Grilled Bbq Short Ribs
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
54
Sourness
38
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 tsp
Kosher Salt2 tbsps
Olive Oil2 cups
Onion (1/4-inch dice)1 cup
Carrot (1/4-inch dice)1 cup
Celery (1/4-inch dice)4 cloves
Garlic (peeled and smashed)4 sprigs
Sage (fresh)4 sprigs
Thyme (fresh)1 cup
Chicken Stock1 cup
Red Wine Vinegar1 cup
Barbecue Sauce1 cup
Brown Sugar2 tbsps
Hot Sauce (such as frank's)2 cups
Cornmeal (stone-ground)2 tbsps
Unsalted ButterDirections:
1
Watch how to make this recipe
2
Special equipment: a pressure cooker (see Cook's Note) Season the short ribs with 1 teaspoon each of the salt and black pepper
3
Heat the oil in a pressure cooker over medium-high heat
4
When hot, add the short ribs and sear on all sides, 4 to 6 minutes
5
Remove from the pressure cooker and reserve
6
Lower the heat to medium, add the onions, carrots, celery, garlic, sage and thyme and cook until lightly caramelized, 6 to 8 minutes
7
There should be a fond-- tasty bits from searing the ribs--on the bottom of the pan
8
Add the red wine and chicken stock and, using a wooden spoon, scrape the bottom of the pressure cooker to get the fond into the sauce
9
Let the wine reduce for 6 minutes
10
Add the short ribs back to the pressure cooker and stir well
11
Add the pressure cooker lid, line up the arrows and, following the manufacturer's instructions, keep over medium heat while the cooker pressurizes
12
Cook over medium heat until the ribs are tender and almost falling off the bone, 45 minutes
13
Remove the pressure cooker from the heat and carefully release the steam through the pressure valve on the lid, following the manufacturer's instructions
14
Transfer the ribs to a plate
15
Reserve to the side
16
Strain the cooking liquid from the pressure cooker into a small saucepan and cook over medium-high heat until reduced by half, about 15 minutes
17
Meanwhile, in a separate saute pan, combine the red wine vinegar, barbecue sauce, brown sugar, hot sauce, red pepper flakes, remaining teaspoons each of salt and black pepper and whisk together well
18
Bring the sauce to a simmer
19
Add 1 cup of the reduced cooking liquid to the barbecue sauce mixture and cook until thickened, another 5 minutes
20
Prepare a grill for medium-high heat
21
Place the short ribs on the grill, baste with the barbecue sauce, and cook until they have started to caramelize, 2 to 3 minutes
22
Baste the short ribs with the sauce, flip the ribs, and cook until the other sides start to caramelize, 2 to 3 minutes more
23
Remove the short ribs to a cutting board and allow to rest 5 minutes
24
Serve the BBQ short ribs over a bed of Roasted Red Pepper Polenta; drizzle with more barbecue sauce and garnish with sliced scallions, if using
25
Serve immediately
26
To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides
27
Place the peppers in a medium bowl, cover with plastic wrap and allow them to steam for 10 minutes
28
Peel away the blackened skins from the peppers
29
Cut away the stems and then seed, core and coarsely chop the peppers
30
Place them in a food processor and puree until smooth; reserve to the side
31
In a heavy bottom medium pot, bring 8 cups water, salt and the roasted red pepper puree to a boil
32
Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in
33
Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes
34
Cook the polenta, stirring every few minutes and scraping the bottom of the pan to prevent from sticking for 35 to 40 minutes
35
When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate
36
Pour the polenta into a medium serving dish and serve immediately