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    You are here: Home » Food » Recipes » Smoked Beef Short Ribs with Red Wine Braise

    Smoked Beef Short Ribs with Red Wine Braise

    June 29, 2020 By Mary 65 Comments

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    Smoked Beef Short Ribs with Red Wine Braise over a bed of polenta

    Smoked Beef Short Ribs finished with a Red Wine Braise are truly the ultimate beef short ribs (and one of my favorite meals ever)! Comes with wine pairing recommendations.

    This recipe has dinner party or holiday meal written all over it!

    Smoked Beef Short Ribs over parsnip puree.
    Tender wine braised beef short ribs over a parsnip puree.

    Beef Short Ribs are my ultimate comfort food. This is *the* single cut that turned me from a vegetarian into a meat-lover. When done right it’s super tender and full of incredible beefy flavor and a rich butter-like texture.

    What it comes down to for a memorable meal is technique and starting with high quality beef. We start with Snake River Farms beef, season them liberally with a simple rub, and then follow the technique below for the best results. It’s the technique and amazing marbling from beef short ribs that’s going to give you that melt-in-your-mouth buttery texture that I love about a slow cooked smoked beef short rib.

    Types of Beef Ribs

    Most commonly you will see beef short ribs and back ribs. Beef short ribs are also synonymous with plate ribs. The 13 beef ribs that extend from the spine would fall under the back ribs, and extending downward. The beef plate, or beef short ribs, will come from the lower portion of the ribs (similar to spareribs on a pig).

    You can see our full plate rib recipe here.

    A Single Smoked Beef Short Rib
    Beef short ribs will shrink, exposing the bone after cooking.

    How to Buy Beef Short Ribs

    • Marbling: When buying beef short ribs, look for marbling throughout. At the minimum look for USDA choice. We proudly use Snake River Farms for American Wagyu and Double R Ranch beef for USDA prime.
    Marbling on Beef Short Ribs
    Not all local ranchers pay for the grading, so look for good marbling in the cut.
    • Size Matters: Make sure the bone length is consistent, like three or four inches AND the height. You will often see various sizes of height, and those will all cook at different times. To avoid an overcooking experience, tell your butcher that you want a specific length on the bone (roughly 3 inches) and that they all have uniform height. Consistency in size will ensure that they will all cook the same.
    • Make sure they are SHORT ribs, not beef chuck back ribs! These are two different areas from the cow. You want “short ribs” for this.
    Raw meat on a cutting board

    How to Trim and Prepare Smoked Beef Short Ribs

    Trim: Use a sharp knife to remove that silver skin membrane at the top of the rib. (Not the bone side) This is not fat. The silver skin is a tough membrane that should be removed. This does not remove flavor, it removes a tough membrane that is not pleasant to eat. A good short rib will have plenty of marbling throughout the cut.

    Raw beef short ribs on a wood cutting board

    This exposes the marbling and allows your rub to connect directly with the meat, and not fat or the silver skin. It also allows smoke to get at that meat easier than trying to work through the silver skin.

    How to Season Short Ribs

    With any meat, I add some kind of slather or liquid. This allows my rub to stick. In this case, I go simple with extra virgin olive oil and make sure I coat all sides of the beef rib. I then follow that with a generous amount of dry rub.

    I love the natural beef flavor, so I stick with an equal mix of kosher salt and pepper in order to let the flavor of the meat shine. But if you have a favorite beef rub, feel free to use that instead. And be generous when applying the rub because as your meat cooks, it sweats out and you can lose some of that flavor. So don’t be shy.

    We make a larger amount of rub in this recipe and if you don’t use it all, simply store the rest for the next beef cook.

    How to Smoke Beef Short Ribs 

    We follow a simple method for smoking beef short ribs in the smaller cuts.

    • Smoke – Smoking uncovered for a period of time to add the flavor.
    • Spritz – Adding a liquid spray to coat the meat and allow extra liquid for the smoke to adhere to.
    • Braise – Adding smoked short ribs into a liquid braise, or bath, to continue to infuse more flavor and render the meat to the desired finished temperature.
    • Rest – Allowing short ribs to rest, off the heat, in order to allow the meat to slightly cool and maintain the tender texture.
    1. Smoking adds the initial smoked flavor to the short ribs as the smoke and lower temperature add flavor and start to cook out the intramuscular fat.
    Smoked Beef Short Ribs on the Grill
    What the short ribs look like when you first put them on the smoker.
    Beef short ribs on a smoker after 2 hours of smoking
    After about 2 hours of smoking. Look how you start to see the bones and the color changes.

