I was thinking all week that I was going to make filet and lobster till I went into the freezer and found these short ribs. I made a batch a few years ago before I was an egg owner and they blew me away. I hijacked @griffin
recipe on his website http://griffinsgrub.wordpress.com/2012/02/15/braised-short-ribs-in-a-red-wine-sauce-on-creamy-polenta/
but did some minor changes. I started my cook yesterday and seaerd the ribs with DP Red Eye. I added all ingredient that he called out and let it cook for a few hours. I took it off the egg and let it cool down and put it in my fridge overnight.
Started today around 3pm and got the egg up to 325, I added 3 cans of beef broth and put it on indirect. Took it off around 530 and pulled the meat out and then puréed all the veggies. I added some mushrooms and put the meat and sauce back in the pot. Let it cook for another 30 min while I prepped everything else.
Poured a bottle of 2008 Groth Cabernet and enjoyed.
The wife was very pleased. And yes I did use my LC on this cook and broke the knob when I dropped the lid in the kitchen. That's 12 Bucks
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.