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Oh ya, the smoke + braise should be awesome!Beef short ribs on the smoker for 3 hours on smoke, 170*. Coating of olive oil salt and pepper. Then into a dutch oven for 3 hours. Sauce is sautéed onion carrots garlic with olive oil and butter, added flour to make a rue. Add salt pepper rosemary and thyme. Add wine (wife wouldnt let me use all the good red so mixed in some white too). Add beef broth and brought to a simmer. Added the short ribs off the smoker and off we go!! Will serve over mashed potatoes with some salad, and will reduce the sauce if needed for gravy. Last time I did this I didnt have a smoker and it was amazing. Pretty amped on how this will turn out…. Ill share a finished photo in a bit and report on the taste! If it smells anything like my house right now, it will be good.
Yes sir, can’t wait! Update pic as its out of the oven now. As it cools and rests, will spoon off the fat from the gravy. Bones are falling out and fat is rendered, so you know its tender.Oh ya, the smoke + braise should be awesome!
OMG! That is delish! Made tater wedges since I had a pan of homemade bacon grease. Rio approved!Waiting for more daylight to start. Have pork shoulder chunk I rubbed last night, Kinders AP & Chimayo chile. Smoke for 4-6 hrs then in the oven for 3. Gotta find my big enameled roasting pan....