This is my second attempt at beef short ribs. The last batch was tasty, but not as falling-apart tender as I would have liked. This time I wanted the great smoky flavor, but I also wanted to move more in the direction of classic Italian braised short ribs – less barbecue and more red wine.
Thankfully, She Cooks He Cleans has a great braised short rib recipe that I thought would adapt nicely for the Big Green Egg.
4 beef short ribs
1-2 tablespoons Dizzy Pig Cow Lick Rub
2 tablespoons tomato paste
2-3 sprigs of rosemary
2 cups red wine
2-4 cups water
2 tablespoons balsamic vinegar
2 cups beef stock
I seasoned the ribs with the rub and then set the grill up for an indirect cook at 350°F, using the plate setter to diffuse the heat and a little apple wood for smoke.
When the Egg was up to temp, I put a trivet on the plate setter, set a disposable foil pan filled with the wine and 2 cups of water on the trivet, then put the grate on top of the pan and arranged the ribs on top of that.
I smoked the ribs for two hours, then removed the grate and moved the ribs into the drip pan. I added more water until the ribs were halfway covered and let them braise in the pan for an hour.
I then moved the ribs out of the drip pan and back onto the grate over the pan and smoked them for another hour.
By now the meat was starting to fall off the bone but the meat itself wasn’t very tender. Flummoxed, I took the ribs off the grill and moved the cooking inside.
I took the meat off the bones and removed any obvious connective tissue and then put the rib meat into a Dutch oven along with the de-fatted liquid from the drip pan, the balsamic vinegar, and the beef stock. I brought the works to a boil on the stove top, then reduced it to a simmer, put the lid on, and braised the meat for yet another hour.
I served the ribs with some of the remaining pan sauce ladled over top.
The Verdict: Not sure what I’m doing wrong here. The ribs had great beefy/smoky taste, but were still pretty tough and dry. When we get these at our favorite Italian restaurant, they start falling apart if you look at them too hard.
I’ve got one more pack of these left in the freezer, so I’d sure take suggestions on how to do the next batch. Thanks!
The Nutrition: 3 ounces is 11 Weight Watchers points, so they had better be damn tasty. These weren’t worth the calories.
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