I’m not a master-griller, but this recipe sure makes me feel like one! These short ribs are braised indoors then grilled and glazed outdoors. The result is a an amazingly tender interior with a wonderful crispy exterior. Since most recipes call for browning the meat before braising, I found this method to be somewhat of a revelation. And taking the time to chill the ribs and the braising liquid before finishing the dish makes removing the fat from both a breeze.
This is slow food, but it’s not complicated food, so give it a try next time you want to impress some barbecue fanatics. And everything except the final grilling and glazing, which takes 10-15 minutes, can be done way ahead of time. Recipe adapted from Weber’s Smoke by Jamie Purviance.