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Braised Short Ribs with Apple Cider and Balsamic Vinegar

Made Short Ribs tonight. Cooked the ribs on a raised indirect grate above a drip pan for 1 hour and then braised them for 3 more hours @ 275. Came out really good but would probably go 5 hours next time. Just some chewy pieces of connective tissue still evident. 


  • nolaeggheadnolaegghead Posts: 26,620
    Nice cuts.  I'm my own worst critic, never stop making adjustments.  Don't worry about time, check if they're done now and then and when that toughest connective tissue dissolves, it's done.
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  • BuckeyeBobBuckeyeBob Posts: 670
    The flavors sound really interesting. Do you have a recipe you can share?
    Clarendon Hills, IL
  • johnmitchelljohnmitchell Posts: 4,630
    Looks great..I am planning a similar recipe but doing Ox Tail.. Awesome pics..
    Greensboro North Carolina
    When in doubt Accelerate....
  • keepervodeflamekeepervodeflame Posts: 353
    edited May 2014
    The flavors are excellent. Pretty simple recipe that I adapted and based on one in  an Italian gourmet slow cooker cook book.
    Short Ribs (# depending on how may your are feeding) These are rich I could only eat one.  
    Kosher Salt, 
    Fresh Ground Pepper
    4 large Garlic Cloves (peeled and smashed)
    1/2 Cup Apple Cider
    1/3 Cup Balsamic Vinegar
    1/4 Cup Dry Red Wine
    3 Rosemary Sprigs
    6 Thyme Sprigs

    I cooked the ribs at 250-275 for an hour on a raised rack on the AR above a drip pan with some apple cider in it to stop any fatty drips from splattering. After an hour our so, I transfered the ribs to the pan and added all the contents listed above, along with a sweet onion cut in 1/4's and some baby carrots I used an enameled CI Lodge brassier uncovered.   I continued to cook the ribs for another 3 hours for a total of 4. I think they could have gone maybe an hour longer to completely dissolve the connective tissue. As stated the meat was very tender, melt in your mouth, and the flavor was wonderful. Enjoy. 
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