I'm not sure what to call this. I trimmed down a full slab of short ribs to St. Louis cut about three weeks ago and froze the tips for later use. Well, today was that later use.
I cut them into smaller pieces and threw them in the smoke for a little over two hours after brining and rubbing. While that was going on I prepped some veggies: onions, garlic, carrots, and a parsnip. When the meat had been in the smoke for a while I caramelized the onions in a CI Dutch oven, and then threw in the rest of the veggies and enough chicken broth to cover.
Then I added the meat and enough beef broth (I ran out of chicken broth) to come up almost half way on the meat. Covered and put in a 275F oven for a little over two more hours. I also added some flour to start the gravy.
About that time I boosted the oven to 350F and put a small batch of CI cornbread in the oven. That took not quite 20 min to bake.
At that time I pulled everything out, finished the noodles (whose water I started when I put the cornbread in the oven) and it was ready to serve.
Seasoning was pretty simple. Pretty standard dry brine and pork rub on the meat. Salt and Monterey Steak Seasoning on the veggies and in the broth, with allspice added to the gravy close to the end.
I don't know exactly what to call this, but I can promise that the flavor from the smoke and the tenderness from the braise is just out of this world!
I figure most of you can figure out what I did from the pics, but if not, give a holler. This was 100% seat of the pants with no recipe but I'll do my best to tell you what's going on.
As an afterthought, this might be a good way to treat bone-in country ribs, too.
I cut them into smaller pieces and threw them in the smoke for a little over two hours after brining and rubbing. While that was going on I prepped some veggies: onions, garlic, carrots, and a parsnip. When the meat had been in the smoke for a while I caramelized the onions in a CI Dutch oven, and then threw in the rest of the veggies and enough chicken broth to cover.
Then I added the meat and enough beef broth (I ran out of chicken broth) to come up almost half way on the meat. Covered and put in a 275F oven for a little over two more hours. I also added some flour to start the gravy.
About that time I boosted the oven to 350F and put a small batch of CI cornbread in the oven. That took not quite 20 min to bake.
At that time I pulled everything out, finished the noodles (whose water I started when I put the cornbread in the oven) and it was ready to serve.
Seasoning was pretty simple. Pretty standard dry brine and pork rub on the meat. Salt and Monterey Steak Seasoning on the veggies and in the broth, with allspice added to the gravy close to the end.
I don't know exactly what to call this, but I can promise that the flavor from the smoke and the tenderness from the braise is just out of this world!
I figure most of you can figure out what I did from the pics, but if not, give a holler. This was 100% seat of the pants with no recipe but I'll do my best to tell you what's going on.
As an afterthought, this might be a good way to treat bone-in country ribs, too.
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