Braised Beef Ribs are a rich magnificent dish that might be served at 5-star restaurants but can be easily done at home with this beef simmering short ribs. This recipe has an extra edge with PROSECCO braised short ribs giving it that reduced sticky indulging taste.
Prosecco braised beef ribs are easy to do and give braised short ribs an extra rich deep flavour to them. Prosecco or champagne reduction with caramelized vegetable sauce with beef simmering short ribs is one of my all-time favourite dishes that make you feel like your having a luxury dinner in the comfort of your own home.
WHAT YOU'LL NEED
Pellets - I used "Whiskey Barrel Blend" by Louisiana Grills
Dutch Oven - For Braised Short Ribs you will want to use a dutch oven. Pitboss Grills has a fantastic line of cast irons including their beautiful Roasted with Lid. CLICK HERE to take a look at their cast iron line today. This is what I used for these beef simmering short ribs.
WHAT ARE BRAISED BEEF RIBS?
It is the 5 ribs in the chuck/shoulder cut of the cow. Because it is a tougher overworked portion of the cow going the low and slow method AND braising is an absolute must. Whether you sear then braise your beef short ribs OR do smoked short ribs then braise, the science is the same. You want to slowly render the fat within this meat - ensure to remove any visible hard fat that will not render.
There are two styles/cuts of braised beef ribs. Flanken Style and English Style.
Flanken style is what you commonly see as "Korean short ribs" or where it looks long flat and commonly has 3 bones. English styles are cut between the bones and are typically 3-6 inches in length as we have used in this beef simmering short ribs.
Beef Chuck Braising Ribs (4-6)
Beef Rub (I used Louisiana Grills, Prime Steakhouse Rub)
Prosecco (2 cups, you can also use champagne)
Zucchini (1, diced)
Onion (1 medium, diced)
Celery (1 stalk, chopped)
Carrot (1, chopped)
Garlic (3 cloves, sliced)
Green Beans (1/2 cup, chopped)
Olive Oil (1/4 cup)
Thyme (1/2 tsp dry, 1 tsp fresh)
Rosemary (2 springs, or 1 tsp dry)
Oregano (1/2 Tbsp fresh, 1 tsp dry)
Salt & Pepper (to taste)
Beef Broth (2/3 cup)
Flour (2 Tbsp)
SMOKED SHORT RIBS
Preheat your pellet smoker to 225 degrees. You want to slowly smoke and render your braised short ribs.
Next prepare your beef summering short ribs. Trim any hard fat from the ribs. This hard fat will not render. Then rub your smoked short ribs with your favourite beef rub. You can use a simple salt, pepper, and garlic powder mixture OR I used Louisiana Grills, Prime Steakhouse Rub. After your braised beef ribs are prepped place directly on your pellet grill for approximately 3 hours or until an internal temperature of 165 degrees. In the meantime, prep all your prosecco sauce reduction ingredients.
After your ribs have been smoked, set your pellet smoker to 275 degrees. In your large cast iron / dutch oven / or roaster, add all the other ingredients except your beef broth and flour. Give it a generous stir to make sure all the ingredients are mixed together. Close the lid to retain heat and let these beef simmering short ribs do their thing.
In a small jar with a lid, add the beef broth and flour and SHAKE. Add this mixture to your roaster. For these braised short ribs, I wanted to have a thick velvet prosecco reduction so this mixture will sure do the trick.
You'll want to braise your ribs for 1 1/2 to 2 hours or until the internal temperature of your processco braised beef ribs get to 200 degrees.
Serve over mashed potatoes and your favourite vegetable. These warm and comforting beef simmering short ribs are such a treat for my family and I know it will be yours too.
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