Smoked Beef Short Ribs

Course: Main Dish

Cuisine: American

Prep Time: 10

Cook Time: 5

Resting time: 15

Total Time: 5 25

Servings: people

Calories: 539kcal

Author: Platings and Pairings

Learn how to make Smoked Beef Short Ribs! Smoking them low and slow with a tangy spritz and red wine braising liquid results in delicate and perfectly seasoned meat every time.

Print Recipe

Equipment

Smoker

Ingredients

2 pounds beef short ribs or 4-5 ribs
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon garlic powder
2 Tablespoons extra virgin olive oil

Spritz:

½ cup apple cider vinegar
½ cup beef broth
¼ cup dry red wine like Pinot Noir or Cabernet
1 Tablespoon Worcestershire sauce

Braise:

1 cup dry red wine like Pinot Noir or Cabernet
1 cup beef broth
1 Tablespoon Worcestershire sauce

Instructions

Preheat your smoker to 225 degrees.
Prepare your 2 pounds beef short ribs by trimming off the fat cap and silver skin on the top side of the meat (if needed).
In a small bowl, whisk together the 1 teaspoon kosher salt, 1 teaspoon pepper, and 1 teaspoon garlic powder.
Drizzle the ribs with 2 Tablespoons extra virgin olive oil and sprinkle with the salt mixture.
Place the ribs on the smoker and cook for 3 hours.
In a spray bottle, combine the ½ cup apple cider vinegar, ½ cup beef broth, ¼ cup dry red wine and 1 Tablespoon Worcestershire sauce.
After 1 hour, start spritzing the ribs every half hour.
After the 3 hours, place the ribs in a disposable baking pan along with the 1 cup dry red wine, 1 cup beef broth and 1 Tablespoon Worcestershire sauce. Cover the pan with foil and cook about 2 hours longer, until the internal temperature of your short ribs reads 205-210.
Let rest for 15-20 minutes before serving.
Enjoy!

Notes

To store

Let the ribs cool before refrigerating them in an airtight container for 2 to 4 days.

To reheat

The easiest way to reheat short ribs without drying them out is in a saucepan with beef broth. Heat over medium heat until the meat is warmed through.

Tips and tricks

Before smoking, give the ribs enough time to reach room temperature to help them cook evenly.
It’s important to completely remove the silver skin and most of the fat from the ribs before you start cooking (have your butcher do this for you if you want). Leave a thin layer of fat for moisture and flavor.
Short ribs are thick, so don’t be shy with the spices. A generous coating of spices rubbed on the surface helps create a thin crust on the surface (AKA the “bark”).
Let the ribs rest after smoking. This allows for the rendered fat and beefy juices to soak back into the meat, leaving you with tender and flavorful ribs.

Nutrition