# @cast_iron_chris on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DPhwEFLkSMZ
- **Gondola URL:** https://gondola.cc/posts/35387875-cast-iron-chris-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/b1fad13aaa.jpg
- **Posted:** 2025-10-08T00:00:47.000+00:00
- **Account Owner:** Chris Wing- Cast Iron Chris INC (@cast_iron_chris) — https://gondola.cc/cast_iron_chris

## Caption

First we hung the short ribs over the fire for about an hour to develop some smoke flavor. 

In a perforated pan we roasted Ancho peppers, Guajillo peppers, Chili de Arbil peppers, 6 garlic cloves, one white onion, one red pepper, 3 scallions, and a tomato which was then blended with chipotles in adobo.

We browned the short ribs down on the grates before cutting them into sections.

We added the blended pepper/veggie mix and homemade beef broth (the consommé) to the yeti Ranch Pan. After adding the short ribs we covered the Ranch Pan with a #12 skillet and placed coals on top to create even heat from the top and bottom. 

After 3 hours of braising we removed and shredded the shorts ribs. 

We strained some of the fat from the consommé into a bowl to dip the corn tortillas (this allowed for a killer crisp) which we fried on an antique Griswold griddle. 

Flipped, Oaxaca cheese, cilantro-lime-onion, drizzled consommé, folded, flipped. 

We made elote as a side, had extra consommé for dipping, and topped with all the fixins. 

#BuiltForTheWild
#woodfiredcooking
#outdoorcooking

## Stats

- **Views:** 27,739
- **Likes:** 2,049
- **Shares:** 0
- **Comments:** 89

## Credits

No public credits are recorded here. This does not identify who made the post.

## Tags

builtforthewild, 12, woodfiredcooking, outdoorcooking

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