8 Hour Braised Short Ribs

Karl R

Member
I haven’t had anything else that is edible give me more satisfaction in my life. Served over creamy cheesy grits, it was delightful. Braised at 275 F with red wine and stock. Checked every two hours and added another cup of stock. Turned the heat down to 250 F for the final two hours. I found and restored this unmarked Wagner Dutch Oven and immediately put it to use. It went to work for me.
 

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Just curious, have you tried this with a camp dutch oven with coals? Curious how many coals it would take, etc. I've made this before but with just a pan, not cast iron. It's an incredible dish
 
I like smoking the short ribs in the pellet grill. Just starting to use the cast iron more. Mrs. can't lift it so dont use it. Eggs and sausage will come from the skillet this morning later. That is a fine looking dish. Curious what the round red item are - tomatoes I am guessing?
 
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