Ingredients
- 4 1/2 lb bone-in short ribs
- 1/2 cup white wine
- 2 thyme sprigs
- 2 rosemary sprigs
- 2 garlic heads halved
- 1 Tbsp smoked paprika
- black pepper
- kosher salt
Instructions
Prep the day before BBQ
-
Set oven to 500 farenheit.
-
Prepare a large greased baking pan and put in. Arrange the thyme, rosemary and garlic between pieces of meat. Season with salt and pepper and half the paprika.
-
Pour white wine over the whole thing and the bake for half an hour on 500.
-
Lower oven to 350 degrees and take meat out of the oven and layer three times with aluminum foil. Put the whole pan back into the oven for 3 hours. Remove and let cool off totally. Take meat out of the pan.
-
Take the juice from the pan to form a gravy by adding in the rest of the parika with salt and pepper. Rub this gravy all over the meat and seal the meat in a container. Wrap the container in plastic wrap and leave in fridge over night.
On site finishing BBQ
-
Grill the short ribs until a crunchy layer forms on each side. Try to only flip the meat once.
Recipe Notes
