By: Chef Randy
Prairie Street Prime Resident Chef
The short rib is king of BBQ smoked beef ribs. Prairie Street Prime’s cross-cut plate is infused with rich fatty marbling which breaks down to create a tender, juicy, unctuous flavor and consistency. You can also braise or stew (inside or outside). Whatever your preference, this one’s a show-stopper, or as Chef Randy calls it — heaven on a plate! In this episode, he demonstrates how easy it is to use a Dutch oven on the grill to braise our 3-bone cross cut in a rich tomato broth with onions and a vegetable stock. This simple dish makes for a memorable meat-eating experience. Happy cooking!
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