    2. Spritz: Then spritz during the smoke process to add flavor and give the good smoke something to adhere to. You can use whatever liquid you like for this. For this recipe we’re going with savory flavors with red wine, beef broth, and Worcestershire sauce in equal parts.

    Spritzing meat on the smoker

    3. Braise (or wrap in liquid): In a baking dish (or foil pan), add wine, more broth, salt and pepper, and butter, and cover the dish. This adds extra flavor into the meat and finishes rendering out that fat.

    Meat in a covered aluminum tray on a smoker

    4. Finish and Rest: Pull and rest the smoked beef short ribs once your meat thermometer slides into the meat like warm butter, it’s usually between 200 and 205 degrees F. We like a digital thermometer like this one.  Here it is important to focus on the texture, not timing.  As frustrating as it can be, the rendering is the most important step, so be sure to focus on how it feels when that thermometer probe eases into the meat.

    Checking temperature of beef with a Thermapen Mk4

    Rest for 15 minutes allowing the juices to redistribute, then eat.

    Sliced Smoked Beef Short ribs

    Best Charcoal and Wood For Beef

    We use lump charcoal for all of our cooks. Lump charcoal has a more natural wood smoke flavor to it and has large chunks.

    For wood, cherry is great for short ribs for color and a sweeter smoke flavor. Oak works well too.

    • If using a pellet smoker like a MAK Two-Star General consider a blend of 60% cherry to 40% oak.
    • For offset smokers, try starting the cook with lump charcoal and wood, then use logs or chunks for the remainder of the cook.
    • For a Big Green Egg – mixing the lump charcoal and wood chunks works great and you won’t need to refill through this cook.

    Beef Short Ribs Video

    Related Recipes

    • Beef Short Ribs
    • Smoked Beef Plate Ribs
    • Smoked Beef Brisket
    • SPG – Beef Rub
    • Wine Marinated Smoked Tri Tip

    Wine from Vindulge Wine shop being poured into a glass with grilled lamb chops.

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    Wine Pairing

    A plate of beef with mashed potatoes and a glass of wine

    The texture of Smoked Beef Short Ribs is so soft and tender with that amazing infusion. Much of the fat has rendered out, but what you are left with is juicy, melt-in-your-mouth meat. We also let the meat braise in that wine for awhile, picking up some of those concentrated rich and savory flavors. I’m looking for a red wine that has a somewhat rich and velvety texture, with medium to low tannins and deep fruity flavors (not ripe or overly sweet). I want something full-bodied, but not overly intense, and I want some acid to refresh the palate.

    I like Sonoma Valley Cabernet Sauvignon for this. Rich and bold, but not overly tannic, with deep blackberry, black cherry, and blueberry fruit, pepper, vanilla, and toasty notes. It really works well with the richness of the meat. The wine and meat are perfectly in tune and balanced with each other.

    Smoked Beef Short Ribs Recipe

    Smoked Beef Short Ribs

    Smoked Beef Short Ribs with Wine Braise

    Recipe for smoked beef short ribs and tips and techniques for getting that melt-in-your-mouth tender meat.
    4.43 from 35 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 minutes
    Cook Time: 4 hours
    Servings: 4 servings
    Calories: 851kcal
    Author: Mary Cressler | Vindulge
    Cost: $40

    Ingredients

    • 4 pounds short ribs
    • ¼ cup extra virgin olive oil
    • ½ cup rub your favorite beef rub, or the one below

    Beef Rub

    • ¼ cup kosher salt
    • ¼ cup coarse black pepper

    Spritz

    • ⅓ cup beef broth
    • ⅓ cup dry red wine
    • ⅓ cup Worcestershire sauce

    For the Braising Liquid

    • 1 cup dry red wine
    • 1 cup beef broth
    • 1 tablespoon rub (from above: salt and pepper combination)
    • 2 tablespoons butter
    Prevent your screen from going dark

