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Grilled & Braised Rack of Beef Short Ribs

Nothing will warm your family’s hearts faster than a hearty beef dish. Low and slow is the ticket to this fantastic dish, and reminiscent of an osso buco. The beef ribs add a flavour that’s all their own. Add whatever vegetables are in season and you will have a whole meal ready at the same time. What could be easier?

Ingredients

Rack of beef short ribs
¼ cup flour
¼ cup brown sugar
Salt
Black pepper
½ teaspoon fresh thyme
½ teaspoon fresh oregano
Seasonal vegetables
1 cup Beef Stock
1 cup hearty red wine (like cabernet)

Preparation

  1. Low and slow is the ticket to this fantastic dish, and reminiscent of an osso buco, the beef ribs add a flavour that’s all their own. Add whatever vegetables are in season, and you will have a whole meal ready at the same time. What could be easier?
  2. About an hour before grilling, remove ribs from packaging, remove membrane from underside, rinse with tepid water and dry with paper towels.
  3. Apply the mixture of flour, sugar, salt, pepper, thyme and oregano on the ribs and work in with your hands so it’s a good coating.
  4. Rest ribs on counter and rise to room temp.
  5. While that’s happening, clean and prep the vegetables – covering with water, if necessary to prevent browning.
  6. Pre-heat half of the grill to Medium-High, the other half no heat.
  7. Spritz the ribs with a bit of oil and place on clean, hot grates.
  8. Use tongs to turn so they don’t burn and brown surface of rib on both sides (the outside colour should be darker than peanut butter, but not as dark as chocolate).
  9. This may take anywhere from 5-15 minutes, depending on the heat of your grill.
  10. Watch closely because the sugar will tend to burn.
  11. When they are brown, put them into the disposable pan (you can cut the rack in half, if you need to.)
  12. Add the vegetables, wine, and beef stock to the pan with the ribs. Leave the pan over the hot side until the liquid is hot. and then turn down to low.
  13. Cover the pan with the foil and move the pan to un-heated section of the grill.
  14. Close the hood of the grill and cook for at least 2 hours, opening the grill as little as possible.
  15. When you check for doneness, add more stock, as necessary, to keep some liquid in the bottom.
  16. The fat from the ribs, along with the flour and liquid, will form a rich, dark gravy.
  17. Remove the ribs to the kitchen and cut them into individual ribs for serving.
  18. Plate with the vegetables and top with the gravy.
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