Wednesday, May 14, 2014

Beef short ribs



They are beef so should not be given a really sweet taste
They are a tough meat, so cooking them low and slow is necessary
They dry out, so one must cover them while cooking and it should be done in liquid, braising, as it were.
Finish off on a grill or broil!

Dry Rub ratio:
·       2 black pepper
·       2 salt
·       2 paprika
·       1/2 hot pepper
·       2 ginger

Coat the ribs with the rub and let sit for a minimum of 1 hour
Add 2 cups rose wine, cover tightly and begin cooking at 250 for 4 hours
After 4 hours, remove the liquid and begin to reduce it
add 2 tablespoon Honey,
1 teaspoon salt,
1 teaspoon dry Chipolte peppers, crushed fine
1 tablespoon tomato paste
after the sauce has reduced by 1/2,
uncover the ribs and begin to broil them for 10 minutes on the middle rack
remove as much fat as is possible from the sauce and
thicken the sauce to your liking with a flour roux
Serve with the sauce over the ribs