Beef Short Ribs

In this 'Big Joe Backyard BBQ' recipe, Oded shows you how to make perfectly tender beef short ribs on the Big Joe Series III. Follow along as he guides you step-by-step through the preparation and cooking of bone-in beef short ribs, seasoned to perfection and paired with a zesty horseradish sauce.

Instructions

1. 01

   Set up the grill for 250°F and indirect cooking, with 2-4 chunks of oak wood.

2. 02

   Place a disposable aluminum pan under the expected rib positions and fill with red wine, beef stock, and some aromatic herbs. If not available, fill with water, as the ribs can dry out.

3.  

   

4. 03

   Remove the fat cap from the short ribs using a filet knife or your sharpest knife, taking care not to remove meat.

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6. 04

   Season liberally with kosher salt and fresh cracked pepper.

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8. 05

   Do not remove the membrane from the bottom of the ribs like you would with pork ribs. They can fall apart if you do.

9. 06

   Place seasoned ribs on the rack on top of the drip pan and position a thermometer into the deepest, center portion of the meat, taking care to avoid placing it near any bone.

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11. 07

    Cook until ribs reach an internal temperature of 203°F, then wrap in three layers of aluminum foil, wrap in some beach blankets, and hold in a cooler for one hour.

12. 08

    Combine all sauce ingredients at least one hour before serving. The sauce will keep in the refrigerator for up to 2 weeks.

13. 09

    Unwrap the ribs, slice, and serve with the prepared horseradish sauce.

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