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1
SEASON:.
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Generously season the meat with the dry rub. Place in a ziplock bag and refrigerate over night.
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3
SEAR:.
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Seared on searing element but you can sear over Medium high direct heat. Just to brown, char, mark the meat. Remove to plate, set aside.
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5
BRAISE:.
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In a prepared pot over direct heat. I used my trusty cast iron Dutch oven.
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Pour olive oil or fat of your choice. When hot add mushrooms carrots, onions, celery, of course garlic, and paste.
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Yes you can use any aromatic vegetables of choice. fennel would be a good choice. You can add potatoes, turnips, parsnips, or celery root for a complete meal. Stir all together.
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Cook for 5 minutes.
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I then added hot beef broth bring it to a boil. Then place the ribs in the veggies nice a comfy.
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Move to indirect heat.
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Topped with herbs.
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Pour in more broth or Guinness just to come to top rim of meat to braise.
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Cover pot with lid, close grill.
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Cooking till tender about 1 1/2-2 hours.
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Transfer the ribs to a plate. At this point you can strain liquid and let sit to remove fat. My ribs were lean so I didn`t.
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17
GLAZE:.
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Removed 1/8 cup braising liquid place into a bowl add and stir in glazing ingriednts. Adding more of the braising liquid if needed to make spreadable.
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Remove meat from pot and place on direct heat.
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20
Brush the mixture thinly on the ribs over medium direct heat. About 3 minutes adding more glaze then flip for 3 more minutes. Till sweet, shiny and dark.
