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