    Instructions

    • Preheat smoker to 225 degrees with fruit wood.
    • Trim silver skin off short ribs, coat with olive oil and season liberally with salt and pepper (depending on the size of your short ribs you may or may not use all of the dry rub. Just make sure it’s applied liberally based on the size of your meat).
      Prepping Beef Short ribs for the Smoker
    • Place short ribs on the smoker for two hours and prepare your spritz.
      Short Ribs, after 2 hours of smoking
    • After two hours begin spritzing ribs every 30 minutes for one to two hours. Look for the meat pulling back off the bone and a good mahogany color as the indicator it is ready for the braise.
      Spritzing beef short ribs
    • When the color looks good and meat is pulling back from the bone (internal temp of roughly 165 degrees F or 3 to 4 hours on smoke), add to an aluminum pan. In the pan add the braising ingredients: wine, beef broth, dry rub (or salt and pepper), and butter. Cover tightly with foil and put back into the smoker.
      Short Ribs Braising in an Aluminum Tray
    • After one hour, use a meat thermometer to probe short ribs, the ribs are done when you can insert the thermometer and the feel is like inserting into butter. There should not be much resistance, if it’s not like butter it is not quite done yet, and keep cooking until it is. Could be up to two hours in the braise.
      Checking temperature of beef short ribs with a Thermapen Mk4
    • After you have determined it’s done (roughly 200 – 205 degrees Fahrenheit), remove from smoker and let sit covered for 15 minutes.
    • Remove from bath and serve with your favorite side and a glass of delicious red wine.
      Smoked Beef Short Ribs and Wine Pairing-

    Video

    Notes

    For portions – plan on one pound per person. That accounts for a good amount of meat with the bone adding to the weight.
    For the dry rub you may not use all of it. You can save leftover rub and use it for future cooks assuming you did not touch the rub with hands that touched raw meat.
    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 851kcal | Carbohydrates: 22g | Protein: 67g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Cholesterol: 196mg | Sodium: 7824mg | Potassium: 1677mg | Fiber: 5g | Sugar: 3g | Vitamin A: 342IU | Vitamin C: 4mg | Calcium: 222mg | Iron: 13mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

    This post was first published in June of 2017, and updated in June of 2020 with additional process photos and recipe specifics in terms of time on the smoker.


    *This post contains affiliate links for Snake River Farms and the ThermoWorks Mk4 Digital Thermometer. We only recommend products we use and love! And all of the products mentioned above are those we use regularly.


    If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes. 

    Smoked Beef Short Ribs with Red Wine Braise over a bed of polenta
    Smoked Beef Short Ribs Pinterest image
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    Reader Interactions

    Comments

    1. Amanda says

      November 07, 2021 at 5:44 pm

      5 stars
      These short ribs came out amazing! Thank you for the great recipe. These will be a staple in our household. We made a gravy out of the braising liquid with a cauliflower mash and roasted asparagus!

      Reply
      • Sean Martin says

        November 09, 2021 at 9:57 am

        What a great idea to make the gravy. I bet that was delicious! Thanks for taking the time to drop a comment.

        Reply
    2. Roger says

      December 23, 2020 at 10:00 am

      I have been a BBQ enthusiast for awhile and just recently tried your short rib recipe using my brisket seasoning They turned out great! Doing a special Christmas Eve family dinner serving the short ribs smoked in my PBC smoker. I am also a fan of using wine! Thank you

      Reply
      • Mary says

        December 23, 2020 at 11:04 am

        Roger, Thanks so much for your response! I’m so glad you enjoyed the short ribs (they’re my all time favorite cut!). I hope you have a wonderful Christmas Eve dinner with your family 🙂
        Cheers, Mary

        Reply
    3. Kory Sorensen says

      December 17, 2020 at 1:51 pm

      What kind of wine do you use?

      Reply
      • Mary says

        December 17, 2020 at 3:09 pm

        You can use any dry red wine you like. I suggest Cabernet Sauvignon, Merlot, Malbec, or something along those lines (fruity but dry).

        Reply
        • Kory Sorensen says

          December 17, 2020 at 5:40 pm

          Thank you.

          Reply
    4. Jeremiah says

      October 04, 2020 at 12:13 pm

      5 stars
      Simply amazing! I made this last year and it’s time to make them again.

      Reply
    5. Nai says

      October 04, 2020 at 1:06 am

      Do you think you could reduce the beading liquid on the stove after the ribs are cooked to use as a sauce?

      Reply
      • Sean Martin says

        October 04, 2020 at 11:55 am

        Yes, absolutely. I would reduce the liquid in half and consider adding a thickening agent like a slurry (part flour and beef stock).

