Serves 6

This recipe requires patience but the flavor and tenderness of the meat is worth the wait.

 Basting Sauce:

2          teaspoons butter

2          tablespoons Portuguese or extra virgin olive oil

4          cloves garlic, smashed

1 ½      Knorr beef cubes (optional)

½         ounce tomato paste

1          tablespoon hot sauce (molho de piri piri or to taste

½         teaspoon ground black pepper

½         cup red wine 

1.  Melt the butter in the olive oil in a medium saucepan set over medium-low heat.Toss in the garlic and sweat it just until it becomes aromatic.  Toss in the beef cubes, tomato paste hot sauce and black pepper.

2.  Stir in the wine and bring it to a simmer over medium-low heat.  Simmer for 2 to 3 minutes and remove from the heat. 

For the ribs: 

3          racks of beef short ribs (about 5 pounds with bone-in)

Kosher coarse salt as needed

3          lemons, cut in half 

1.  Season the ribs with the salt.  Let stand for 5 minutes.  Place the ribs over medium hot grill, turning them over every couple of minutes or so for about 1 hour, closing the grill, in between.

2.  At this point, take ½ of a lemon for each side of the rack of ribs.  Squeeze the juice of ½  lemon over the ribs and use the lemon half to rub it into the meat.  Repeat with remaining lemon halves over the remaining sides of the ribs. 

3.  Leaving the grill lid up, continue to turn the ribs until they are almost done, about 1 ½ hours.  When the meat is nearly falling off the bone baste with the sauce.  Close the lid for a minute, turn the ribs and baste the other side.  Repeat 2 more times.  Meat should be very tender.