SHORT RIB VOLCANO TOWER
6 to 8 short ribs
freshly ground pepper
2 tablespoons extra virgin olive oil
3 carrots chopped
1 red onion chopped
3 sacks celery chopped
6 garlic cloves
3 thyme sprigs
1 teaspoon peppercorns
water to cover
1 cup red wine
2 cups canola oil
1/2 cup flour plus 1 tablespoon
1 teaspoon baking soda
1/2 baking powder
2/3 cups cold soda water
1 or 2 red onions, chilled 1/2 -inch thick, carefully separate into rings. You will need 3 per person
1 cup Barbecue Sauce – See Sauces section for recipe
Season short ribs with sea salt, dry mustard, Hungarian paprika and freshly ground pepper.
Heat olive oil in a roasting pan. Add short ribs and brown very well on all sides.
Brown vegetables in a pan until very golden.
Add vegetables to the meat.
Deglaze the pan that you browned the vegetables in, with wine and water. Pour liquid over short ribs. Cover with liquid. Bring to a boil and cover. Bake for 1 hour in 425 degree oven. Reduce heat to 375 degrees and bake 2 hours more. Reduce heat to 225 and bake 6 hours. Let cool in oven. Strain broth to use for stock. Chill stock and then remove fat. Short ribs maybe frozen or kept in the refrigerator. Remove back fat while warm. Season with a little extra sea salt before heating and serve with Barbecue Sauce.
For onion rings, heat oil to 375 degrees. Place 1/2 cup flour in bowl. Add baking soda, baking powder and cayenne. Stir in soda and make a creamy mixture. Dip one onion ring in flour and then batter. Place in hot oil and cook until golden. Drain on Paper towels and continue with remaining onion rings. Serve and enjoy!
Pairs Well With
These short ribs are so tender and so decadent that even just the smell will make your taste buds go into a frenzy. Serve them with mashed potatoes or any vegetable of your choice and let the meat do the rest of the talking.