Sear, Braise and Glaze Boneless Ribs

READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SEASON:.
  • Generously season the meat with the dry rub. Place in a ziplock bag and refrigerate over night.
  • SEAR:.
  • Seared on searing element but you can sear over Medium high direct heat. Just to brown, char, mark the meat. Remove to plate, set aside.
  • BRAISE:.
  • In a prepared pot over direct heat. I used my trusty cast iron Dutch oven.
  • Pour olive oil or fat of your choice. When hot add mushrooms carrots, onions, celery, of course garlic, and paste.
  • Yes you can use any aromatic vegetables of choice. fennel would be a good choice. You can add potatoes, turnips, parsnips, or celery root for a complete meal. Stir all together.
  • Cook for 5 minutes.
  • I then added hot beef broth bring it to a boil. Then place the ribs in the veggies nice a comfy.
  • Move to indirect heat.
  • Topped with herbs.
  • Pour in more broth or Guinness just to come to top rim of meat to braise.
  • Cover pot with lid, close grill.
  • Cooking till tender about 1 1/2-2 hours.
  • Transfer the ribs to a plate. At this point you can strain liquid and let sit to remove fat. My ribs were lean so I didn`t.
  • GLAZE:.
  • Removed 1/8 cup braising liquid place into a bowl add and stir in glazing ingriednts. Adding more of the braising liquid if needed to make spreadable.
  • Remove meat from pot and place on direct heat.
  • Brush the mixture thinly on the ribs over medium direct heat. About 3 minutes adding more glaze then flip for 3 more minutes. Till sweet, shiny and dark.
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