Smoked, Bbq'D And Braised Short Ribs

1. 1

   In a heavy Dutch oven quickly sautee the onion, celery, and carrots for about 5 minutes.

2. 2

   Add the entire bottle of red wine (use good red wine...try a glass and if you don't like the taste of the wine, don't use it...always use a wine good enough to drink).

3. 3

   Reduce the wine to about half.

4. 4

   Fire up the BBQ or Big Green Egg which is best for smokin'!

5. 5

   Add the meat to a light mixture of olive oil with a little soy sauce, ginger and toss. Don't put too much spices or flavoring in the marinade...remember it will be reduced in the braising and reduction steps.

6. 6

   BBQ the meat until brown but not burned. Turn off the flame and leave the ribs in the bbq for a few minutes to add more smokey flavor. Remove from BBQ.

7. 7

   Add meat to reduced red wine vegetable mixture. Add enough water to barely cover. Throw in the chopped parsley. Put pan cover on and cook in a 250 degree oven for about 3 hours or until tender.

8. 8

   Remove meat from pot. Remove vegetables and discard. Strain remaining liquid and return to pot and reduce to a sauce. Cool sauce and remove fat.

9. 9

   Add meat back to pot . Heat.

10. 10

    Serve the meat with sauce poured over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.