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Twice-Cooked and Once-Barbecued Beef Short-Ribs

COMMENT:

Chefs are always looking for ways to complicate a simple dish! Every now and again, this mad scientist approach turns out a pretty darn good dish. This is one such recipe and it incorporates three of Louisianas best products: Abita Beer, Steen's Cane Syrup and Zatarain's Creole mustard.

INGREDIENTS:

METHOD:

Preheat oven to 325 degrees F. In a 10-quart dutch oven over medium-high heat, brown bacon to render fat. Remove crisp bacon and set aside. In the same pot, brown short-ribs, 4 at a time, being careful not to burn the bacon fat. Remove the ribs and keep warm. Once all the ribs are brown add onions, celery and garlic into the same pot. Saut 2 to 3 minutes or until vegetables begin to caramelize. Add cooked bacon and all remaining ingredients. Stir well to blend all ingredients then bring to a rolling boil, reduce to simmer and add short-ribs. Cover and bake for 1 hours or until tender. Do not allow ribs to overcook and fall apart, but be sure they are tender to the fork. (NOTE: This may be done 1 day in advance to barbecuing.) Remove ribs and discard liquid. When ready to barbecue, prepare grill according to manufacturers directions. Place the tender ribs over a medium fire with your favorite smoked wood. Allow the ribs to heat thoroughly and pick up the smoke flavor while brushing generously with your favorite barbecue sauce.