Go Back
–+ servings
smoked braised short ribs on a platter with mashed potatoes and red onions
Print Recipe
No ratings yet

Smoked Braised Short Ribs

Prep Time15 minutes
Cook Time3 hours
Servings: 6

Ingredients

  • 3-4 lbs short ribs English cut
  • 2-3 tbsp Diamond Crystal kosher salt ½ if using Morton
  • 2 tbsp neutral oil
  • 1 medium yellow onion small dice
  • 3 medium carrots ½-inch dice
  • 1 stalk celery sliced ¼-inch thick
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 ½ cups beef stock
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 tbsp cornstarch for slurry
  • 2 tbsp cold water for slurry
  • salt and black pepper to taste
  • 3 tbsp fresh parsley chopped, for garnish

Instructions

  • Season the short ribs heavily on all sides with kosher salt and set them on a wire rack.
  • Smoke at 225°F for two hours.
  • During the last 20 minutes of smoking, heat the oil in a Dutch oven over medium heat. Add the onion, carrots, and celery and cook 3 minutes, stirring constantly.
  • Stir in the tomato paste and cook until it darkens slightly, stirring so it doesn't burn.
  • Add the red wine, scrape up any browned bits, and boil for 2 minutes. Remove from heat.
  • Add the smoked ribs, beef stock, thyme, and rosemary. Cover the pot.
  • Braise covered at 350°F on the grill or in the oven for about one hour, until probe tender (203 to 205°F). Larger ribs may need 30 to 60 minutes more.
  • Remove the ribs. Remove the herb stems, skim off most of the fat, and discard.
  • Set the pot over medium-high heat. Stir in the cornstarch slurry and simmer until slightly thickened. Season with salt and pepper to taste.
  • Return the ribs to the sauce, cover, and rest until serving.
  • Serve over mashed potatoes with pickled red onions and fresh parsley.