Braised Beef Short Ribs
This is a wonderful way to re-invent braised short ribs. Take the main ingredients to the grill for an added taste of the flame. The flavor is not overpowering, but adds an element of smoke to the finished product.
- 2 pounds beef short ribs
- 2 carrots
- 2 large tomatoes
- 1 large shallot
- 2 cups beef broth
- 2 1/2 cups dry red wine
- 1/4 cup chopped fresh flat leaf parsley
- 2 tablespoons tomato paste
- 2 tablespoons sea salt
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons black pepper
- 2 teaspoons fresh thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried rosemary
- 2-3 tablespoons Olive or grapeseed oil
- This recipe works best on a charcoal grill, but gas can be used too. Ready fire. Sprinkle 1 tablespoon salt and 1/2 teaspoon black pepper onto ribs. Place onto grill grate. Meanwhile, cut shallot in half and brush carrots and tomatoes with oil. Place onto grill. Cook until ribs take on a nice brown color and vegetables have a light charring. Remove from heat.
- To prepare sauce: Chop grilled tomatoes (remove seeds), carrots, and remove shallot outer skin.
- Add to food processor along with fresh thyme, parsley, 1/2 cup beef broth, a sprinkle of salt, black pepper, and Worcestershire sauce. Pulse until mixture is pureed.
- Preheat oven for 350 degrees F/175 degrees C. On stove top over medium high heat, add ribs and pureed sauce. To this mixture add remaining broth, wine, and additional ingredients. Let mixture come to a boil for about 1-2 minutes. Cover with lid, remove from stove top and place into the oven. Let ribs cook for 2 hours on 350 degrees F/175 degrees C, reduce heat to 250 degrees F/120 degrees C and cook for additional hour. Add additional salt or black pepper if needed. Serve over mashed potatoes or with grilled sweet potatoes.