Braised Beef Short Ribs

Ingredients

• 4 pounds beef short ribs
• 2 Tablespoons Hey Grill Hey Beef Rub
• 1 cup beef stock
• ¼ cup red wine
• 4 Tablespoons butter
• 4 Tablespoons tomato paste
• 1 Tablespoon Worcestershire sauce
• 1 yellow onion (cut into thick wedges)
• 4 carrots (cut into 2-inch pieces)
• 6 stalks celery (cut into 2-inch pieces)
• 4 cloves garlic
• 4 sprigs fresh rosemary
• 2 bay leaves

Steps

1. 1

   Preheat the grill. Set your grill for two-zone grilling with an overall temperature of around 325 degrees F, or preheat your smoker to 325 degrees F.

2. 2

   Season the short ribs. Pat the short ribs with paper towels to remove any excess moisture, then season the ribs generously on all sides with the Beef Rub.

3. 3

   Sear the ribs. Place the beef ribs on the direct heat side of the grill and sear for 4-6 minutes per side. Your beef will continue to cook during braising, so you’re just looking for them to get nice and crusty here.

4. 4

   Braise the ribs. While the ribs are searing, preheat a 5-quart cast iron pot over medium-high heat. Add the butter and melt it, then add the vegetables. Add the beef stock, red wine, tomato paste, Worcestershire, garlic, rosemary, and bay leaves to the pot and bring the mixture to a simmer. Add the short ribs to the Dutch oven, ensuring they are mostly covered by the liquid. Cover with a tight-fitting lid and place on the indirect heat side of the grill or smoker.

5. 5

   Cook low and slow. Braise for 2 ½ to 3 hours, until the meat reaches around 210 degrees F and is fork-tender, almost falling off the bone.

6. 6

   Rest and serve. Remove the short ribs from the braising liquid and let them rest for 10 minutes. Strain the braising liquid and serve it as a sauce alongside the ribs. Enjoy!