Big Dog's Short Ribs

Posted by Big Dog at 3/4/2008 8:24 PM
Categories: Throwdown

As usual I took a traditional approach t the short ribs, but this is certainly not a short process. I had about 10 pounds of pork bones from previous projects and was determined to use them for one of my killer sauces.  I roasted them for the night at 250(f), the next morning, into the stock pot they went with some roasted garlic and onions and a few herbs I had lying around. The stock boiled for the day and my 10 gallons of brown nectar was reduced by half. Into the garage to cool for the night so that I could skim off the fat and let the flavors mellow.  Next morning into the cast iron pot went a full rack of the ribs, 1/2 a head of garlic, a sliced onion, two cups of red wine and two cups of the brown stock. Into the oven for a 5 hour braze (or is that braise) what ever but a long slow cook.




This is only one part of the equation, When they are done they were so tender it was difficult to get them out without turning the whole thing into pulled pork. I reserve the broth and skim off all the fat, yes the was lost more fat and it's needs to go because we are turning this brown nectar into a cherry port reduction sauce, that is truly nectar of the Gods. 

The strained broth goes back into a sauce pan with two cups of port wine, a cup of cherries, I used frozen sour cherries, the juice of a blood orange and a handful of blueberries I had in the fridge. This was reduced by 1/2, a quick spin with the hand blender and then strained to get any solid materials out (adjust sugar to taste), reduce by 1/2 again. 

The ribs go back into the oven and they are glazed with the reduction sauce several times. 


       

They were definitely a 9 out of 10, just incredible. I saved a row for the pit boss so will have to take a run over there tomorrow so he can compare them with his.

I feel a win coming on
 

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