dino bones recipe

DINO BONES | BEEF SHORT RIBS

Dino bones, brontosaurs ribs, or beef ribs? No matter what you call them, this recipe is a guaranteed hit! You’ll get a subtle red wine flavor with our special braise, but still have that rich, deep down beef flavor. Add a special twist with our Gold N’ Bold mustard sauce.

DINO BONES | BEEF SHORT RIBS

Dino bones, brontosaurs ribs, or beef ribs? No matter what you call them, this recipe is a guaranteed hit! You’ll get a subtle red wine flavor with our special braise, but still have that rich, deep down beef flavor. Add a special twist with our Gold N’ Bold mustard sauce.

 

INGREDIENTS - BRAISE

  • 1 Cup Beef Broth or Stock
  • 1 Cup Red Wine
  • ¼ Cup Worcestershire Sauce
  • 2 Tbsp. Butter

INGREDIENTS - SPRITZ

  • 1 Cup Apple Cider Vinegar
  • 1 Cup Apple Juice

DIRECTIONS

First, score the uncooked ribs and trim off any fat or non-uniform meat. Once trimmed, pour olive oil over the membrane side of the meat. Next, coat ribs in our Grilla Grills Beef Rub and spread evenly.

In a deep-dish baking pan, combine beef broth, red wine, Worcestershire sauce, and butter to create the braise. In a small bowl or spray-bottle, combine apple cider vinegar and apple juice to create cooking spritz.

Preheat Grilla or Silverbac to 250 degrees Fahrenheit and place beef ribs directly on the rack. Every hour spray ribs with the spritz combination. Leave on grill for roughly three hours.

Once cooked, remove the ribs and place them meat side down in the braising mixture. Seal dish tightly with tin foil and place back on the grill for an additional 2- 2 ½ hours or until the internal temperature reaches 200 degrees.

Pull from grill and flip ribs so the meat is facing up. Sprinkle with beef rub and let sit until cool.

Cut, serve, and enjoy!

PT30M
PT6H
Rack of Ribs
Grilla Grills

Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410
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