        Reply
    6. Chris W says

      July 05, 2019 at 7:02 pm

      5 stars
      I usually don’t post comments on websites, but this one deserves a comment. I followed the directions exactly. Seasoned with salt and pepper only. Smoker set to 225, 2 hours on, then 2 hours with the mop sauce every 30 to 45 minutes, then 2 hours in the pan sealed to braise. They were done perfectly. These things were AMAZING. I wish I could post pictures for you. They look very close to yours. Well written recipe…you made it easy to follow. Thanks so much for sharing!!!

      Reply
      • Sean Martin says

        July 06, 2019 at 11:44 am

        Chris, thank you so much for taking time to make a comment! We love it and appreciate the feedback, something tells me you may make these again!!

        Reply
    7. michael L Hayes says

      June 15, 2019 at 3:34 pm

      I have looked everywhere and cannot find the video you say accompanies this recipe? Where is it.

      Reply
      • Sean Martin says

        June 17, 2019 at 11:30 am

        Michael, perhaps you have an ad blocker on? The video should be embedded into the bottom of the post, if you still can’t see it let us know and we can find another way to get it to you.

        Reply
    8. David Saenger says

      February 18, 2019 at 12:30 am

      This has become one of my staples. I’ve made it several times for the last 2 years and it is absolutely my favorite. My only problem is the amount of time it takes to finish. It really takes about 9 hours. The recipe seems to suggest 6-7. This has caused some frustration.

      Reply
      • Sean Martin says

        February 18, 2019 at 5:03 pm

        Dave first, thanks so much for the feedback, and thanks for your experience regarding the time. We can update the post to reflect a number of factors including the type of meat you may be using (Select, Choice, Prime, Wagyo, Pasture raised) will absolutely impact timing and adjust as needed.

        Reply
    9. Elliot Fisch says

      January 14, 2019 at 9:48 am

      3 stars
      Made this last week and found there to be way too much salt and pepper. Love the method, but think I’ll change to a different seasoning (I make my own rubs).

      Reply
      • Sean Martin says

        January 14, 2019 at 5:32 pm

        Thanks for the feedback, we definitely like savory around here and the type of salt, even the type of kosher salt variations will change the flavor. Best part is next time you’ll be able to add your own rub!

        Reply
    10. Laurie says

      January 04, 2019 at 8:29 am

      Planning to make this over the weekend but the weather may not be cooperative. Have you ever tried smoking the ribs ahead of time and then braising later?

      Reply
      • Sean Martin says

        January 04, 2019 at 11:00 am

        Laurie, we have not smoked in advance but the fat content should make that work just fine. In fact when we eat leftovers (yes we have them on occasion) it still tastes just as good. Let us know how it turns out and we can update the blog!

        Reply
        • Laurie says

          January 04, 2019 at 10:40 pm

          Making for company and decided to brave the rain and make the recipe as written. Thank you so much for the quick reply though!

          Reply
          • Mary says

            January 05, 2019 at 10:13 am

            No problem! We live in the Pacific Northwest, so we totally get the rain part! Cheers to pushing through!!!

            Reply
    11. Anthony R Willemain says

      October 05, 2018 at 12:44 pm

      4 stars
      Do you have a recipe for the parsnip and celery root puree?

      Reply
      • Mary says

        January 12, 2019 at 2:42 pm

        Not yet! But we’re working on one.

        Reply
    12. Laura L. Aubuchon says

      July 08, 2018 at 12:16 pm

      a little liquid smoke in the braising liquid might give it a more smoky flavor

      Reply
      • Mary says

        August 06, 2018 at 12:24 pm

        That’s definitely a taste preference. We find we get plenty of natural smoke flavor from the cooking process. But if you want more you can always add that. We just don’t enjoy the flavor of liquid smoke, so we try to attain that flavor from the smoking process. 🙂

        Reply
    13. Alan says

      July 01, 2018 at 7:58 pm

      Going to try your red wine braised smoked short ribs later this week. Just curious, – the wine that you mentioned – is that what you used in your braids or is that what you paired to drink with the meal??

      Reply
      • Mary says

        July 06, 2018 at 12:33 pm

        Alan, for that recipe yes, that’s what we used because that is what we had on hand. But you can use any rich red wine that you would otherwise plan on drinking. Avoid “cooking wines”.

        Reply
    14. Corey says

      June 26, 2018 at 11:18 am

      5 stars
      What smoker are you using? It looks like a Yoder but I’m not sure.

      Reply
      • Mary says

        June 26, 2018 at 3:29 pm

        Yes, you are correct. It’s a Yoder Chisholm.

