Uploaded October 2023 | Updated September 2026, 2 weeks ago
Braized Beef Short Ribs
(For a 12” Camp Oven)
Ingredients:
2 tbsp. olive oil, divided (More may be needed with high temperature searing)
8 beef short ribs, divided
1 medium sized yellow onion, diced
3 medium sized carrots, cut into ½” long pieces
3 stalks celery, cut into ½” long pieces
2 tbsp. minced garlic
¼ cup tomato paste
¼ cup all-purpose flour
½ tsp. cayenne pepper
2 cups cabernet sauvignon red wine
10 oz. salt pork, chunked
1 unpeeled orange, divided (for orange zest and slices)
3-4 cups beef stock (enough to submerge ribs)
2 sprigs thyme
3 bay leaves
Garnish:
fresh chopped cilantro
fresh chopped chives,
fresh chopped green onions
orange zest (from end cuts of orange)
Directions:
1. Get your Camp Oven hot using a camp stove. When it starts to smoke, add half of the oil. When the oil is smoking hot, sear all sides of the 1st batch of ribs. (4 ribs) Remove seared ribs from the oven and set aside. Use the remaining oil for the 2nd batch. Remove 2nd batch of seared ribs, set aside. Remove and any excess oil from the oven & discard. Leave any dark particulate matter in the bottom of the oven to be scraped up later, reduce the heat.
2. Add in the onions, carrots, celery and garlic. Simmer for 10-15 minutes, stirring constantly.
3. Add the tomato paste, flour and cayenne pepper, stirring constantly, until the flour is completely absorbed. Add the red wine. Using a flat wooden spatula, reduce the wine using long straight strokes going over the entire oven bottom of the oven for about 20 minutes.
4. Cut each end of the orange off and set aside, for orange zest garnish. Slice the remaining center section of the orange into ¼” thick slices, quartering each slice. Add the salt pork, return the short ribs back into the oven and add the orange slices. Add enough broth to submerge the short ribs. Add the thyme and bay leaves. Increase heat, bring to a boil, shut off heat and place lid on the oven.
5. Place the Camp Oven onto a Dutch Oven table or other cooking surface and braise low & slow for 4 hours using 10 briquettes on the lid, evenly spaced in a ring and 4 briquettes evenly spaced under the oven wall. Change coals every hour. Lift lid to stir and check liquid level a couple of times during the Low & Slow 4 hour period of time.
6. Remove bay leaves and thyme sprigs and serve the short ribs over a bed of rice or mashed potatoes with the Wine & Orange Sauce. & Garnish on top and ENJOY THIS AWESOME DISH!!!
Webisode Index:
00:00 Intro
00:31 Opening
01:16 Get the Pot Hot
01:29 Smokin’ Hot Sear
02:15 The Sauce
04:12 Reducing the Wine
04:44 Adding the Salt Pork
05:17 Returning the Short Ribs
05:41 Adding the Orange Slices
06:03 Adding the Beef Broth
07:09 Bay Leaves & Thyme
07:50 Low & Slow 4hrs.
09:16 Plating
09:54 The Money Shot
10:04 Closing
11:48 Braised Oxtail Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazened with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
youtube.com/c/lsrtv (Northwest Racing on LSRTV)
youtube.com/channel/UCY6eNSLUTylj0JdTjakw-og (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest Arca on LSRTV
Sunday - Medieval Racing on ESBN
Braized Beef Short Ribs
(For a 12” Camp Oven)
Ingredients:
2 tbsp. olive oil, divided (More may be needed with high temperature searing)
8 beef short ribs, divided
1 medium sized yellow onion, diced
3 medium sized carrots, cut into ½” long pieces
3 stalks celery, cut into ½” long pieces
2 tbsp. minced garlic
¼ cup tomato paste
¼ cup all-purpose flour
½ tsp. cayenne pepper
2 cups cabernet sauvignon red wine
10 oz. salt pork, chunked
1 unpeeled orange, divided (for orange zest and slices)
3-4 cups beef stock (enough to submerge ribs)
2 sprigs thyme
3 bay leaves
Garnish:
fresh chopped cilantro
fresh chopped chives,
fresh chopped green onions
orange zest (from end cuts of orange)
Directions:
1. Get your Camp Oven hot using a camp stove. When it starts to smoke, add half of the oil. When the oil is smoking hot, sear all sides of the 1st batch of ribs. (4 ribs) Remove seared ribs from the oven and set aside. Use the remaining oil for the 2nd batch. Remove 2nd batch of seared ribs, set aside. Remove and any excess oil from the oven & discard. Leave any dark particulate matter in the bottom of the oven to be scraped up later, reduce the heat.
2. Add in the onions, carrots, celery and garlic. Simmer for 10-15 minutes, stirring constantly.
3. Add the tomato paste, flour and cayenne pepper, stirring constantly, until the flour is completely absorbed. Add the red wine. Using a flat wooden spatula, reduce the wine using long straight strokes going over the entire oven bottom of the oven for about 20 minutes.
4. Cut each end of the orange off and set aside, for orange zest garnish. Slice the remaining center section of the orange into ¼” thick slices, quartering each slice. Add the salt pork, return the short ribs back into the oven and add the orange slices. Add enough broth to submerge the short ribs. Add the thyme and bay leaves. Increase heat, bring to a boil, shut off heat and place lid on the oven.
5. Place the Camp Oven onto a Dutch Oven table or other cooking surface and braise low & slow for 4 hours using 10 briquettes on the lid, evenly spaced in a ring and 4 briquettes evenly spaced under the oven wall. Change coals every hour. Lift lid to stir and check liquid level a couple of times during the Low & Slow 4 hour period of time.
6. Remove bay leaves and thyme sprigs and serve the short ribs over a bed of rice or mashed potatoes with the Wine & Orange Sauce. & Garnish on top and ENJOY THIS AWESOME DISH!!!
Webisode Index:
00:00 Intro
00:31 Opening
01:16 Get the Pot Hot
01:29 Smokin’ Hot Sear
02:15 The Sauce
04:12 Reducing the Wine
04:44 Adding the Salt Pork
05:17 Returning the Short Ribs
05:41 Adding the Orange Slices
06:03 Adding the Beef Broth
07:09 Bay Leaves & Thyme
07:50 Low & Slow 4hrs.
09:16 Plating
09:54 The Money Shot
10:04 Closing
11:48 Braised Oxtail Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Hunting Guide Services
Wyoming Wildlife Outfitters
wyomingwildlifeoutfitters.com
Game Meat Processing
Big Horn Meat Cutting
bighornmeatcutting.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Big Daddy Carl Burk Racing
We've teamed up with our life long friend, emblazened with Outdoor Cast Iron Cooking color schemes on his fleet of race cars & trucks.
Catch the action at the following Links (Check daily schedule for broadcast location)
youtube.com/c/lsrtv (Northwest Racing on LSRTV)
youtube.com/channel/UCY6eNSLUTylj0JdTjakw-og (WSRL on ESBN)
Monday - Northwest Cup on LSRTV
Tuesday - Western States Racing Trucks on ESBN
Wednesday - Northwest Trucks on LSRTV
Friday - Northwest Arca on LSRTV
Sunday - Medieval Racing on ESBN
