For this I’m looking for a red wine that a somewhat rich and velvety texture, with medium to low tannins and deep fruity flavors (not ripe or overly sweet). It’ll be super tender, but not spongy. Smoked Beef Short Ribs are cooked low and slow until rich and incredibly tender and finished in a wine braising liquid. We’ve made this several times, with several preparations (including transferring the meat to a richer braise with vegetables and wine, and serving over polenta with blue cheese), and also what we have here, which is simply prepared over some grilled greens. I like a combination of broth and wine for flavor. The meat was so tender it melted in my mouth like butter. Your email address will not be published. This is what I request every year for Mother’s Day because it’s my favorite meal in the world. Home » Food » Recipes » Smoked Beef Short Ribs. The oil will allow the rub to stick to the ribs. Plan on 5-7 hours of cook time. Share it with us! Preheat smoker to 225 degrees Fahrenheit (we used cherry wood). I want something full-bodied, but not overly intense, and I want some acid to refresh the palate. This post was originally published in May of 2015 and updated in August of 2020 adding more details to the recipe, details on the time as well as temperature. You’ve got an incredibly tender texture from the meat, and a lovely smoky infusion. Learn how your comment data is processed. Much of the fat has rendered out, but what you are left with is juicy, melt-in-your-mouth meat. Required fields are marked *. It's up to you what type you want to use. The acidic flavor really complements the beef. Once upon a time I was a pseudo-vegetarian. It wasn’t until we bought our first smoker that I came around to the meat side. I would mix in advance and taste it. It’ll also take hours to cook, like five hours or more depending on how thick the meat is. Trim excess fat and membrane off of the ribs, coat in olive oil and your rub. As an Amazon Associate I earn from qualifying purchases. You are looking for an internal temperature of 200 degrees. The bark that forms is caused by the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its awesome flavor. Both were spot on with Cabernet Sauvignon. You can see our plate rib recipe and how to smoke here. The reason for this is since the meat has been wrapped, it realistically will not take on any more smoke. About: I like making different types of foods from all around the world! Check out my youtube channel too. What would you recommend as an alternative; for the bath? If you like this recipe we’d truly appreciate it if you would give this recipe a star review! (I would use red wine vinegar, but if you can’t have that use ACV). Video for our Wine Braised Smoked Beef Short Ribs here! It was not overwhelmingly smoky and still very moist at serving. It should be slightly acidic, but balanced by the beef stock and savory from the Worcestershire. This is the ultimate comfort food. You don’t want dark thick smoke, that means the fire is staved of air and will make the BBQ taste off or acrid. Unlike pork ribs, you don’t need to take the membrane off the bone side. This is also known as the SPG beef rub. If smoking at 250 degrees plan on 5 hours of total time. This was phenomenal!! Once in the oven, I cook for another 5 to 6 hours, you can tell when the ribs are done when the internal temp of the meat reaches 195F-200F with a meat thermometer or the meat pulls away from the bone. I wrap when I see the color I am looking for (a rich, red, mahogany sheen), then letting the meat baste in its own juices and getting that collagen to cook out. The beef ribs should have taken on a really burnt look and this "bark" is created when the meat is exposed to heat and smoke, in total the cook time was around 12 hours. Thanks for stopping by! Smoked beef short ribs, slowly smoked until tender and rich and incredibly delicious. The rub adds additional spicy notes to the tasty beef. BBQ and Grilling Recipes with Wine Pairings, You are here: This will usually happen at around the 3 hour mark. I maintain the temperature between 250-275F, that is a sweet spot for making good BBQ. A water pan is placed between the fire and meat as a buffer in my smoker, it’s mostly there to help moderate temperature since it’s a big thermal mass but it also adds humidity to the cook, helping to keep the meat moist.