The Ingredients - Included are: 2+lbs Beef Short Ribs, Salt & Pepper, 1 TBS Vegetable Oil, 1 Medium onion, chopped, 1 head of garlic, halved crosswise, 2 Celery stalks, chopped, 1 cup of peeled carrots, chopped, 1 TBS of Tomato Paste, 1 tsp of coriander, 1 tsp of cumin, 3 dried Guajillo Chiles, 1 tsp oregano, 4 wide strips of orange zest, 1/2 cup + 1TBS fresh orange juice, 1 lime halved, 3 cups of beef stock.
The Smoke - Lightly salt and pepper the ribs, set on a frog mat and into zone 4 indirect for 1 hour at 180 degrees.
The Braising Sauce - While the beef is getting smoked, Add 1 TBS of oil to a pan with medium heat. Then add the onions, garlic, celery, carrots, tomato paste, coriander, cumin and red pepper flakes and stir to coat. Turn the heat to medium high and cook for 10 minutes until the veggies soften.
Next add the oregano, wide strips of orange zest, ½ cup of orange juice and 3 cups of beef stock to the pan. Scrape the fond off of the bottom of the pan. Season with salt and pepper and simmer.
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In a foil pan add the ribs and sauce, so that the meat is submerged. Cover the pan with foil and set back in the cooker Our set point temp is 325 degrees for the braise. We’re projecting a 2 hour cook or until the meat is “fall of the bone†tender. With the braising complete carefully transfer the ribs to a foil pan and set them in the warming drawer. The braising liquid is then strained into a pot, brought to a boil and then simmered until reduced by half.
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Once reduced, it is added back with the beef ribs and served. We additionally grill some fresh pineapple slices, sliced oranges and limes.
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