Egg Braisied Ribs

CampCook

Looked for beef short ribs but had to substitute beef rib bones. I seperated them and browned them in a dutch oven on the egg. I started with a plate setter at 350 degrees. I concluded the plate setter was impeding the cook so went direct with the dutch oven on the grate. Then removed beef and browned garlic then added and browned onions. Added some sliced carrots, celery,leeks (whites only) and a bit of tarragon. Returned ribs to mix and added a cup of stock and a cup of cheap red wine. Left uncovered and simmered in 400 degree egg (smoking). At one hour turned ribs and added enough wine to almost cover again. At 2.5 hours meat fully pulled away from bones. Pulled ribs and placed to one end of a platter and spooned veggies onto other end of platter. Served with egg roasrted tomatoes, mashed potatoes and salad. Outstanding