|Competition Barbeque Team|
BEEF SHORT RIBSSeveral years ago I worked with a women whos husband had a cook-out for his employees, family and friends. His Beef Short Ribs were my favorite and I have been trying for years to duplicate them. These may be just as good - almost.
In a large Dutch oven fry the bacon until very crisp. Remove the bacon and save for something else. Lower the heat a bit and add the Thyme.
Meanwhile, mix the salt, pepper and garlic powder to form a rub. Lightly oil your meat and apply the rub. I like walnut oil but you can use whatever you have. You could brown it in the Dutch oven but I prefer to use the grill. Either way you want to sear all sides to a nice dark brown.
If using the grill add the garlic, onions, carrots, celery and mushrooms to the bacon grease. Cover and cook about 10 min stirring occasionally. Then uncover and cook an additional 5 minutes.
If you plan to brown your ribs inside, brown them in the bacon grease and remove them before adding the veggies as above.
Add 1 cup of bourbon to the pan and stir to deglaze. Allow the bourbon to boil a couple minutes to burn off the alcohol. Toss your meat in the pan. Pour in 1 cup of red wine, (I like to use a Pinot Noir - what ever is on sale), and 3 cups of beef stock. Stir and toss in a couple bay leaves.
Cover the pan and put it in your oven at 350° for 2½ to 3 hours.
When done strain some of the liquid and reduce it by 1/2 or more to use as a sauce or light gravy. Serve the ribs with the veggies from the pan and some mashed potatoes.