Beef short ribs

[Terry Helms]

I found this recipe on Malcom Reed's site, HowToBBQRight.com

Seasoned with salt, pepper and granulated garlic, on the WSM for 3 hours at 275 degrees with post oak and Royal Oak lump. While they smoked I mixed up a braising liquid of red wine, beef broth, carrots, onions, tomato paste, rosemary and garlic. After 3 hours of smoke, they went in the braising liquid and covered, back on the WSM for another two hours at 285 degrees. Then I strained the liquid, skimmed the fat and reduced it by half. Served with mashed taters and a nice salad. It was very good!

 

[Rich Dahl]

Nice cook Terry, ribs look great.

 

[Pat G]

Those look great Terry. I love the idea of braising them, I bet they were tender.

 

[Joe F]

Looks yummy !

Malcolm's Memphis Ribs are my go-to for loin back ribs.
His "The BBQ Rub" is hard to beat and is the Gold Standard in my experience.

 

[John Sp]

Great cook Terry - you have inspired me to give beef short ribs a try. Way to represent for the Gulf South too!

Regards,

John

 

[WB Zipf]

Nice job! I am going to need to make some next weekend.

 

[BrianCal]

Those look amazing

 

[Cliff Bartlett]

My gosh Terry, those look fantastic. I follow Malcom too.

 

[Robert-R]

Those are some beautiful short ribs right there! Good job.

 

[Tyson]

Looks awesome! Never thought of using red wine.

Thanks for the link.

 

[Steve_Williams]

Short ribs look great. I've never tried to cook them. Need to now

 

[Enrico Brandizzi]

Terry, that is a great looking plate and I bet it tasted better.

 

[Barb D]

Terry, that looks delicious outstanding cook.