Short Rib Burnt Ends
Overview
0:10
Prep Time
4:00
Total Time
INTERMEDIATE
Skill Level
6
Servings
Ingredients
Short Rib Burnt Ends
5 lbs. 44 Farms Short Ribs
4 c Beef Stock
2 c Lager Beer
1 c Onion (diced)
1/2 c Celery (chopped)
3 sprigs Thyme
3 sprigs Oregano
1 each Bay Leaf
1/2 c 44 Farms Salt & Pepper Blend
4 c Barbeque Sauce
Barbeque Sauce
2 c Ketchup
1/2 c Water
1/2 c Apple Cider Vinegar
1/4 c Brown Sugar
2 Tbs Honey
1/4 c Worcestershire Sauce
1 tsp Onion Powder
1 tsp Garlic Powder
1 Tbs Cumin
1 tsp Pure Chili Powder
2 Tbs Chipotle in Adobo Puree
2 tsp 44 Farms Salt & Pepper Blend
Instructions
Remove short ribs from package, dry well and remove any excess fat.
Lightly rub with canola oil and season with 44 Farms Salt and Pepper Blend.
Heat a large cast iron pot over medium high heat, and add in 2 Tbs of canola oil.
Place short ribs into the cast iron pot and sear for 5 minutes on both sides until a nice crust forms.
After short ribs have been seared, remove from pot and set aside. Add in onions and celery and sear for 3 – 4 minutes. Add in beer and reduce by 1/4.
Add in herbs, stock and short ribs. Bring to a simmer, reduce heat to medium-low and cover with a lid. Alternatively, place in a 300º oven.
Cook for 2 hours.
While short ribs are braising, make barbeque sauce.
Combine all ingredients together in a pot and bring to a simmer. Set aside.
Prepare your smoker or grill and heat to 275º.
Remove short ribs from pot, and let cool slightly on a cutting board before slicing.
Slice into 1-inch thick slices, and then cut slices into 1-inch cubes.
Toss with half of the barbeque sauce and place in a foil tray.
Remove from the grill, and toss with 1 – 2 cups of barbeque sauce.
Chef's Tip
If you don't have a smoker or grill for the second step, you can use your oven. Heat your oven to 450º and cook short rib pieces for 35 – 45 minutes.Serve with pickles and coleslaw.
