Another fun get together this weekend! The guys from work came by with their families, we’d been having debates on who does the best cooks, so we turned it into a friendly competition. I decided to BBQ short ribs and finish them in a garlic braise….I’m enjoying the braised meats way too much lately. I’m going to do a 30 day cleanse this January
15#s of short ribs, trimmed and seasoned the night before. I cut them into individual bones for more bark, leaving the bottom membrane to make sure the meat stayed on the bone!
Fired up the BelFab, still not to cold here so no major fight getting it rolling! After about 3 hours or so I had a peek and they were looking good! Neighbors all enjoyed the smell too!
When IT was averaging 155 I started getting the braise ready on the flattop using the drip pan I was using on the smoker. Braise was standard, onions, carrots, celery, but used four full garlic bulbs. Then a bunch of tomato paste, followed by red wine to a long simmer, and finally beef broth. Put the pan and braise liquid back under the dripping ribs waiting for IT to average 175.
Once 175 IT was hit I put the ribs meat side down in the liquid, sealed the pan up tight, and put a few logs in the firebox to bring the Hefe’s temp up from 250ish to 375ish to finish them.
Ribs were probe tender a few hours later, pulled them and held in a 175 oven until guests arrived. The house smelled incredible! Once the friends started rolling in, took the ribs out and strained the braise liquid, thicken with some blond roux and garnished with thyme and chives. Did the standard garlic herb mashed potatoes to serve with the beef!
And the plate shot! Complete with tasty gravy!
Not much of a smoke ring, but this was rich, decadent, smoky goodness!
One of the wives won the contest with her cupcakes. They were pretty amazing!
Ok, thank you for your time! If I don’t have a chance in the next week, Merry Christmas!
15#s of short ribs, trimmed and seasoned the night before. I cut them into individual bones for more bark, leaving the bottom membrane to make sure the meat stayed on the bone!
Fired up the BelFab, still not to cold here so no major fight getting it rolling! After about 3 hours or so I had a peek and they were looking good! Neighbors all enjoyed the smell too!
When IT was averaging 155 I started getting the braise ready on the flattop using the drip pan I was using on the smoker. Braise was standard, onions, carrots, celery, but used four full garlic bulbs. Then a bunch of tomato paste, followed by red wine to a long simmer, and finally beef broth. Put the pan and braise liquid back under the dripping ribs waiting for IT to average 175.
Once 175 IT was hit I put the ribs meat side down in the liquid, sealed the pan up tight, and put a few logs in the firebox to bring the Hefe’s temp up from 250ish to 375ish to finish them.
Ribs were probe tender a few hours later, pulled them and held in a 175 oven until guests arrived. The house smelled incredible! Once the friends started rolling in, took the ribs out and strained the braise liquid, thicken with some blond roux and garnished with thyme and chives. Did the standard garlic herb mashed potatoes to serve with the beef!
And the plate shot! Complete with tasty gravy!
Not much of a smoke ring, but this was rich, decadent, smoky goodness!
One of the wives won the contest with her cupcakes. They were pretty amazing!
Ok, thank you for your time! If I don’t have a chance in the next week, Merry Christmas!
