Short Ribs (Braised)

Ingredients

• • 2 Tbs olive oil

  • 5-6 individual short ribs

  • Salt, pepper & garlic powder

  • 1 Medium Onion

  • 4 ribs celery (about 8 oz) - chopped

  • 2 medium carrots (about 6 oz) - chopped

  • 2 large heads garlic - halved crosswise

  • 2 cups chicken/beef stock, plus more as needed

  • 3 Tbs tomato paste

  • Rosemary

  • Thyme

  • 2 cups dry red wine

Preparation

• • Pull the ribs out an hour before cooking, season with salt, pepper and garlic powder (or a pre-mixed SPG rub)

  • Set the grill up for an indirect cook.   Bring the grill to 225°F, then add smoking wood of choice (I used oak)

  • Place the ribs on the grill and smoke for ~2-3 hours

  • Prepare to braise the ribs.  In a dutch oven, add garlic, cut side down and cook, undisturbed, until golden brown, about 1-2 minutes.   Add onion, celery and carrot.  Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5-10 minutes.  Add tomato paste and stir to coat.  Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2-3 minutes.  Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits.   Let this simmer 2-3 minutes, just to take the edge off and reduce a bit.  Stir in chicken/beef stock along with thyme. 

  • Take the ribs off the grill and add to the dutch oven.  Throw in 3-4 sprigs of rosemary, and several sprigs of thyme

  • Boost the grill temperature to 250°F.   Return the dutch oven to the grill and braise for 4 hours.  Alternatively, you can cook inside at this point 

  • Serve over polenta (if desired).