Smoked Beef Short Ribs Recipe

Elevate your holiday feast with these delicious smoked beef short ribs — a perfect blend of smoky flavor and tender, melt-in-your-mouth texture. This recipe, cooked on your Slow ‘N Sear MasterKettle Grill using the Drip ‘N Divide, combines slow smoking and rich braising to create a dish that’s sure to impress your guests!

Ingredients:

• English cut short ribs
• Your favorite beef seasoning

Braising Liquid:

• Beef broth
• Tomato paste
• Fresh herbs: parsley, thyme, rosemary
• Celery
• Carrots
• Onion
• Worcestershire sauce
• Red wine

Directions:

Prepare the Short Ribs:
Trim any excess fat and silverskin from the ribs. Generously season them with your favorite beef seasoning. Place the short ribs in the Slow ‘N Sear MasterKettle Grill, using the Drip ‘N Divide, and smoke at 250°F for 2 hours.

Prepare the Braising Liquid:
In a pan, add half an onion (sliced), 4 cups of beef broth, 1 tablespoon of tomato paste, celery, carrots, ¼ cup of red wine, 2 tablespoons of Worcestershire sauce, and the fresh herbs.

Braise the Ribs:
After smoking the short ribs for 2 hours, remove them from the grill and place them into the pan with the braising liquid. Tightly cover the pan with foil and return it to the grill. Open the vents to raise the temperature to 300°F. Braise for 2 hours, checking for tenderness. The ribs should be tender enough that a fork or knife slides through them like warm butter. If not tender, cover the pan again and return it to the grill for another 30 minutes.

Reduce the Sauce:
Once the ribs are tender, remove them and keep them warm. In a separate pan, strain the braising liquid and remove the fat using a fat separator. Reduce the liquid by half over low-to-medium heat. Once reduced, check the salt content and adjust seasoning if necessary.