Dutch oven short ribs

The cook, step by step.

1. 1

   Step 1

   Done

   Light the barbecue to a dome temperature of 130 degrees Celsius and prepare the BBQ in an indirect setting. In the meantime, remove the short ribs from the silver lining and excess fat layer and cut them into a few ribs. Sprinkle them well around with salt and pepper. Once the BBQ is at temperature you put 2 chunks of oak wood by the coals and may the short ribs on the grid. Then close the lid and let it smoke for 2 hours. Make sure the temperature stays at 130 degrees this period.

   BBQ temperature: 130°C2h
2. 2

   Step 2

   Done

   After 2 hours of smoking remove the short ribs from the barbecue and put them aside on a plate. It's not a problem that they cool something off. We now place our Dutch oven on the grill directly above the coals. The temperature may be increased to 160 degrees Celsius in the dome. Now fry the onion glassy in the butter and then add the pressed garlic. Bake this briefly. Then add the carrot and fry for 2 minutes and then add the last 2 tablespoons of tomato puree and bake for a few minutes.

   BBQ temperature: 160°C2m
3. 3

   Step 3

   Done

   Once the tomato puree is deacidified we do the short ribs on top of the vegetables and then fill the Dutch oven with the wine and beef broth. Afterwards the fresh herbs and wrchestershire sauce go with it and the lid goes on the Dutch oven. We now bring the temperature back to 100 degrees and simmer the short ribs gently for about 4 hours until the meat is really nicely soft. If it is not quite soft after 4 hours, then you continue to cook it.

   BBQ temperature: 100°C
4. 4

   Step 4

   Done

   Then put some of the vegetable mixture on a large plate and put the short ribs on top. Pour some of the beautiful gravy over it and you're done! Bon appetit!