• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Austin Eats
  • Home
  • Recipes
  • Guides
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
Home » Recipes » Main Courses

Beef Short Ribs - Smoked Then Braised in Wine

Yum

Leave a Comment

Jump to Recipe Jump to Video Print Recipe

Smoked Short Ribs Finished in Wine and Beef Tallow

Beef short ribs that are smoked then braised in red wine and beef tallow. Delicious!

Beef short ribs are easy to make and taste great. These beef short ribs are first smoked then braised in red wine with beef tallow. They come out tender and juicy and full of beef flavor. Just add your favorite BBQ sauce.

Prepare the Ribs

Cut the short ribs into individual ribs and remove the thick, tough membrane on the backside. Season the ribs 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.

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. Place the grill over the drip pan.

Place the ribs bone side up on the grill directly over the water pan. Smoke the beef 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. A dd the remaining basting sauce to the pan 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°. Let them rest for an hour in a cooler to keep them warm. Serve with your favorite BBQ sauce.

More Great BBQ Recipes

  • Kansas City Style Dry Rub
  • Smoked Dino Bones with Bourbon BBQ Sauce
  • Texas Hot Links
  • Smoked Brisket & Burnt Ends
  • Smoked Hot Wings
  • Bourbon BBQ Sauce
  • Sourdough Brioche Buns

Watch How to Make Beef Short Ribs on YouTube

Smoked Beef Short Ribs

Beef short ribs that are smoked then braised in red wine and beef tallow. Delicious!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 15 minutes mins
Course Main Course
Cuisine BBQ
Servings 4 servings
Calories 672 kcal

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.

Video

Notes

PAID AFFILIATE LINKS
 
BBQ Tools & Supplies
 
Fireboard 2 Drive: https://www.fireboard.com/shop/firebo...
 
Fireboard 2: https://www.fireboard.com/shop/firebo...
 
Fireboard Pro: https://www.fireboard.com/shop/firebo...

Nutrition

Serving: 8ozCalories: 672kcalCarbohydrates: 8gProtein: 65gFat: 36gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 202mgSodium: 447mgPotassium: 1472mgSugar: 5gVitamin A: 108IUVitamin C: 2mgCalcium: 116mgIron: 8mg
Keyword BBQ, beef ribs, beef tallow, short ribs
Tried this recipe?Let us know how it was!

More Main Courses

  • Peach-glazed pork chops.
    The Best Peach-Glazed Pork Chops - Sweet and Savory
  • Carnitas.
    Best Beer Braised Pork Carnitas Slow Cooked in a Dutch Oven
  • Crab cakes.
    Best Crab Cakes with Panko - Seared Then Baked
  • Brisket taquitos ready to eat.
    Crispy Taquitos Made With Leftover Beef Brisket

Join thousands of subscribers and get our new recipes each month!

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Dave

I'm Dave, just a guy who likes to cook for family and friends and take pictures of what I make. I am not a chef. While some of my recipes might look complicated and intimidating, I assure you that they are all really quite easy. If you can cut an onion, you can make any recipe on this website. Have some fun and make something new.

  • Pizza Dough
    Overnight Pizza Dough for a Wood Fired Pizza Oven
  • Pulled pork
    Smoked Pulled Pork - Tender, Juicy and Easy to Make
  • Creamed Corn with Poblano Peppers
    Texas Style Creamed Corn with Poblano Peppers
  • Facebook
  • Instagram
  • Pinterest
  • TikTok
  • YouTube

Footer

↑ back to top

About

  • Privacy Policy
  • GDPR Cookie Policy
  • About

Newsletter

  • Sign Up for recipe updates

Contact

  • Contact

Copyright © 2023 Austin Eats & Victor Udall Photography, LLC