- Feb 5, 2002
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Campo’s cooking style mixes Cajun, Creole and Italian cuisine.
Ingredients
Smoke 2 to 3 of the beef short ribs at 225 degrees F with hickory/oak smoke for 1 to 2 hours. Note: don’t smoke all the BBQ beef ribs as this may overpower the dish and we want to reserve some of the ribs for browning to make gravy.
With remaining beef ribs, heat up Dutch oven with 2 tablespoons cooking oil to brown the ribs. Brown ribs meat side down for 2 to 3 mins, until brown bits begin to form in bottom of enamel Dutch oven.
Remove beef ribs, and deglaze pot with the vegetables. Don’t add garlic just yet as it could burn. Deglaze until the vegetables are soft and onions are translucent. Add garlic at end and cook down until aromatic. Add 1 to 2 cans of beer. Add the beef stock. Bone broth works great too.
Add just enough stock (approximately 2 to 3 inches deep) to cover the bones of the beef ribs in Dutch oven. Add all beef ribs to the Dutch oven.
Simmer with lid on for 2 to 3 hours, then remove lid and cook for another 30 to 45 minutes. May need to thicken with cornstarch or flour to desired consistency.
Beef ribs should be shreddable and very tender. Remove bones and membrane from ribs leaving only tender meat in Dutch oven. Gravy can be put into fat separator to remove some of the fat, then returned to pot as gravy. Carrots may be added as well with 1 hour left at simmer to ensure they’re soft. Potatoes work well too. Serve over white rice with herbs and parsley.
www.ncregister.com
Recipe: Smoked and Braised Beef Short Ribs
“This my way of cooking simple smoked-and-braised beef short ribs,” says Trey Campo.Ingredients
- 8 beef short ribs
- 2 tablespoons cooking oil
- Salt
- Coarsely ground black pepper
- Garlic powder
- 2 stalks celery, chopped
- 2 onions, peeled and diced
- 1 bell pepper, diced
- 2 garlic cloves, peeled and diced
- 1 to 2 cans of 12-ounce beer, preferably dark
- Beef stock, preferably homemade
- 2 carrots, sliced
Smoke 2 to 3 of the beef short ribs at 225 degrees F with hickory/oak smoke for 1 to 2 hours. Note: don’t smoke all the BBQ beef ribs as this may overpower the dish and we want to reserve some of the ribs for browning to make gravy.
With remaining beef ribs, heat up Dutch oven with 2 tablespoons cooking oil to brown the ribs. Brown ribs meat side down for 2 to 3 mins, until brown bits begin to form in bottom of enamel Dutch oven.
Remove beef ribs, and deglaze pot with the vegetables. Don’t add garlic just yet as it could burn. Deglaze until the vegetables are soft and onions are translucent. Add garlic at end and cook down until aromatic. Add 1 to 2 cans of beer. Add the beef stock. Bone broth works great too.
Add just enough stock (approximately 2 to 3 inches deep) to cover the bones of the beef ribs in Dutch oven. Add all beef ribs to the Dutch oven.
Simmer with lid on for 2 to 3 hours, then remove lid and cook for another 30 to 45 minutes. May need to thicken with cornstarch or flour to desired consistency.
Beef ribs should be shreddable and very tender. Remove bones and membrane from ribs leaving only tender meat in Dutch oven. Gravy can be put into fat separator to remove some of the fat, then returned to pot as gravy. Carrots may be added as well with 1 hour left at simmer to ensure they’re soft. Potatoes work well too. Serve over white rice with herbs and parsley.
Trey Campo, With a Recipe for Braised Beef Short Ribs
Campo’s cooking style mixes Cajun, Creole and Italian cuisine.
