Smoked & Braised Natural Short Ribs with Roasted Cipollini Onions & Smoky Jus
There are three steps: You’ll brine the ribs for 3 hours, then cold-smoke them for 30 minutes so the smoke flavor gets pulled into the middle of the meat when you braise the ribs—it’s not just a smoke jacket. Even in midwinter, it’s worth breaking out the grill for a killer cold-smoked and braised short rib. Choose aromatic woods for the wood chips. I use the wood from wine barrels and fruit trees, as well as grapevines. The last step is braising the ribs in red wine for 6 hours, which makes them incredibly tender. Succulent, bold, tender yet hearty, this beef dish demands a muscular, teeth-staining red wine.
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