Braised Smoked Beef Short Ribs
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe for Braised Smoked Beef Short Ribs takes comfort food to the next level. Savory, rich, and balanced this dish is the perfect foil for a cool fall evening.
  • 3 lbs. meaty, bone-in, individual-cut short ribs
  • Meat Church Holy Cow Rub
  • 1 Tbs. olive oil
  • 1 tsp. kosher salt
  • ½ yellow onion, chopped
  • 1 carrot, diced
  • 3 cloves garlic, chopped
  • 2.5 Tbs. all-purpose flour
  • 2 cups hearty red wine
  • 1.5 cups beef stock or broth
  • 1 Tbs. tomato paste
  • ½ Tbs. minced fresh rosemary
  • 1 bay leaf
  1. Preheat your Big Green Egg to 225° set for indirect cooking
  2. Add your favorite wood chunks for smoking
  3. Use a drip pan filled with water on top of the conEGGerator
  4. Rub the beef short ribs with Meat Church Holy Cow
  5. Place the ribs in the BGE
  6. Let the ribs smoke for 2 hours before pulling to let them rest
  7. Preheat an oven to 325°F.
  8. In a Dutch oven, heat 1 Tbs. of the oil over medium-high heat
  9. Add the onion and carrots and cook, stirring occasionally, until the onion softens (about 5 minutes)
  10. Add the garlic and cook until fragrant (about 1 minute)
  11. Mix in the flour and stir thoroughly
  12. Stir in the wine a little at a time, and then the beef stock
  13. Stir in the tomato paste, rosemary and bay leaf
  14. Return the short ribs to the dutch oven
  15. The short ribs should be barely covered with liquid (add hot water as needed)
  16. Bring the liquid to a boil, cover the pot, place in the oven, and cook, moving the position of the ribs every 30 minutes or so to be sure that they are covered with liquid and are cooking evenly until very tender (about 2½ hour).
  17. Transfer the ribs to a deep serving platter (don’t worry if the meat separates from the bones), and tent with aluminum foil to keep warm
  18. Let the cooking liquid stand for 5 minutes
  19. Discard the bay leaf
  20. Serve the rib meat over polenta, mashed potatoes, etc.
  21. Ladle the sauce over the meat
Recipe by The BBQ Buddha at