BBQ short ribs from Hot and Hot Fish Club
When the weather is bad and it’s hard to grill your ribs… chin up! This is one of the best ways to do short ribs even on a sunny day! This recipe comes from one of the best chefs in America, Chris Hastings of Birmingham, Alabama. His cookbook, Hot and Hot Fish Club Cookbook includes some of the favorites from his restaurant as well as stories of how the ingredients get from farm to table. We are lucky to have him in Birmingham look forward to many more delicious surprises from his team in the future!
So here are the ribs:
1/2 cup peanut oil
8 (2-inch thick) bone-in beef (or pork) short ribs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
4 cups equal parts roughly chopped onions,celery and carrots (mirepoix)
6 fresh thyme springs
3 garlic cloves, smashed and peeled
1 bay leaf
6 cups store bought beef stock
4 cups BBQ sauce (Chris lists his recipe here for homemade sauce, I use a medium heat, not-too-sweet store bought sauce)
Preheat oven to 325 degrees.
Heat the oil in a cast iron skillet over high heat. Season the short ribs on all sides with salt and pepper. Sear the ribs on all sides until well browned, about 8 minutes. Remove the ribs and place into a 11x14 pan. Discard oil from pan and reserve browned bits on the bottom.
Scrape the browned bits into a medium stockpot and place over high heat. Add the butter and stir until melted. Add the mirepoix and cook until golden brown, about 5 minutes, stirring frequently. Stir in the thyme, bay leaf and garlic and continue cooking for about 2 minutes.
Add the stock and BBQ sauce and bring the mixture to a boil. Once it begins to boil, pour the liquid over the short ribs and cover the pan with a tight fitting lid or aluminum foil. Place into the oven and cook for 2 1/2 hours or until the meat pulls easily away from the bones.
Remove the ribs carefully onto a serving platter and strain the braising liquid through a fine strainer. Bring the liquid to a boil and lower heat to medium low. Simmer until it is reduced by 1/3, about 5 minutes. Serve sauce at the table over the ribs.
At this point, Chris throws the veggies out and serves the ribs with the sauce only. I prefer to keep the braised vegetables and serve them as well. Your choice!
Such a delicious dish and made even better served with succotash and cornbread from previous posts:
http://stovetoptodesktop.tumblr.com/post/51416697658/summer-succotash-the-alternative-side
http://stovetoptodesktop.tumblr.com/post/32803366324/go-to-sour-cream-cornbread
Enjoy!











