beef essentials: smoky braised short ribs

How To Make beef essentials: smoky braised short ribs

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  PREP/PREPARE
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  The Dry Rub I posted this recipe for dry rub about a week ago and liked it so much, I decided to use it in this recipe. But I though why make you go out and pinch another recipe, so I included the ingredients in this one.
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  The Chopped Onions, Carrots, Celery Mirepoix is the French culinary term for a combination of diced carrots, onions and celery, typically sautéed in sweet butter and used as an aromatic base to flavor sauces, soups and stews. The ratio is two parts onions, to 1 part each celery and carrots (2:1:1). If you do not want to chop the veggies, you can always use the frozen variety. As a matter of fact, they sell a mirepoix mix of frozen onions, celery, and carrots. In the proper proportions, of course. And, if you are interested Cajun and Creole cooking have their own form of mirepoix, and it is called The Holy Trinity. It consists of equal amounts of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
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  Do not have beer, or do not wish to use it, no worries, just substitute an equal amount of beef stock. It will, of course, change the flavor of the braising liquid, but it will still be mighty tasty. And, if you perchance are using beer, I would suggest drinking one or two of them; just to make sure they are still good.
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  If you fancy a good coleslaw, I served it with this recipe, here you go: https://www.justapinch.com/recipes/side/vegetable/andy-s-amazing-coleslaw.html?r=4
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  Short Ribs Without the Smoker I think that using a smoker for the first part of this recipe really kicks this recipe off; however, I have tried it with-or-without a smoker and like it both ways. So, if you are not using a smoker, you will still need the Rub, and The Braising Liquid. Then skip over the section, THE RIBS (SMOKER). However, before you make the braising liquid, dust the ribs with the rub, and let rest for about 30 minutes. Put some oil in the pot you are going to braise in, add a bit of oil, turn up the heat to medium, and brown the short ribs, about 1 – 2 minutes per side. But be careful, because if you have it turned up too high you will burn the rub… Remove the ribs, and reserve. Then, make the braising liquid, and follow the rest of the recipe. Note: If you want to get a bit funky, add a drop or two of Liquid Smoke to the braise liquid. But only a drop or two… that stuff is powerful. Note: You might need to leave it in the oven a bit longer, but with short ribs probably not. Just check for tenderness before serving.
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  Gather your ingredients (mise en place).
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  THE RUB
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  Mix all the rub ingredients together, and reserve.
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  You are making about twice the amount needed to do this recipe. Store the remainder in a small glass jar with a tight-fitting lid, in a cool dry space, and it should last 6-months or longer.
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  THE RIBS (SMOKER) – TWO HOURS
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  Rub a bit of grapeseed oil, or another non-flavored variety, on the ribs, and then generously sprinkle with the rub mix.
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  Let them rest while you set the smoker to 250f (120c).
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  Place them in the preheated smoker and add a generous amount of woodchips (I am using applewood with a bit of oak).
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  After the first hour, add more woodchips and let them smoke an additional hour, for a total of 2 hours.
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  Remove them from the smoker… Mmm mmm mmm
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  We are not trying to cook the ribs in the smoker; just infuse them with some yummy smoke flavor
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  THE BRAISING LIQUID
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  While the ribs are smoking, add the butter to an ovenproof soup pot or Dutch oven, over medium heat.
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  After it melts, add the onions, carrots, celery, and garlic, then stir for 2 – 3 minutes.
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  Add the coconut sugar, thyme, parsley, and bay leaves.
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  Stir for an additional 2 – 3 minutes, until the veggies are softened, but not browned or, heaven forbid, burned.
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  Add the remaining ingredients (except the salt and pepper), then stir to combine.
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  Bring up to a simmer, and simmer and stir for 3 – 4 minutes.
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  While the braising liquid is simmering, add a bit of salt and pepper, to taste.
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  Place a rack in the bottom position and preheat the oven to 330f (165c).
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  Add the smoked short ribs to the braising liquid.
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  They should be just below the surface of the liquid. You can always add a bit more stock, beer or even water, if needed.
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  Place covered in the preheated oven.
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  After the first hour, offset the pot’s cover to allow for a bit of evaporation. After the second hour, check to see if the liquid is reducing, and adjust the lid accordingly. After the third hour remove the pot from the oven, and let stand, uncovered for 10 – 12 minutes.
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  The liquid in the sauce should reduce by about 30%, that will thicken the sauce and concentrate the flavors.
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  PLATE/PRESENT
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  Spoon some of the sauce over the ribs, and serve with your favorite sides, like some nice garlic smashed taters. In my case I went with my homemade coleslaw… not sure why, but everyone liked it. Enjoy.
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  Keep the faith, and keep cooking.
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