Smoked and Braised Beef Short Ribs is a recipe that marries two cooking techniques where the smokiness of a low and slow barbecue meets the rich embrace of braising in red wine with beef tallow.
Smoking the ribs imparts a distinctive flavor that adds depth and character, and when paired with the red wine braise, the result is nothing short of extraordinary. The flavors unfold and the meat becomes so tender it practically falls off the bone. This recipe promises an adventure that transforms humble beef short ribs into a dish worthy of any gourmet gathering.
The cooking process is straightforward and the reward is worth the effort. Let’s explore the art of slow-cooking, where patience creates a dish that will leave a lasting impression. Your dog is about to go nuts as your kitchen is filled with the mouthwatering aroma of Smoked and Braised Beef Short Ribs.
These beef short ribs are easy to make and taste great. They are tender, juicy and full of beefy flavor. Serve them with your favorite BBQ sauce and enjoy. If you want to try an excellent Bourbon BBQ sauce, look at the link below.
This recipe was inspired by my love for barbecue and my other recipes for Smoked Dino Bones with Bourbon BBQ Sauce, Smoked Brisket & Burnt Ends and Smoked Hot Wings. Two additional recipes that were used in the creation of these smoked and braised short ribs were Kansas City Style Dry Rub and Bourbon BBQ Sauce.
Ingredients
- Beef short ribs
- BBQ rub
- Red wine
- Water
- Beef tallow
- Worcestershire sauce
- Butter
See Smoked and Braised Beef Short Ribs recipe card for quantities.
Instructions
Prepare the Ribs
Cut the short ribs into individual ribs and remove the thick, tough membrane on the backside. Season them with your favorite BBQ rub. There is a link below for my go to rub for just about anything. It's great on smoked beef short ribs.
See my post of 15 Common Mistakes People Make When Barbecuing Ribs.
Make the Basting Sauce
Mix the red wine, water, beef tallow and Worcestershire sauce in a small saucepan and bring to a boil. Then remove it from the heat and allow it to cool. This sauce will be used to baste the ribs throughout the smoking process and it will be used to braise the ribs after they have been smoked. The beef tallow adds a lot of beefy flavor, don't leave it out.
Smoke the Ribs
Smoking the ribs provides a ton of flavor. Simply setup your smoker for indirect heat at 250˚F. Add several chunks of wood to the smoker (e.g. hickory, apple, cherry). If you are using a Kamado Joe or Big Green Egg, setup for indirect heat using the diffuser plate and place a drip pan on top of the diffuser and add about 1” of water. The water helps create some humidity inside the smoker. Place the grill over the drip pan.
Place the ribs bone side up on the grill directly over the water pan.
Smoke the short ribs for two hours, basting them with the basting sauce every 30 minutes, until the internal temperature reaches 165˚F.
Braise the Ribs
When the ribs are done smoking, remove them from the smoker and place them in a small, disposable aluminum pan meat side down. Add the remaining basting sauce to the pan along with the butter. Cover the pan with foil and return it to the smoker. Continue to cook at 250˚F until the short ribs reach an internal temperature 203-205°.
After 2 hours, remove the ribs and place them in an aluminum pan.
Add the remaining basting sauce and the butter to the ribs in the pan. Cover with foil and continue to cook.
Let Them Rest
When the ribs are done, remove the tray from the smoker and wrap it in several layers of heavy duty aluminum foil. Then wrap that in a towel and place it in a cooler to rest for one hour. The resting time is important to let the ribs reabsorb their juices, otherwise they can be dry. Serve with your favorite BBQ sauce.
Equipment
The ribs in this recipe were made in a Kamado Joe Classic. A Big Green Egg, smoker or any charcoal BBQ configured for low, slow indirect cooking would also have worked.
Storage
Leftover Smoked and Braised Short Ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a covered saucepan over low heat. Add a little water if necessary.
Top Tip
Invest in a temperature control device, like the Fireboard, for your smoker. It makes the job of maintaining the temperature much easier. Take a look at my video on how to use the Fireboard for more information.
As you enjoy the last bites of these Smoked and Braised Beef Short Ribs, take a moment to appreciate the rich flavors that developed through the combination of smoke, red wine and beef tallow. This recipe underscores that culinary excellence does not be complicated. The tenderness of the ribs, the richness of the wine and beef tallow, and the smoky undertones all come together to make a dish that is both comforting and indulgent. So, gather around the table and share the simple pleasures of good food with loved ones. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Smoked and Braised Beef Short Ribs Recipe
Equipment
- Smoker
Ingredients
- 4 pounds beef short ribs
- ¼ BBQ rub see seperate recipe
- 1 cup red wine
- ½ cup water
- ¼ cup beef tallow
- ¼ cup Worcestershire sauce
- 8 oz butter
Instructions
- Preheat your smoker to 250°. Mix the red wine, water, beef tallow and Worcestershire sauce in a small saucepan and bring to a boil. Remove the mixture from the heat and allow to cool. Cut short ribs into individual ribs and remove the membrane on the backside. Coat the ribs with BBQ rub.
- Add several chunks of wood to the smoker (e.g. hickory, apple, cherry). If using a Kamado Joe or Big Green Egg, setup for indirect heat using the diffuser plate. Place a drip pan on top of the diffuser and add about 1” of water. Place the grill over the drip pan.
- Place the ribs on the grill directly over the water pan bone side up. Smoke for two hours basting every 30 minutes until the internal temperature reaches 165 degrees.
- Remove the ribs and place them in a small, disposable aluminum pan meat side down. Add the remaining basting sauce to the pan with the butter. Cover with foil and return to the smoker. Continue to smoke until the short ribs reach 203-205°. Let rest for an hour in a cooler to keep them warm. Serve with your favorite BBQ sauce.
Leave a Reply