Merlot Braised Short Ribs (Outdoor DO)
Ingredients
4-6 Beef Short Ribs
1 cup Merlot Wine
1.5 cups Beef Broth
4 sprigs Fresh Thyme
8 oz whole Portobello Mushrooms
8 oz Baby Carrots
1 cup flour
Salt & Pepper
2 Tbsp Oil
Optional: chopped Onion or Shallots, and chopped Garlic
Outdoor DO: 10”
Coals: 22 – 10 bottom, 12 Top (2 batches)
Cook Time: 2 Hours
Procedure
In a large bowl, mix the flour with Salt and Pepper to taste (about 1 Tbsp each). Wet the ribs in water, then roll in the flour to coat. Set aside. The flour on the ribs will help to thicken the sauce later.
Start your first batch of coals and set the DO in place. Add oil and let it heat for 10 minutes. Now add the ribs and let brown for 8 minutes on one side. Flip the ribs and let cook another 10 minutes.
Now add the wine and beef broth. Let cook 10 minutes.
Add the carrots, mushrooms and thyme (also add onion, shallot, and garlic if you’re using it). Stir and let cook. As this is cooking, start your next batch of coals (about 15 minutes). Once the coals are ready, open the DO and stir to give all the ingredients one final mixing. Cover and then replace the spent coals with the fresh batch. Let cook undisturbed for 1 to 1.25 hours. After that time, remove coals and set the DO aside. Allow to sit 5-10 minutes.
Open DO and plate Ribs and veggies over rice. Enjoy. If camping, this is easiest eaten out of a bowl with rice in the bottom.
The Beef Short Ribs.
Coat the Ribs in Flour.
Brown the flour coated ribs in a little oil in the DO.
Ribs are browned.
Add the Beef Broth and Red Wine (Merlot).
The final ingredients: Fresh Thyme, Portobello Mushrooms, and Baby Carrots.
Everything in the DO and ready for a 1 hour simmer.
It’s done.
Plate and enjoy.
Ingredients
4-6 Beef Short Ribs
1 cup Merlot Wine
1.5 cups Beef Broth
4 sprigs Fresh Thyme
8 oz whole Portobello Mushrooms
8 oz Baby Carrots
1 cup flour
Salt & Pepper
2 Tbsp Oil
Optional: chopped Onion or Shallots, and chopped Garlic
Outdoor DO: 10”
Coals: 22 – 10 bottom, 12 Top (2 batches)
Cook Time: 2 Hours
Procedure
In a large bowl, mix the flour with Salt and Pepper to taste (about 1 Tbsp each). Wet the ribs in water, then roll in the flour to coat. Set aside. The flour on the ribs will help to thicken the sauce later.
Start your first batch of coals and set the DO in place. Add oil and let it heat for 10 minutes. Now add the ribs and let brown for 8 minutes on one side. Flip the ribs and let cook another 10 minutes.
Now add the wine and beef broth. Let cook 10 minutes.
Add the carrots, mushrooms and thyme (also add onion, shallot, and garlic if you’re using it). Stir and let cook. As this is cooking, start your next batch of coals (about 15 minutes). Once the coals are ready, open the DO and stir to give all the ingredients one final mixing. Cover and then replace the spent coals with the fresh batch. Let cook undisturbed for 1 to 1.25 hours. After that time, remove coals and set the DO aside. Allow to sit 5-10 minutes.
Open DO and plate Ribs and veggies over rice. Enjoy. If camping, this is easiest eaten out of a bowl with rice in the bottom.
The Beef Short Ribs.
Coat the Ribs in Flour.
Brown the flour coated ribs in a little oil in the DO.
Ribs are browned.
Add the Beef Broth and Red Wine (Merlot).
The final ingredients: Fresh Thyme, Portobello Mushrooms, and Baby Carrots.
Everything in the DO and ready for a 1 hour simmer.
It’s done.
Plate and enjoy.
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