mash potatoes were made with salt, pepper, butter and cream cheese. The gravy was ladled
over the potatoes and served with the beef short ribs.
A few pounds of beef short ribs were at a good price at the store and were grabbed before
they disappeared. Some "Cabernet Merlot" wine was also at a low price, so the deal was
set. The Big Joe was cleaned out and filled with fresh lump charcoal in preparation of
the cook. The X-Rack was put in the lowest position to get the KJ Cast Iron pot close to
the coals. The lid was left open and a couple tablespoons of canola oil was added to the
pot. When the pot got searing hot the short ribs were tossed in for searing. As one face
of the ribs finished searing, they were rotated to put a new face down to the hot cast Iron.
When seared on all sides, the ribs were pulled out and set to the side.
With the juices from the ribs left in the pot, carrots, diced onion and chopped celery
was added to the pot and stirred until the onion was golden. A tablespoon of flour was
added into the pot and mixed with the contents. Then a couple tablespoons of tomato paste
was added and mixed in. Finally 750 ml of the wine was added to the pot and mixed completely.
The pot was left to simmer until the wine had reduced to about half its initial volume.
Fresh Rosemary, Thyme, Oregano, salt and black pepper were added to the reduced sauce.
The seared ribs were added to the hot mix to begin the braising, along with a cup of
"Best Brown Sauce" for more beefy goodness. Link below:
http://www.kamadogur...l=+brown +sauce
The lid was put on the pot at this time.
The ribs were allowed to braise for 2.5 hours which is when they were falling off the bone tender.
The ribs were pulled out of the pot and set aside to rest. The vegetables were strained
out of the drippings with the reduced wine, and a roux was made. The roux was expanded with beef
broth, half and half and seasoned with salt and pepper.
Mash potatoes were made with salt, pepper, butter and cream cheese. The gravy was ladled
over the potatoes and served with the beef short ribs.
