Prep time 30 minutes
Braise time 3-4 hours
Hardwood pellets in competition hardwood blend
3-4 pounds Five Marys Farms beef short ribs
1 tablespoon olive oil
1 medium-sized Spanish onion, diced
1 cup green pitted Spanish olives
1 15-ounce can diced tomatoes
2 cups low sodium beef broth
3 cloves garlic, crushed
Kosher salt and pepper to taste
1 teaspoon paprika
Pinch of saffron
1 cup red wine
Preheat the grill to 300 degrees. On the kitchen stove, heat a cast iron braiser over medium heat. Brown the short ribs in oil, then add the onion, olives, tomatoes, beef stock, and garlic. Season generously with kosher salt and cracked black pepper. Add the paprika and saffron, then mix. Add 1 cup of red wine. Place the entire braiser on the grill and cook 60 minutes without a lid. After 60 minutes, place the lid onto the pot and cook an additional 2-3 hours until the short ribs are fall-apart tender.
Alternatively, you can smoke the ribs 60 minutes, then finish the braise in your kitchen oven.