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

Stormbringer
Stormbringer Posts: 2,470
edited May 2021 in Beef
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. :D

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!
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| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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Comments

  • johnmitchell
    johnmitchell Posts: 7,355
    That looks fantastic 
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Foghorn
    Foghorn Posts: 10,223
    Dude.

    or 

    Mate.

    That's all I've got.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • paqman
    paqman Posts: 4,919
    Damn!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Outstanding!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • lousubcap
    lousubcap Posts: 36,662
    Looks even better thru clear lens!  Incredible!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Stormbringer
    Stormbringer Posts: 2,470
    Cheers folks. @Foghorn either is acceptable. 😉
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • gmanrva
    gmanrva Posts: 429
    Oh my!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
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  • StillH2OEgger
    StillH2OEgger Posts: 3,893
    Oh man, does that looks good!
    Stillwater, MN
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  • CPARKTX2
    CPARKTX2 Posts: 222
    Beautiful. Great cook 
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,011
    Fantastic looking cook! Wow.
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Nature Boy
    Nature Boy Posts: 8,687
    Gorgeous cooking sir. Thanks for sprinkling our stuff on your hard-earned food!
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • nolaegghead
    nolaegghead Posts: 42,109
    Fan-farage-ing-tastic!
    Politicians Are they even CAPABLE of eating food - Daily Star

    ______________________________________________
    I love lamp..
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  • Stormbringer
    Stormbringer Posts: 2,470
    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?
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • JohnInCarolina
    JohnInCarolina Posts: 34,664
    Shazam!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Nature Boy
    Nature Boy Posts: 8,687
    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
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
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  • caliking
    caliking Posts: 19,779
    Bravo, sir! Bookmarked.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Stormbringer
    Stormbringer Posts: 2,470
    edited May 2021
    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.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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