Smoked Beef Short Ribs
Braising is not the only way to cook beef short ribs. If you like a crispy and smokey flavor, you can try cooking the ribs using a smoker!
Ingredients
- 3-4 pound Short ribs of beef (with bone)
- 2 tbsp Vegetable oil
- White salt
- Pepper (black)
- 1 large slice onion
- 4 cloves Minced garlic
- 1 cups beef broth
- 1 cup Apple cider vinegar
- 1 cup Apple juice
- 1 cup Red wine
- 2 tbsp Butter
- Fresh herbs (parsley, fresh thyme, sage, rosemary sprigs, etc.)
Instructions
- Preheat the smoker until it reaches 225°F
- Make a spritz by combining the apple cider vinegar and apple juice. Put the spritz into a spray bottle.
- Cut out the membrane and excess fat off the short ribs.
- Coat the meat in olive oil, salt, and pepper. Make sure that you rub all the parts of the meat.
- Put the beef ribs in the smoker.
- In the first 60 minutes, spray the meat with the spritz every 30 minutes.
- Smoke the meat in the smoker for extra 2 hours. Wait until the meat has a mahogany color. While the machine is smoking, you can add wood chunks to give a smokey flavor to the ribs.
- Remove the ribs and put them on a baking dish. Add red wine and beef broth into the dish.
- Cover the entire dish with a foil and put it into the smoker for 2 extra hours. The temperature should be at 200°F.
- When the meat is soft and tender, you can serve and enjoy it. If not, keep smoking with the foil on at 200°F – 225°F.
Notes
Nutritional value:
- Total Fat: 27 g
- Saturated Fat: 11 g
- Trans Fat: 2 g
- Cholesterol: 95 mg
- Sodium: 460 mg
- Dietary Fiber: 0 g
- Sugars: 0 g
