Smoked Braised Short Ribs

Take your short ribs to new heights with this Smoked Braised Short Ribs recipe! The combination of low-and-slow smoking and a flavorful braise creates a dish that’s tender, juicy, and full of rich, smoky flavor. Perfect for backyard cookouts or family dinners, these ribs are sure to become a favorite. Fire up the smoker, get the ingredients ready, and let’s make some unforgettable smoked short ribs!

Smoked Braised Short Ribshttps://www.youtube.com/watch?v=fQ__H0kM-UMI'm going to show you the simple steps to make this restaurant quality Braised Beef Short Ribs Recipe. You can smoke them on any grill but I use the Rec Tec RT 680 for a nice mild flavor. This dish is simply amazing.https://i.imgur.com/1zR2IY7.jpeg2024-09-01

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Smoked Braised short Ribs Recipe

Yield: 4+

Author: Delmarva Backyard

Prep time: 20 MinCook time: 4 H & 30 MTotal time: 4 H & 50 M

Get ready to enjoy rich, flavorful, and fall-off-the-bone Smoked Braised Short Ribs! This recipe combines the deep, smoky taste from slow-cooking with the tenderness of braised meat, making each bite melt in your mouth.

Ingredients

• 2 lbs Short Ribs
• 2 tbsp Worcestershire Sauce
• 1 cup Red Wine
• 11 oz Harry & David Plum Port Sauce (or similar marinade)
• 1 tbsp Coarse Salt
• 2 tbsp Fresh Cracked Black Pepper
• 1 tbsp Stubb's Steak Seasoning
• 1/2 cup Beef Broth
• 1/2 cup Water

Instructions

1. Prep the Ribs – Unpackage the short ribs and pat dry with a paper towel.
2. Trim Excess Fat – Remove any hard fat layers from the top of the meat.
3. Marinate the Ribs – Place the short ribs in a zip-lock bag. Add Worcestershire sauce, red wine, plum port sauce, salt, pepper, Stubb’s steak seasoning, beef broth, and water.
4. Seal and Marinate – Remove air from the bag and squish the ingredients around. Refrigerate for at least 12 hours, ideally 24 hours.
5. Prep the Grill – Set up a wood-fired grill for indirect cooking at 250°F (121°C).
6. Smoke the Ribs – Place the short ribs bone side down on the grill and smoke for 2 hours.
7. Braise the Ribs – Pour the marinade liquid into an aluminum pan, add water, and move the ribs bone side up into the pan. Cover with foil.
8. Continue Cooking – After 1.5 hours, check for tenderness. When they feel like room temperature butter, flip the ribs meat side up and cook uncovered for 15 minutes.
9. Rest and Serve – Remove from the grill, cover with foil, and let rest for 30 minutes. Enjoy!

Notes

No Need to Remove the Membrane – The membrane on the rib end covers mostly bone and will not affect the eating experience, so there’s no need to remove it.

Recommended Products

MEAT THERMOMETER

Additional Tips for Smoked Braised Short Ribs

• Use Fresh Ingredients: Fresh garlic and herbs can elevate the flavor of the marinade.

• Keep It Low and Slow: Maintain a consistent temperature of 250°F to ensure the ribs cook evenly and remain tender.

• Reheat Leftovers: If you have leftovers, reheat them in the oven at a low temperature with some reserved braising liquid to keep them moist.

• Experiment with Smoke: Try different wood chips like hickory or oak to add varying levels of smokiness to your short ribs.

And there you have it—perfectly tender, flavorful Smoked Braised Short Ribs that are sure to impress at any BBQ or family dinner! The combination of slow smoking and braising creates a rich, melt-in-your-mouth texture, with every bite packed with smoky goodness. Whether you’re serving this at a gathering or as a hearty meal at home, these short ribs are bound to be a hit.

FAQ Section

Q: Do I need to sear the short ribs before smoking?
A: Searing isn’t necessary for this recipe, as smoking at a low temperature will give the ribs a nice crust.

Q: How do I know when the ribs are tender enough?
A: The ribs are done when a probe or fork goes in and out with little resistance, similar to room temperature butter.

Q: Can I use a different marinade?
A: Yes! Feel free to experiment with different marinades or sauces to customize the flavor of the short ribs.

Q: What type of wood works best for smoking short ribs?
A: Hickory, oak, or a blend of applewood and cherrywood add great smoky flavors to beef short ribs.

Q: Can I make this recipe in the oven instead of a smoker?
A: Yes, you can bake the short ribs at 250°F for a similar result, though you’ll miss the smoky flavor.