Saturday night my dad and I were eager to try something new. My cousin got married on April 10 and they had really tasty short ribs at the reception. My dad and I thought we should give it a go. He located this recipe from The Pioneer Woman Cooks blog and we modified it to suit our tastes and supplies.
We began with 8 slices of diced bacon in the Dutch oven. I have to come clean here to state that we did not use the Big Green Egg for the first part of the cook. We just did this on the stove top. But we cooked the bacon until there were just two things: fat and crispy bits. Yum.
Meanwhile we some short ribs that were boneless and some that were bone-in. We cut up the boneless pieces a little as you can see.
Next we covered the ribs (about 2 lbs beef short ribs) in salt, pepper and flour.
How's that bacon coming? Oh, it's about ready. We scooped out all of the bacon, set it aside (after sampling a bit: crunch, crunch) and left the grease. To the grease we added 2 Tbs of olive oil.
To that sizzling brew we added the ribs and braised them for about 45 seconds per side.
Coming along nicely . . .
Once we'd gotten the ribs on all sides, we scooped them out and set them aside too.
From there we stirred in 2 C. chicken stock and 2 C. dry, white wine. Once it was boiling we stirred in the chopped veggies (carrots, onions, celery, garlic) and mixed it up for a couple of minutes. We dumped the beef and bacon back in and then stuck it on the Big Green Egg for 2 hours at 350f indirect. With about 20 min to go we added some mushrooms.
The Pioneer Woman added fresh herbs and served it over polenta, which sounded awesome. We skipped the herbs and ladled it over some brown rice. Sometimes you can judge how tasty something is by the leftovers. In this case there were none. 'Nuff said.
We're definitely doing short ribs again. Anyone got a favorite method or recipe they'd like to share?