This recipe will leave your short ribs tender and melting in your mouth… a favorite in our house!
We love this rib recipe on a bed of nice creamy polenta or whipped mashed potatoes and crispy shaved Brussel sprouts.
Prep Time 20 mins + meat refrigerating with rub over night
Cook time 7-8 hours
- 6 pounds of short ribs
- I have used bone in and boneless; they both are delicious when following this recipe. However, if going with the boneless, ensure you get thick cuts of beef and not thin slivers. It is highly suggested to get Choice or Prime USDA Beef.
- ½ cup Extra Virgin Olive Oil
- ½ cup your favorite beef rub. Simple salt and pepper works well too.
- 32oz beef broth
- Cheap bottle of red wine (need 1 and ¼ cups)
- Worcestershire sauce (need ¼ cup)
- ½ stick of butter
- Aluminum pan
- Aluminum foil
Prep the BEEF….
- Ensure you trim all the silver skin off of the beef. Leaving it on will make the beef tough and not allow the juices to penetrate the meat as well.
- Cover the ribs with olive oil.
- Rub them with either your favorite rub or salt and pepper, coating them well.
- Place in refrigerator overnight (8+ hours).
Prep the Marinade Spray
- Mix the following and place them into a spray bottle:
- ¼ cup beef broth
- ¼ cup cheap red wine
- ¼ cup Worcestershire sauce
- Place in refrigerator while waiting for smoker to preheat.
Let the cooking begin!
- Preheat smoker to 225 degrees F, using favorite wood or pellets. I personally like maple.
- Place the ribs into the smoker for 2 hours.
- After the 2 hours, begin spraying the ribs with the Marinade Spray every 20-30 minutes for 2 hours.
- If you used bone-in ribs, you should notice the meat pulling from the bone.
- If you used bone-in or boneless, you will start seeing the mahogany color starting to set in. This is the smoke ring we are looking for.
- Continue spraying the meat with the Marinade Spray every 20-30 minutes until the internal temperature of the beef hits 165 degrees F.
- This should occur at about the 3 to 4 hour mark from when the beef was originally placed into the smoker.
- Once the beef hits 165 degrees F, place the following ingredients in an aluminum pan:
- 1 cup of cheap red wine
- 1 cup beef broth
- 2-3 tablespoons of your favorite rub (or salt and pepper)
- ½ stick butter
- Place the beef ribs into the aluminum pan and cover tightly with aluminum foil.
- Place the aluminum pan holding the ribs in the smoker.
- After approximately 1 hour, begin testing the beef. Once the internal temperature hits 200 degrees F, remove from smoker.
- Let meat rest for 15 mins.
- Remove from wine bath.
- Place on your or with your favorite side. As mentioned above, they are fantastic on a nice creamy polenta.