– courtesy Sarcoa, Hamilton
Smoked & Braised Beef Short Rib
2 lbs boneless beef short rib
2 cups maple wood chops, soaked (for smoking)
1 bottle red wine
2 tbsp cumin
2 tbsp coriander
2 tbsp black peppercorns
2 bay leaves
2 tbsp fennel
Combine red wine, herbs and spices in a container large enough to store the ribs. Add short ribs and marinate for 24 to 48 hours in the refrigerator.
Remove and reserve marinating liquid.
Smoke ribs for 1½ hours at 180°F with maple wood chips.
Place smoked ribs back into reserved marinade, cover with foil and braise in oven at 325°F for 4 hours or until tender.
Serve with mashed Yukon Gold potatoes and seasonal vegetables.