Grilling braised beef: Deep pleasure in the height of summer
Molasses Braised/Grilled Short Ribs
Some foods are meant for enjoying in the rich, golden fields of summer. Corn on the cob, ruby red tomatoes, peppery summer greens. And other foods are for crispy-cold winter nights, like a hearty, hot stew.
But some food is so good, all year long, that it begs us to find a place on the table whenever a celebration is at hand.
Enter short ribs, with fanfare.
Or, more accurately, enter short ribs, with molasses. And pull out your EuroCAST grill pan! (You don't have one? Check out our deal below.) It will put you in training for making this dish all year long, even when the rains and snows come.
- 5 pounds bone-in beef short ribs
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 3 medium carrots, peeled, chopped
- 1 tablespoon tomato paste
- 3 to 4 cups low sodium beef stock
- 1 cup molasses
- 1 star anise
- 8 sprigs thyme
- 2 head of garlic, halved crosswise
Preheat oven to 350°.
- Season short ribs with salt and pepper. Heat oil in your largest EuroCAST Dutch oven over medium-high.
- Working in two batches, brown the short ribs on all sides, about eight minutes per batch.
- Transfer short ribs to a plate.
- Pour off all but 3 Tbsp. drippings from pot.
- Add onions, carrots, to pot and cook over medium-high heat, stirring often, until onions are browned, about five minutes.
- Add tomato paste; cook, stirring constantly, 2-3 minutes.
- Stir in stock then add short ribs with any accumulated juices.
- Bring to a boil; lower heat to low and simmer until liquid is slightly reduced-about 25 minutes.
- Add the molasses and the herbs to pot along with garlic.
- Bring to a boil, cover just slightly with your EuroCAST lid and reduce to low.
- Cook until short ribs are tender, but still are maintaining their shape, about 2–2½ hours.
- At this point, you can allow to cool and refrigerate for finishing another day, or continue to the final grilling step. Bring back to room temperature if refrigerated.
- Remove ribs from braising liquid and pat dry in kitchen towels. Remove garlic heads. Discard braising liquid.
- Over medium to high heat in your EuroCAST grill pan, add braised ribs in a single layer until well grilled in all sides.
- Remove to serving tray with garlic heads, and continue to grill the remaining ribs.
Find out what Lisa recommends for side dishes, and clever ways to make your BBQ sauce bolder, after a few words about the pans she's using in the recipe.
Lisa's Tips: Sides and add-ins
Serve the braised, grilled ribs with your favorite sides. See here with white bean hummus, cucumber and olive salad over Greek yogurt and warmed pita for short rib pita sandwiches.
Fire up your own BBQ sauce with add-ins, some from your dry good section of your grocery store, and some from the produce section.
Simple to do, they can add dynamite flavor to your usual BBQ sauce: Pomegranate molasses (found in many gourmet markets), diced Serrano peppers, diced green apple, sesame seeds, tahini sauce.