Smoked Braised Short Ribs (Red Wine Braise)

Short ribs and red wine have been a couple for a long time. I just figured they’d get along even better with a little smoke in the room. These smoked braised short ribs get two hours of smoke, then finish in a red wine braise until they’re fall-apart tender.

I’ll be honest, I almost left the smoker out of this one. Braised short ribs are already outstanding on their own, and I didn’t want to scare off anyone without a smoker. But smoke is kind of my thing, and once you taste what two hours of it does to a braise, there’s no going back.

No smoker? I’ve got an oven-only version further down. You won’t get that smoky flavor, but they’re still really dang good.

Why Smoke Short Ribs Before Braising?

Smoke gives the braise a flavor it can’t get from a pot alone. Two hours at 225°F is just enough to build a dark, smoky crust without drying anything out. That crust melts into the red wine and stock and flavors the whole sauce.

English cut beef short ribs smoking on a grill

The braise takes care of getting them super tender. Short ribs are loaded with collagen and connective tissue, and that stuff needs time, and heat to break down. A covered pot at 350°F gets them there, turning these ribs into something you can pull apart with a fork.

Think of it as a two-step plan. The smoker handles flavor, the braise handles tenderness, and you take the credit.

smoked braised short rib being pulled apart with two forks

What Are English Cut Short Ribs?

English cut short ribs are bone-in short ribs cut between the bones, so each piece is one thick chunk of meat sitting on a single bone. They’re the go-to cut for braised short ribs. You’ll usually find them in 2 to 3 inch sections, and that’s what I used here.

Don’t confuse them with flanken cut. Flanken ribs are sliced thin across the bones, so you get a strip with several little bone ovals in it. Those are delicious for sure, but they’re made for hot and fast grilling, like Korean kalbi, not a three-hour braise.

Chart showing the difference between English cut short ribs and flanken cut short ribs.

If your grocery store only has slabs, ask the butcher to cut them English style into single-bone pieces. Most butchers will do it on the spot. And if you’re more in the mood for big dino ribs, check out how to make beef ribs on a pellet grill.

Ingredients for Smoked Braised Short Ribs

This is a short list, I’ve made these dozens of times so every ingredient here has earned a roster spot.

Bone-in short ribs: 12 English-cut pieces, about four pounds, feeds four.
Kosher salt: I use Diamond Crystal and go heavy, about 2 to 3 tablespoons. If you’re using Morton’s, cut that roughly in half. It’s almost twice as salty by volume, and here’s why.
Onion, carrots, and celery: One yellow onion, three carrots, and one celery stalk. They melt into the sauce and help thicken and flavor it.
Tomato paste: Two tablespoons, cooked until it picks up some color. That little bit of browning adds a ton of depth.
Red wine: One cup of a dry red you’d actually drink. If you wouldn’t pour it in a glass, don’t pour it in the pot.
Beef stock: Two and a half cups. Homemade is great if you have it. If not, I love the beef bone broth from Zoup! It tastes like someone cared.
Fresh thyme and rosemary: Two sprigs each, left whole so you can fish them out at the end.
Cornstarch slurry: Two tablespoons of cornstarch mixed with two tablespoons of cold water. Just enough to give the sauce some body.

For wood, I like oak or pecan, but that’s dealer’s choice. Not sure where to start? Here’s my rundown on types of wood for smoking.

How to Make Smoked Braised Short Ribs

Step 1: Season the short ribs heavily with kosher salt on all sides, then set them on a wire cooling rack. Smoke them at 225°F for two hours.
You’re not trying to cook them through here. You’re just getting a good coat of smoke and some color on the outside.

salt being added to English cut short ribs

Step 2: While the ribs smoke, heat the oil in a Dutch oven and add the onion, carrots, and celery. Cook for about three minutes, stirring constantly. Add the tomato paste, continue stirring and let it cook until it darkens a shade or two.

Deglaze the pot with red wine and scrape up all the browned bits stuck to the bottom of the pot. Bring it to a boil and let it cook down for 2-3 minutes to burn off any alcohol.

wooden spoon mixing veggies in a Dutch oven

red wine being poured into a Dutch oven with vegetables

Step 3: Move the smoked ribs into the pot, then add the beef stock, the thyme and rosemary sprigs. Cover the pot and put it back on the grill or smoker at 350°F. An oven at 350°F works just as well.

beef stock being added to a Dutch oven with beef short ribs

Braise for about an hour, until the ribs are probe tender. That’s around 203 to 205°F, but the temp is just a guide. The real test is when a probe slides in like it’s going into soft butter.

If your butcher gave you some monster ribs, plan on another 30 to 60 minutes. Don’t pull them early because the clock says so. Tough short ribs are a crime, and the jury will not be kind.

Step 4: Pull the ribs out of the pot and set them aside. Fish out the herb stems, then skim off most of the fat floating on top.

Set the pot over medium-high heat, stir in the cornstarch slurry, and let it bubble until the sauce thickens slightly. Taste it, then season with salt and pepper. Put the ribs back in the pot, cover, and let them rest in the sauce until you’re ready to eat.

gravy being poured of smoked braised short ribs

No Smoker? Make Braised Short Ribs in the Oven

You can make these braised short ribs start to finish in the oven. You’ll lose the smoke, but you’ll still end up with tender ribs in a rich red wine sauce.

Season the ribs the same way, then brown them on all sides in the Dutch oven over medium-high heat. That browning stands in for the crust the smoker would have built. Pull them out, build the braising liquid in the same pot, and follow the rest of the recipe.

Since the ribs go in raw instead of half cooked, they need more time. Braise covered at 350°F and start checking at two hours, though most will need closer to 2.5 to 3 hours. Same rule as always: pull them when they’re probe tender, not when the timer goes off.

***Fair warning before you start searing the ribs: open the windows and crank your exhaust fan to high. Even then, your smoke alarm is probably still going to let you know, loudly, that it still works. Ask me how I know.

Tap Images Below For Braised Short Ribs Sides

roasted garlic mashed potatoes with melted butter and parsley in a yellow bowl with black spoon — Garlic Mashed Potatoes

Smoked Braised Short Ribs FAQ

What internal temperature should braised short ribs be?

Around 203 to 205°F. Pull them when a probe slides in with almost no resistance.

How long do braised short ribs take?

About 3 hours total for this recipe: two hours of smoke at 225°F, then about one hour braising at 350°F. Larger ribs may need more time.

What’s the difference between English cut and flanken cut short ribs?

English cut ribs are thick, single-bone pieces cut between the bones. Flanken cut ribs are thin strips cut across the bones.

What wine is best for braised short ribs?

Any dry red you’d drink, like a cabernet sauvignon or merlot. Skip anything labeled cooking wine.

Can I use Mortons kosher salt instead of Diamond Crystal?

Yes. Use about half as much Morton’s.

Can I make braised short ribs ahead of time?

Yes. Refrigerate for up to three days, and reheat covered in a 300°F oven until hot. Any fat hardens on top in the fridge, so it lifts right off if you don’t want it in the sauce.