We're firing up our Pit Barrel Cooker for a beef short rib pot roast! This dutch oven pot roast recipe is really easy and can be made using your charcoal grill or oven. Full recipe is below!
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ULTIMATE STEAK SHAKE RECIPE
1 tbsp each:
kosher salt
black pepper
montreal steak seasoning
Badia Complete Seasoning
minced dry garlic
1 tsp chile de arbol
1/2 tsp garlic powder
1.5 - 2 tsp rosemary
Combine all ingredients and use on steaks or any cut of beef.
BEEF SHORT RIB POT ROAST RECIPE
2-3 lbs boneless short ribs (or 4 lbs bone in)
4 slices chopped bacon
1 lb button mushrooms
1 lb pearl onions peeled
3 carrots peeled and roughly chopped
2 celery stalks roughly chopped
8-10 whole garlic cloves
1 bottle red wine
2 tbsp tomato paste
2 bay leaves
Salt, black pepper, thyme
Butter for melting
Prep the short ribs by applying our Ulitmate Steak Shake or your favorite dry rub or seasoning. Set the ribs in the fridge until time to cook.
Setup and light your Pit Barrel according to the instructions provided by Pit Barrel. If using a different charcoal grill, setup your grill for indirect cooking.
When your Pit Barrel or charcoal grill is ready, place the short ribs on the grill and smoke for two hours.
While the ribs are smoking, it's time to put together the rest of our ingredients for the pot roast. You can do this on a stove top or over direct heat on a grill.
In a dutch oven over medium heat, add chopped bacon and cook until bacon is done. Strain and remove the bacon and set aside. Add the mushrooms, season with salt, pepper, and thyme until the turn a golden brown color. Remove them and set aside with the bacon. Add the onions, season with salt and pepper and let cook until the have a nice sear. Remove them and set aside with the bacon and mushrooms. Finally, add the carrots, celery, and garlic cloves, season with salt and pepper and cook until they have a nice sear. Deglaze with a full bottle of wine, and stir in the tomato paste.
After the short ribs have smoked for a couple hours, remove them and add them to the dutch oven with the wine, carrots, celery, garlic, and tomato paste. Place the dutch oven in the Pit Barrel (or other charcoal grill or oven) and let it cook for approx two hours. Then add the mushrooms, bacon, and onions to the dutch oven and let the pot roast finish for another couple hours until the short ribs are fork tender.
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