Braised Short Ribs
Author: Barry Martin
I am a fan of beef short rib dishes any time I see them on the menu. While walking thru the meat department, I saw a pack and said its time to make these at home.
Ingredients
- 3 lbs Beef Short Ribs
- Barry's Beef Rub
- Olive Oil
- 64 Oz Beef Stock
- 1 Bottle Cabernet Sauvignon
- 2 Tablespoons of Minced Garlic
Instructions
- Preheat smoker to 225 degrees
- Place short ribs on wire rack
- Rub both sides with extra virgin olive oil
- Coat both sides witih Barry's Beef Rub
- Place short ribs on smoker
- Smoke for 3 hours
- Turn halfway through
- Remove from smoker
- In large dutch oven, add beef stock, Cabernet Sauvignon and garlic
- Stir to combine
- Set burner to low to medium to get liquid simmering
- Add short ribs making sure they mostly covered
- Reduce temperature and simmer for 4 hours
- Remove meat with a slotted spoon
- Remove any remaining bones that didn't come out during cooking
- Serve with rice.
