Wine-Braised Smoked Beef Short Ribs

Let's Cook

1. Step 1.

   Preheat the smoker to 225°F using fruitwood (such as apple or cherry).

2. Step 2.

   Trim the silverskin from 3 to 4 pounds beef short ribs. Coat the ribs with ¼ cup extra-virgin olive oil, then season liberally with ½ cup Beef Rub, using all or as needed to coat evenly.

3. Step 3.

   Place the short ribs on the smoker. In a medium bowl, mix ⅓ cup beef broth, ⅓ cup dry red wine, and ⅓ cup Worcestershire sauce to make the spritz. Transfer the spritz to a food-safe spray bottle.

4. Step 4.

   After the short ribs have smoked for 2 hours, begin spritzing them until just damp every 30 minutes for 1 to 2 additional hours. Look for the meat pulling back from the bone and a deep mahogany color as indicators it is ready for braising.

5. Step 5.

   When the internal temperature of the short ribs reaches about 165°F (after 3 to 4 hours total on smoke), transfer them to an aluminum pan. Add 1 cup dry red wine, 1 cup beef broth, 1 tablespoon Beef Rub, and 2 tablespoons unsalted butter to the pan. Gently mix the braising liquid around the ribs.

6. Step 6.

   Cover the pan tightly with aluminum foil and return it to the smoker. After 1 hour, probe the short ribs with a meat thermometer; they are done when the thermometer inserts smoothly with no resistance, like butter. The internal temperature should be around 200 to 205°F. If not yet tender, continue cooking and check every 15 minutes.

7. Step 7.

   Once the short ribs are tender, remove the pan from the smoker and let them rest, covered, for 15 minutes. Then remove the short ribs from the braising liquid and serve with root vegetable puree, mashed potatoes, or creamy polenta.