Smoked and Braised Short Rib
Smoked and Braised Short Rib
Long and low-temperature smoking breaks down the collagen in a tough and flavorful cut of beef, resulting in an unctuous foil for our 2021 Cabernet Sauvignon. Seasoned only with freshly ground black pepper and Sonoma sea salt, these short ribs do the heavy lifting while the subtle notes of fruit, spice, and earth are elevated in the glass.
Ingredients:
- 5lbs Boneless short rib
- 2 Tablespoons of Bricoleur Vineyards estate olive oil
- 3 cups of Beef bouillon
- 1 cup of Apple juice
- 1 cup of Water
- 1/2 of Cabernet Sauvignon
- 2 Bay leaves
- 1/2 bunch of Fresh thyme
- Freshly ground black pepper and sea salt to taste
Directions:
- Coat the short ribs in olive oil (This will help the salt and pepper along with any other rub additions to adhere to the ribs)
- Season liberally with sea salt and pepper and refrigerate for 4-6 hours.
- Before smoking pull the ribs out and allow them to come to room temperature for one hour.
- Bring a hot smoker or pellet grill to 300F with a neutral wood (We use lump charcoal with an addition of applewood chips)
- Smoke the ribs to an internal temperature of 180F (3-4 hrs).
- Preheat the oven to 300F. Move the ribs to a heavy bottomed pot large enough to hold them in one layer.
- Add the braising liquid to pot and bring to a simmer.
- Cover the pot and carefully place it in the oven. Braise turning occasionally until a skewer inserted in the thickest part comes out easily (2-3hrs).
- Do not cook over 210F the ribs will become dry.
- Serve this rich dish with a simple romaine salad dressed in a aged sherry or roasted lemon vinaigrette.
