Braised short ribs done on the Slow ‘N Sear Kamado. Browned via high temperature searing over coals and braised in a dutch oven on the grill, I made use of fresh herbs and peppers grown on my patio to infuse flavor into the meat. Served on a bed of Yukon mashed potatoes with a side of my homemade 2018 Merlot.
Slow ‘N Sear Kamado: https://amzn.to/2KKMgry
Lodge 5 Quart Cast Iron Dutch Oven: https://amzn.to/31NuTMv
- 4 pieces of beef short rib
- ~1.5-2 cups beef stock (broth will work in a pinch)
- ~1.5 cups chopped onion
- ~1 cup chopped sweet pepper
- ~1 cup sliced carrot
- ~1/4 cup flour 1 ripe small tomato cut up
- 2-3 garlic cloves
- Sprigs of rosemary and thyme
- ~2 Tbsp cooking oil (I tend to use olive oil.)
- Dry brine meat overnight by salting both sides and put exposed in fridge.
- Before cooking, blot dry the meat if necessary.
- Add black pepper to both sides.
- Prepare a two zone fire.
- Heat a dutch oven over hot side.
- Add cooking oil to pan.
- Add onion, carrots, peppers, and tomato.
- Cook till softened.
- Add flour a bit at a time and stir in until everything is coated.
- Move to indirect side of grill.
- Add garlic.
- Add beef stock and deglaze the bottom.
- Sear ribs on hot side.
- Place in dutch oven.
- Add herbs.
- Cover with lid and close grill.
- Braise @350-400 F (176-204 C) for 2-3 hours until tender.
- Remove dutch oven from grill.
- Remove herb sprigs.
- Remove the ribs to a plate.
- Finish up the gravy by;
- Pouring through a strainer, or if preferred, use all of it, chunks and all.
- Adding roux (flour and butter mixed together) as thickener if too thin.
- Adding some beef stock if too thick.
- Final touch: Serve ribs on a bed of mashed potatoes or risotto and topped with gravy.