Smoked Beef Short Ribs

Why You’ll Love This Recipe

These Smoked Beef Short Ribs are the perfect balance of smoky, savory, and rich flavors. The combination of garlic powder, salt, and pepper creates a flavorful crust, while the spritz of apple cider vinegar, beef broth, red wine, and Worcestershire sauce adds depth and moisture during the smoking process. The braise at the end infuses the ribs with even more savory goodness, ensuring the beef is perfectly tender and juicy. Whether you’re cooking for a special occasion or just craving a comforting meal, these ribs will surely be a hit.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Ribs: Pat the beef short ribs dry with paper towels. Season generously with kosher salt, pepper, and garlic powder, ensuring that the seasoning covers all sides of the ribs.
2. Preheat the Smoker: Preheat your smoker to 225°F. Set it up for indirect heat using your preferred wood chips or chunks. Hickory or oak wood works great for beef.
3. Smoking the Ribs: Rub the ribs with olive oil, then place them on the smoker. Smoke the ribs for 3-4 hours, spritzing them every hour with the apple cider vinegar, beef broth, red wine, and Worcestershire sauce mixture to keep the meat moist and add flavor.
4. Braise the Ribs: After smoking, transfer the ribs to a large pan. Pour in the dry red wine, beef broth, and Worcestershire sauce. Cover tightly with aluminum foil and return them to the smoker. Braise for an additional 2-3 hours or until the ribs are tender and the meat easily pulls away from the bone.
5. Rest and Serve: Once the ribs are done, let them rest for 10 minutes before serving. Slice and serve with your favorite sides.

Servings and timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 5-7 hours
• Total Time: 5-7 hours, including smoking and braising

Variations

• Spicy Ribs: For a spicier version, add cayenne pepper or chili powder to the seasoning mix. You can also use a spicy barbecue sauce to glaze the ribs during the final minutes of cooking.
• Different Woods: Try using different wood varieties for smoking, such as cherry or mesquite, to alter the flavor profile of the ribs.
• Sauce Option: If you prefer a sauce with your ribs, brush them with your favorite barbecue sauce during the last hour of smoking for a sweet and smoky glaze.

Storage/Reheating

• Storage: Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the ribs in the oven at 300°F for about 15-20 minutes or until heated through. You can also reheat them on the grill or smoker to maintain the smoky flavor.

FAQs

1. Can I make this recipe without a smoker?

Yes, you can cook the short ribs in the oven by braising them in a Dutch oven at 300°F for 3-4 hours or until tender. You can add a bit of liquid smoke to mimic the smoky flavor if desired.

2. How do I know when the ribs are done?

The ribs are done when the meat is tender and easily pulls away from the bone. You can use a meat thermometer to check for an internal temperature of around 200°F for perfect tenderness.

3. Can I use a different cut of beef for this recipe?

Yes, you can substitute beef short ribs with other cuts like beef chuck roast or brisket, but cooking times may vary.

4. Can I skip the braising step?

Braising adds extra moisture and flavor, but if you’re short on time, you can skip it and continue smoking the ribs. However, braising helps make the ribs even more tender.

5. How can I make the ribs even more flavorful?

To enhance the flavor, you can marinate the ribs overnight with the seasoning mixture before smoking. The longer they marinate, the deeper the flavor.

6. What can I serve with these smoked beef short ribs?

Smoked beef short ribs pair beautifully with sides like mashed potatoes, roasted vegetables, coleslaw, or cornbread.

7. Can I use other types of wine for the braise?

Yes, any dry red wine will work for the braise. Pinot Noir, Cabernet Sauvignon, or Merlot are great choices, but feel free to use whatever you have on hand.

8. Can I freeze leftover ribs?

Yes, you can freeze leftover ribs. Wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.

9. Can I cook these ribs on a gas or charcoal grill instead of a smoker?

Yes, you can use a gas or charcoal grill with indirect heat by placing the ribs on the cooler side of the grill. Add wood chips to create smoke for flavor.

10. Can I use a store-bought spritz or braise liquid?

Yes, if you’re short on time, you can use a pre-made spritz or broth-based liquid. However, homemade liquids will give the ribs a deeper, richer flavor.

Conclusion

Smoked Beef Short Ribs are the ultimate comfort food for anyone who enjoys rich, smoky flavors and tender, fall-off-the-bone meat. The combination of simple seasoning, spritzing, and braising ensures that each rib is packed with flavor and moisture. Whether you’re a seasoned smoker or just getting started, this recipe is sure to deliver mouthwatering results every time. With minimal preparation and a little patience, you’ll have a meal that’s perfect for any occasion.

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