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
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.
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!