Braised Beef Goodness


 

Dan Krause

TVWBB Fan
Not done on the smoker but it turned out so well I thought I had to share.

I have never really cooked beef short ribs before, but after seeing these at the meat counter, I knew I had to give them a try.

Here is what I started with:
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I lightly coated them with a seasoned flour mix, browned them, and but in a braising liquid. In this case it was an 8 oz. can of tomato sauce, 4 oz of red wine (shiraz), approximately 8 oz. of beef stock, and 1 teaspoon of tomato paste. I threw in some sauteed mushrooms just for kicks.
Here it is just before it went into the oven at 350F.
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I cooked up some orzo and seasoned with olive oil, lemon juice, salt, pepper, and freshly grated parmesan. I thickened the braising liquid to make a sauce with a little cornstarch. Added a some salt and fresh ground black pepper to the sauce to taste. Then pulled the meat off the bone and served it over the pasta with the sauce and a side of green beans.
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The pictures don't do it justice. The lemon juice in the orzo cut the fattiness of the meat very nicely. The sauce was very rich and had a lot of depth considering the simplicity of it. All in all this as a very repeatable dish and will be added to my recipe line up.
 
That looks delicious Dan. I really love beef short ribs. I've put a dry rub on em before and grilled em for about 5-6 hours indirect. They are one of my fav's. Gotta cook em long and slow, but great flavor. They're about $4 a lb here, so I watch when they clear em out at the discount bin for about $2 a lb., then it's grillen time.
 

 

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