Days away from Christmas and 80°f. Hmmm..... beef ribs!
I set the Weber up for indirect and put 2 nice chunks of oak on the grate above the baskets, lined the ribs down the middle. Let them in there while I got the braising liquid ready and until they had nice color. About 40 minutes. Did this instead of a standard sear.
To braise them I combined beef broth, W sauce and Sherry with sautéed onions, black pepper and some granulated garlic. Once the ribs had great color I dropped them in and put the Dutch oven in the Primo set to 305°f. They stayed in there for 2 hours.
I made skin on mashed potatoes and gravy out of the braising juice. Served the ribs on potatoes smothered in the gravy!
Merry almost Christmas y'all
