Author Notes
I love cooking but I hate cleaning up the mess... especially a dish like braised short ribs. So, I concocted a method of cooking this dish that not only eliminates a LOT of pots and pans but adds imense flavor. I use either bone in or boneless. I use just enough fire power from my BBQ to brown and glaze the ribs and then I close the lid to smoke them for a few minutes. Then on to the braising steps of the recipe. I add a green salad and of course a great bottle of California wine . —dymnyno
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Ingredients
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3 pounds. boneless short ribs
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1 large onion, chopped
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2
carrots, chopped
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2
stalks celery, chopped
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1
bottle of dry full bodied red wine, like cabernet sauvignon, cabernet franc or merlot
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2
tablespoons. olive oil
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marinade of oil, ginger, soy sauce
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1 bunch of parsley, chopped
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handfull of pink peppercorns, for garnish
Directions
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In a heavy Dutch oven quickly sautee the onion, celery, and carrots for about 5 minutes.
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Add the entire bottle of red wine (use good red wine...try a glass and if you don't like the taste of the wine, don't use it...always use a wine good enough to drink).
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Reduce the wine to about half.
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Fire up the BBQ or Big Green Egg which is best for smokin'!
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Add the meat to a light mixture of olive oil with a little soy sauce, ginger and toss. Don't put too much spices or flavoring in the marinade...remember it will be reduced in the braising and reduction steps.
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BBQ the meat until brown but not burned. Turn off the flame and leave the ribs in the bbq for a few minutes to add more smokey flavor. Remove from BBQ.
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Add meat to reduced red wine vegetable mixture. Add enough water to barely cover. Throw in the chopped parsley. Put pan cover on and cook in a 250 degree oven for about 3 hours or until tender.
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Remove meat from pot. Remove vegetables and discard. Strain remaining liquid and return to pot and reduce to a sauce. Cool sauce and remove fat.
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Add meat back to pot . Heat.
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Serve the meat with sauce poured over it.
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