Cherry smoked braised beef short ribs in a red wine and port reduction

Stormbringer

Cooked this last weekend in the large Egg to showcase smoking meat in the Egg to a friend. He was mightily impressed. Dusted with some of @Nature Boy's Redeye Express and smoked direct for 3 hours, then braised in a red wine and port sauce. Full recipe in the link below:

https://thecooksdigest.co.uk/2021/05/01/braised-beef-short-ribs-with-red-wine-sauce/

@lousubcap @Buckwoody Egger @FarmingPhD @kl8ton this is what I showed you guys at zero dark thirty this morning. @CPFC1905 another short rib recipe for you.

Dusted with Redeye Express:


Smoking in the large Egg:


After 3 hours and ready to go into the sauce:


In the casserole dish to braise:


Finished and plated:


Thanks for looking!

johnmitchell

That looks fantastic 

Foghorn

Dude.

or 

Mate.

That's all I've got.

paqman

Damn!

JohnnyTarheel

Outstanding!!

lousubcap

Looks even better thru clear lens!  Incredible!

Stormbringer

Cheers folks. @Foghorn either is acceptable. 😉

gmanrva

Oh my!

StillH2OEgger

Oh man, does that looks good!

CPARKTX2

Beautiful. Great cook 

Florida Grillin Girl

Fantastic looking cook! Wow.

Nature Boy

Gorgeous cooking sir. Thanks for sprinkling our stuff on your hard-earned food!

nolaegghead

Fan-farage-ing-tastic!

Stormbringer

Nature Boy said:

Gorgeous cooking sir. Thanks for sprinkling our stuff on your hard-earned food!

@Nature Boy cheers! SWMBO had an idea to sous vide the next set. I've not actually tried sous vide with your rubs, I assume they will work, do you have any specific advice on using DP rubs with sous vide?

JohnInCarolina

Shazam!

Nature Boy

Stormbringer said:

Nature Boy said:

Gorgeous cooking sir. Thanks for sprinkling our stuff on your hard-earned food!

@Nature Boy cheers! SWMBO had an idea to sous vide the next set. I've not actually tried sous vide with your rubs, I assume they will work, do you have any specific advice on using DP rubs with sous vide?

Cheers! My only advice is to make sure the sous vide is only part of the cooking process. You can season before hand, but once out of the bath and the bag you'll want to put some fire to the food to build up your flavor crust. Happy cookin'! Chris

caliking

Bravo, sir! Bookmarked.

Stormbringer

Nature Boy said:

Stormbringer said:

Nature Boy said:

Gorgeous cooking sir. Thanks for sprinkling our stuff on your hard-earned food!

@Nature Boy cheers! SWMBO had an idea to sous vide the next set. I've not actually tried sous vide with your rubs, I assume they will work, do you have any specific advice on using DP rubs with sous vide?

Cheers! My only advice is to make sure the sous vide is only part of the cooking process. You can season before hand, but once out of the bath and the bag you'll want to put some fire to the food to build up your flavor crust. Happy cookin'! Chris

@Nature Boy thanks, that's exactly what I was planning on doing. Sous vide for 24 hours at 165F and then smoke for 3-4 hours to bring the IT up to 195F (or until it's ready).  I think I'll need to refresh the rub at this point as well.

This would be for a cook without the full braising sauce, however I anticipate enough liquid coming out of the sous vide bag to combine with red wine, port and some thinly sliced onion to create a delicious jus. Possibly a bit of cider vinegar in there too.