Dinner
Smoked Short Ribs
Recipe by Ninja Test Kitchen
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- 9 each boneless short ribs
- 1/2 cup red wine
- 1/4 cup (2 ounces) tomato paste
- 1 cup beef stock
- 1/2 cup baby carrots
- 1 medium white onion, peeled, thinly sliced
- 1 teaspoon celery seed
- 1/4 cup canola oil
- Kosher salt, as desired
- Ground black pepper, as desired
- Chopped parsley, for garnish
- 2 tablespoons cornstarch (optional)
- 1/4 cup water (optional)
Utensils
- Fine-Mesh Strainer
- Large Bowl
- Aluminum Foil
- Whisk
- Small Bowl
- Cooking Pot
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Step 1
Install the Accessory Frame in the bottom level of the unit. Place the Roast Rack in the Pro-Heat Pan, then place the pan in the oven. Pull open the smoke chamber. While holding the smoke box open, use the pellet scoop to pour pellets into the smoke box until filled to the top. Close the box.
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Step 2
Turn dial to select SPECIALTY ROAST. Press WOODFIRE FLAVOR. Set STAGE 1 temperature to 700F and set time to 15 minutes. Push the righthand dial to set STAGE 2, then set temperature to 325F, and set time to 3 hours. Select START/STOP to begin preheating (preheating will take approx. 20 minutes).
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Step 3
Season ribs on all sides with oil, salt, and pepper. When unit is preheated and ADD FOOD and PRS STRT is displayed, open door and place the ribs on the pan. Close door, select START/STOP to begin cooking. Throughout the STAGE 1 cooking cycle, flip the ribs to sear all sides, about 4 to 5 times.
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Step 4
When STAGE 2 cooking begins, open door, and remove the pan. Transfer the ribs to a 2 1/2 quart baking dish.
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Step 5
Pour the wine into the Pro-Heat Pan and scape the bottom of the pan to deglaze. Then using a fine-mesh strainer, strain the wine into a large bowl. To the wine, add tomato paste, stock, carrots, onion, celery seed, salt, and pepper and whisk until evenly combined. Pour the mixture over the ribs, then cover with aluminum foil.Place the dish in the oven, close the door, and cook until fork tender, about 3 hours.
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Step 6
When cooking is complete, open door, remove dish from oven and let rest for about 10 minutes. If a gravy is desired, remove meat from liquid, strain liquid into a pot and bring to a boil. In a small bowl, whisk together cornstarch and water to make a slurry. Then whisk slurry into boiling sauce until thickened. Place the meat and vegetables in the gravy and garnish with garnish with the parsley, if desired.
