Braised Beef Short Ribs are a rich magnificent dish that might be served at 5-star restaurants but can be easily done at home with this Beef Chuck Braising Ribs Recipes. What gives this braised beef short ribs recipe its extra edge and flavour is because of its SMOKED short ribs.
Smoked short ribs are easy to do and give braised beef short ribs an extra rich deep flavour to them. Red wine reduction with caramelized vegetable sauce makes this one of the best beef chuck braising ribs recipes.
WHAT YOU'LL NEED
Smoker - I used my Louisiana Grills Black Label 1200 for this cook. This pellet grill is easy to use with one push of a button and quality pellets.
Pellets - I use Pitmasters Choice Premium pellets. They are a Canadian owned company with suppliers across Canada. With both a gourmet blend and fruit blend good for any cook. CLICK HERE for their website and use "SCALEANDTAILOR10" for 10% off at checkout.
Dutch Oven - For Chuck Braising Rib Recipes you will want to use a dutch oven. Pitboss Grills has a fantastic line of cast irons including their beautiful Dutch Oven. CLICK HERE to take a look at their cast iron line today. This is what I used for these smoked short ribs.
WHAT ARE BRAISED BEEF SHORT RIBS?
It is the 5 ribs in the chuck/shoulder cut of the cow. Because it is a tougher overworked portion of the cow going the low and slow method AND braising is an absolute must. Whether you sear then braise your beef short ribs OR do smoked short ribs then braise, the science is the same. You want to slowly render the fat within this meat (ensure to remove any visible hard fat that will not render, see video)
There are two styles/cuts of braised beef short ribs. Flanken Style and English Style.
Flanken style is what you commonly see as "Korean short ribs" or where it looks long flat and commonly has 3 bones. English style are cut between the bones and are typically 3-6 inches in length.
INGREDIENTS: Beef Chuck Braising Ribs (4-6)
Beef Rub (I used Pitboss "Smoky Salt & Cracked Pepper)
Red Wine (2 cups, Any Red - I used Shiraz)
Zucchini (1, diced)
Onion (medium, diced)
Celery (1 stalk, chopped) Carrot (1, chopped) Garlic (3, sliced) Olive Oil (1/4 cup)
Thyme (1/2 tsp dry, 1 tsp fresh)
Rosemary (2 springs, or 1 tsp dry)
Oregano (1/2 Tbsp fresh, 1 tsp dry)
Salt & Pepper (to taste)
Beef Broth (2/3 cup) Flour (2 Tbsp)
SMOKED SHORT RIBS
Preheat your pellet smoker to 225 degrees. You want to slowly smoke and render your beef chuck braising ribs. Trim any hard fat from the ribs. This hard fat will not render. Then Rub your smoked short ribs with your favourite beef rub. Salt, Pepper, and garlic powder OR I used Pitboss "Smoky Salt & Cracked Pepper. After rubbed down place directly on your pellet grill for approximately 3 hours or until an internal temperature of 165 degrees. In the meantime, prep all your red wine sauce reduction ingredients.
RED WINE REDUCTION
After your ribs have been smoked, set your pellet smoker to 400 degrees. You want it at a higher heat to saute the vegetables first. In your large cast iron or dutch oven, add your olive oil, zucchini, onion, celery and carrots. Close lid to retain heat and come back in about 5 minutes to give it a stir. After this stir every couple of minutes until the onions become translucent.
In a small jar with a lid, add the beef broth and flour and SHAKE. Set aside. For these smoked short ribs, I wanted to have a thick velvet red wine reduction so this mixture will sure do the trick.
After your vegetables are slightly cooked, add your garlic and herbs. Stir for approximately 1 minute or until fragrant. Then add your red wine and beef broth mixture. Give this all a merrily stir, then add your soon-to-be braised beef short ribs to the dutch oven. Cover with your lid, reduce the temperature to 275 degrees, and braise your ribs for 2 more hours or until an internal temperature of 200 degrees.
Serve over mashed potatoes and your favourite vegetable. These warm and comforting smoked short ribs are such a treat for my family and I know it will be yours too.
LIKED THIS RECIPE? YOU WILL SURE LOVE THESE.....
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