By Anthony Serrano
Anytime I see short ribs on a menu I just have to order them. It’s always been one of my favorite entrees to order at a restaurant but the reality is it’s super easy to make using a Bull Grill! All you need is a little bit of time and the right ingredients to create an amazing and elevated dinner. Using a smoke box and the indirect heat method will help you grill succulent and tasty short ribs every time on a Bull Grill.
| Ingredients |
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1-2 slabs of Beef Short Ribs
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1/4 cup Salt
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1/4 cup Black Pepper
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1/4 cup Garlic Powder
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1/2 cup Yellow Mustard
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2 quarts beef stock
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1 pint red wine
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| Instructions |
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Start by trimming away any silver skin and the fat cap slightly.
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Coat the entire slab with mustard and heavily season with salt, pepper, and garlic powder. Place the meat on a foil lined sheet tray. (You can refrigerate up to 12 hours before cooking for concentrated flavors but it’s not needed.)
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Place in the middle of a Bull Grill that has been preheated to 250° using the indirect heat method.
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Grill for 2 hours with the lid closed (Use a smoke box to give the meat a smokier flavor).
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Carefully transfer the meat into a large heavy duty pan. Fill pan with beef stock and wine until the meat is mostly covered. Cover with foil and place the pan back in the grill.
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Grill for another 3-4 hours or until the meat is fork tender. Allow the meat to rest for 30 minutes before slicing.
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Serve with pasta, roasted veggies, risotto, or greens.
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