Use and Care Manual

25
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25
SMOKED SHORT RIBS
FUNCTION: SPECIALTY ROAST | PREP: APPROX. 10 MINUTES | PREHEAT: APPROX. 20 MINUTES
TOTAL COOK TIME: 4 HOURS | MAKES: 4–8 SERVINGS
BEGINNER RECIPE
DIRECTIONS
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.
2 Turn left-hand dial to select SPECIALTY ROAST.
Press WOODFIRE FLAVOR. Set STAGE 1
temperature to 700°F and set time to 15 minutes.
Push the right-hand dial to set STAGE 2, then set
temperature to 325°F, and set time to 3 hours 30
minutes. Select START/STOP to begin preheating
(preheating will take approx. 20 minutes).
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.
INGREDIENTS
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)
4
When STAGE 2 cooking begins, open door, and remove
the pan. Transfer the ribs to a 2
1
/2 quart baking dish.
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
30 minutes.
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
HIGH-HEAT ROASTER
HIGH-HEAT ROASTER