Recipe printed from smokehouse220.com
Yield: 4 servings
|Smokehouse 220 Smoked Black Pepper Barbecue Sauce ||3/4 cup |
|Short ribs, cut ||10 oz.|
|Salt ||2 tsp.|
|Black pepper ||1 tsp. |
|Celery, diced ||8 oz. |
|Yellow onion, diced ||8 oz. |
|Baby carrots, halved ||8 oz. |
|Red wine ||1 cup |
|Beef stock ||4 cups |
|Lager beer ||3 oz. |
|Garlic clove, smashed ||1 each |
|Bay leaf ||1 each |
|Thyme sprig ||1 each |
- Preheat oven to 300°F.
- Season short ribs with salt and pepper and sear 4–5 minutes on each side in roasting pan until caramelized. Set aside.
- Add celery, onion and carrot to same pan; caramelize. Add red wine and cook until reduced by 1/3 of original volume, scraping the bits from the bottom of the pan.
- Add beef stock, beer, garlic clove, bay leaf, thyme sprig and short ribs into the wine reduction and cover. Cook in oven for 5 hours.
- When finished, remove beef and set aside. Strain remaining liquid to 1/3 of original volume and reduce sauce. After the fat is skimmed from the liquid, coat each short rib with BBQ sauce. Serve immediately.