Oct 24 2014
It was a little chilly but a nice sunny day to cook out. For tonight’s supper I would do it using my pellet smoker, gas grill and indoor stove top and oven. I found a recipe for beer braised short ribs by Liren on Food52. I changed some of the ingredients and the cooking method. Some German spaetzel noodles to serve the ribs and gravy over, fried cabbage and red beets on the side and multi grain bread and butter would make a good meal.
I got my short ribs from my butcher and got them seasoned with some Savor Spice’s Top Secret rub by Tim at 10:30 and in the fridge. I got them on my Traeger at 11:30 for an hour of smoke then on my Weber gas grill to sear.
I was using Cookinpellets 100% hickory pellets to smoke, grill grates on my Weber to sear the ribs and Deschutes Black Butte Porter to braise the ribs.
After I got all in the oven to braise for 3 hours I took an hours nap. When I was cooking down the gravy I baked a loaf of take home and bake organic multigrain bread.
At 5:15 I cooked about ¾ head of cabbage diced about 1 inch in a little olive oil and butter with bacon bits added in. I cooked the German spaetzel noodles and heated some red beets. I served it all at 6:00.
The wife and I both thought this was a great supper, meat was seasoned good and very tender but was a little too greasy with the fat left in the ribs to separate at the table. Like I say in the recipe next time I will make this a two day cook.
Ingredients
The ribs
After an hour of smoke
Searing on the Weber
Onions and garlic in the cast iron
Celery and carrots added
Flour and mushroom powder added
Beer added
Ribs and chicken broth added
After 3 hours in the oven
Ribs resting
Gravy reducing
My bread
Cabbage frying
Ready to serve
My supper
Good!!!
Smokin Don
Beer braised short ribs
Adapted from a recipe By kitchen confident at Food 52
Serves 4
• 3 to 4 pounds short ribs
• Favorite Beef seasoning
• 4 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 green onions sliced
• 5 or 6 cloves garlic cloves diced
• 2 Tablespoons all-purpose flour
• Heaping teaspoon porcini mushroom powder (optional)
• 12 ounces good, rich beer, such as stout or porter
• 1 cup chicken stock
For my beef seasoning I used Savor Spices top Secret from Tim; the beer was Deschutes Black Butte Porter and I used Cookinpellets 100% hickory in my Traeger pellet smoker.
Season and smoke the short ribs for one hour, mine ran about 225 deg. grill level. Sear and brown the ribs, I did mine on my Weber gas grill with grill grates and hood temp was 450 deg. Take inside while you make up the veggies and broth.
This is best done in a cast iron Dutch oven. I used my 10 inch chicken friar. Heat some oil on med. high heat; I used a Tbs. of olive oil and two pats of butter. Add in the onions and garlic, salt and pepper, cook until starting to soften some and add in the carrots and celery, cook a few minutes.
Add the Tbs. flour and mushroom powder if using, stir to coat. Pour a little of the beer in and stir to deglaze then add the rest of the beer.
Add the short ribs and the cup of chicken broth and bring to a boil. Cover with a lid and in a 250deg. oven for three hours.
Remove the short ribs and set aside. Skim off most of the grease, bring to a boil and add a slurry of a Tbs. flour and cold water. Let it thicken and cook down for 15 minutes. Add the ribs back in, cover and back in the oven at 225 deg. while you fix any sides to have. I fried some cabbage in a little olive oil and butter with some bacon bits added in. I cooked some German spaetzel style noodles to serve the ribs and gravy over and heated a can of sliced beats with a pat of butter.
Next time I would make this a two day cook. After 3 hours in the oven I would remove the short ribs to a bowl with a cover, skim some of the grease off and both in the fridge overnight. Next day I would skim off the set up fat, and remove the fat from the ribs then reheat it all to serve.
