After all the beef rib cooks lately, I had to pull some out the freezer. These were pan seared, then braised in some red wine, beef broth, tomato paste and had a bulb of garlic with the top removed braising with it.
It was not a pleasant cook though. I fought the temps trying to maintain a 300 ish, but with the lid cracked and adding coals I ran about 280. No worries. I had started with 2 baskets to sear then removed one for the braising temp. In hind sight I will keep both baskets and just separate. I first tried this recipe in the oven, so now we took it outside.
It turned out very nice.
Served up with a veggies and a look at what we did with the leftovers.
Cooking on the freckled redhead, N code.
A little pan sear
Reduced red wine and simmering in it along with the broth.
After a couple hours cooked. Wanted 300, but ran a little under.
Momma making the gravy and veggie medley. This is why I married a chef. I can't walk and chew gum at the same time. She's good...[emoji6]
Served up.
Here's what I did with the leftover veggies...Threw em back in the skillet with a few eggs, burnt some tortilla's ( I should have let her do it) [emoji16], wrapped em up for some breakfast burritos. Throw one in the microwave for a minute or two and head off to work! Easy peezy...
Have a good one fella's.
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Topic: Braised beef short ribs (Read 1186 times)
