1, preferably Cabernet Sauvignon 750-milliliter bottle dry red wine
3 TBS All-Purpose Flour
2 TBS Beef & Brisket Rub
4 cups beef stock
5 lb bone-in beef short ribs, cut into 2" pieces
2 celery stalks, chopped
4 cloves garlic, halved
2 fresh or dried bay leaves
Kosher salt and freshly ground black pepper
3 medium carrots, peeled, chopped
3 medium onions, chopped
3 TBS Olive Oil
10 sprigs flat-leaf parsley
sprigs fresh thyme, minced
4 sprigs oregano
2 sprigs rosemary
8 sprigs thyme
4 TBS Tomato Paste
The perfect antidote for a cold day, these Red Wine Braised Short Ribs are soul-warming and absolutely delicious. The short ribs are braised low and slow on the grill in red wine and herbs that reduce into a rich and velvety sauce, with meltingly tender meat that falls right off the bone and soaks up all the delectable juices. Serve over mashed potatoes or polenta for mouthwatering comfort in a bowl.
The meat in-between short ribs are muscle tissue that is used heavily during the animal’s lifespan. Because of this, it is much less tender than other beef, but still very flavorful. Therefore, in order to properly break down the tissue, the meat must be cooked low and slow for a long period of time. Braising is a great way to do this while keeping the meat juicy and tender because it is slowly being simmered in a broth. The moisture from the broth infuses with the meat. As the liquid evaporates, the broth thickens and concentrates in flavor. This can be used for a nice sauce or gravy.
Note: It is recommended to use Competition Hardwood Pellets with this recipe.
This recipe uses Louisiana Grills Beef and Brisket Rub seasoning.
If you’re not a fan of red wine, try braising the short ribs in your favorite beer.