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Smoked Beef Short Ribs
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Smoked Beef Short Ribs

Learn how to make smoked beef short ribs low and slow, finished with a red wine braise until tender. Temps, timing, and expert tips included.
Course dinner, Grilling, lunch, Main Course
Cuisine American, Barbecue, tex mex
Keyword braised, comfort food, slow-cooked, smoked, smoked beef short ribs
Prep Time 20 minutes
Cook Time 6 hours
Servings 6 Servings
Calories 482kcal
Author Bon Appeteach

Ingredients

Beef Short Ribs

  • 4-5 lb Beef Short Ribs
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Kosher Salt
  • 2 tbsp Black Pepper
  • 2 tbsp Garlic Powder

Braising Liquid

  • 2 Carrots chopped
  • 2 Celery Stalks chopped
  • 1 medium Onion chopped
  • 2 cups Beef Stock
  • 1.5 cups Dry Red Wine
  • 2 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme
  • 2 Bay Leaves

For Spritzing

  • 1 cup Beef Stock

Instructions

  • Prep the Short Ribs: Pat the short ribs dry. Coat lightly with Worcestershire sauce to act as a binder. In a small bowl, mix the salt, black pepper, and garlic powder, then season the ribs generously on all sides
  • Smoke Low and Slow: Preheat your smoker to 250°F using a mild to medium smokingwood (oak works well). Place the short ribs on the smoker, bone side down. Smoke uncovered until they reach an internal temperature of 165–170°F, about 3–4hours.
    Spray the ribs lightly with beef broth every hour to keep the surface moist and help build bark.
  • Build the Braise: Transfer the smoked ribs to a large foil pan. Add the carrots, celery, onion, beef stock, red wine, thyme, rosemary, and bay leaves. Cover the pan tightly with foil.
  • Braise Until Tender: Return the covered pan to the smoker. Cook until the short ribs are probe-tender and reach aninternal temperature of 203–210°F, about 1½–2 hours. A thermometer or skewer should slide into the meat with little resistance.
  • Reduce the Sauce: Carefully remove the ribs from the pan and tent loosely with foil. Strain the braising liquid into a saucepan, discarding the solids. Bring the liquid to a simmer and reduce over medium heat for 15–20minutes, until slightly thickened and glossy. Taste and adjust seasoning with salt and pepper as needed.
  • Serve: Spoon the reduced red wine sauce over the short ribs and serve immediately. These are excellent over mashed potatoes with a simple green vegetable on the side.

Notes

  • Don’t rush the smoke. That first phase builds flavor you can’t get later.
  • Probe tender matters more than exact temp — use the temperature as a guide, not a rule.
  • If your sauce reduces too far, add a splash of beef stock to loosen it back up.

Nutrition

Serving: 1serving | Calories: 482kcal | Carbohydrates: 11g | Protein: 46g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 130mg | Sodium: 2798mg | Potassium: 1212mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3438IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 6mg