Dino bones, brontosaurs ribs, or beef ribs? No matter what you call them, this recipe is a guaranteed hit! You'll get a subtle red wine flavor with our special braise, but still have that rich, deep down beef flavor. Add a special twist with our Gold N' Bold mustard sauce.
View full recipe: grillagrills.com/recipes/dino...
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Today we're doing the amazing thick short ribs. So what I'm gonna do today is just score these a little bit give them a little bit of bite through seen a good boning knife good chef's knife and just run a quick crosshatch across the membrane side, and you come back the other way just make a nice little diamond shape. And while I'm back here I'll trim up anything that just doesn't look uniform and nice. We'll go ahead and trim out the waxy hard fat on this last one here.
The next step after we get them all cleaned up and trimmed how we want them we're just going to put a light coat of olive oil on them. I do oil the membrane side so I want to give the membrane every chance it can to cook down and get out of the way okay so the oil is gonna help it cook a little faster. So we're using our Grilla Grills beef rub it's a fantastic rub for these. Don't wanna go too heavy you will still want to taste beef you don't want to be all rub but you definitely want a good coat.
So for our braise we're going to use one cup of really good quality beef stock or beef broth. One cup of red wine, a quarter cup of Wurster sauce and then you need a couple tablespoons of butter. One other thing we do mix together, we use one part apple cider vinegar and one part apple juice in a spritz bottle and once an hour we're going to spritz our beef ribs okay. We've got our grill heated up to 250. We're gonna put these guys on the bottom rack.
Okay, so it's been an hour so it's time check out our beef ribs oh yeah they're starting to get some good color so we're going to spritz with our mixture let shovel back in just a little bit and we'll check on them in about another hour. Now go meat side down in your braise okay definitely want to go meat side down got to get that meat down in the juices. You want a really good seal on this okay once you start foiling it up. Use a little extra foil make sure you're covering your pan well and it shouldn't take much more in about two two-and-a-half hours for these to be I mean absolutely just fall-off-the-bone tender and that's what we wan. Okay so we're gonna put these guys exactly where they were before just dead center in the bottom rack we have to take these things up to 205 degrees from to get super tender but at any point you're happy with the texture and the tenderness that's when you should pull them rest them for just a little bit, and then eat them. Okay so our beef ribs are done they're cooled off so it's time to cut them. So let's give this a taste man this thing guys look at that it's just awesome. So would you make these at home you've seen them made today did you how would you rate this on the difficulty scale? Super easy. Not that difficult. Brontosaurus ribs, beef ribs, short ribs, whatever you want to call them they got a lot of names but they were fantastic but I'll tell you what I loved them in that mustard sauce, especially the Grilla Gold n Bold. It's not your standard mustard sauce it's well balanced, it's just enough of a mustardy bite.
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