        Reply
    15. Blair says

      June 11, 2018 at 12:23 pm

      What are you putting the ribs on(whitish in my browser) when you serve them?

      Reply
      • Mary says

        June 12, 2018 at 3:06 pm

        Good question. We like to serve them over a puree (parsnip puree, celery root puree, or similar). Mashed potatoes would work well too. Just something to soak up the juices from the meat and wine sauce. Risotto would also work nicely. You honestly don’t need anything, but if you were looking to round out the dish, then something to soak up the liquid would be my recommendation.

        Reply
    16. Mike says

      April 02, 2018 at 1:04 pm

      Hi Mary,

      I’m a little confused about the comment to make sure you use short ribs and not beef ribs. I thought that short ribs are beef ribs which are cut from either the chuck or plate? Please clarify. Thanks!!

      Reply
      • Mary says

        April 11, 2018 at 12:51 am

        Mike, we use the term beef short ribs as many of our readers are grabbing from a butcher counter those pre cut plate ribs versus going with the entire plate. You could use the full plate and get the same outcome. Thanks for the comment!

        Reply
    17. Les C. from woodland ca. says

      February 09, 2018 at 1:53 pm

      After smoking what is your opinion on doing the braise in the oven?

      Reply
      • Mary says

        February 12, 2018 at 11:54 pm

        Very doable. We keep it on smoker as we have the wood burning, but you won’t get smoke through the foil. So you can definitely finish in oven.

        Reply
    18. Rob says

      January 15, 2018 at 1:43 am

      I tried this recipe this weekend and it was amazing. Thank you for posting! One question about the braise – in your video the liquid barely covers the bones but in many braise recipes the liquid covers most or all of the meat. Can you comment on if you have tried with more liquid?

      Reply
      • Mary says

        January 18, 2018 at 2:43 pm

        We don’t find it’s necessary for this particular recipe. This is because it’s smoked for so long that that aids in tenderizing the meat. When it is in the braise we do flip the meat so that each side gets some of that additional liquid braise.

        If we weren’t smoking it first for so long, and instead doing it traditionally in a large stock pot, we would cover most or all of the meat like you see in most other recipes.

        Reply
    19. Jim says

      September 30, 2017 at 2:58 pm

      5 stars
      I’ve never tried making short ribs before, but saw this recipe and just had to try it. We used this recipe for Father’s day, and they were incredible. I came back to here, because I’m working this weekend to incorporate these ribs and flavor into a chili for a chili cook-off at the end of October. Let the testing begin.

      Reply
      • Mary says

        October 03, 2017 at 11:51 pm

        OMG I have to think a short rib chili will be amazing, we’d love to hear your recipe or at least the main star ingredients…cause we don’t want you to give away any award winning secrets :), send photos on Facebook!

        Reply
    20. Joann says

      September 25, 2017 at 11:48 am

      This looks fabulous! What kind of Wood did you use, and once the ribs are wrapped do you need to continue using wood chips?

      Reply
      • Mary says

        October 03, 2017 at 11:54 pm

        Joann, we use fruit wood. Predominantly cherry or apple, and yes you can wrap and use just charcoal. No need for wood at that point.

        Reply
    21. Ashlee Cutrer says

      August 29, 2017 at 6:14 pm

      I wish I had a smoker or even a grill! Is there an alternative to cooking these in the oven at all ?

      Reply
      • Mary says

        August 29, 2017 at 6:20 pm

        Ashlee, first, consider getting a weber kettle grill. Even a smaller size, you can smoke and then put into your oven at an affordable price. But if you can’t or don’t have the facilities to do this, you can slowly braise the short ribs in the sauce. Technique is a little different as you would brown them in a dutch oven and then put liquid and simmer in the oven. Lot’s of option there too online. But maybe check out the Weber kettle!

        Reply
    22. Michelle says

      July 21, 2017 at 5:54 pm

      Is there some other liquid besides the red wine that you can suggest to go with the broth and Worcester?

      Reply
      • Mary says

        August 01, 2017 at 1:08 pm

        You could just go extra on the broth if you wanted, and season it until you like the flavor. You could also add just a little juice if you wanted it a little fruity and sweet (like apple juice or other).

        Reply
    23. Jim says

      June 29, 2017 at 3:52 pm

      Looks good!!! I have a vertical (water) smoker. Do you think I’d still need to spritz, we just keep a rich liquid in the water bowl

      Reply
      • Mary says

        July 02, 2017 at 1:57 pm

        Jim,

        If you find that the moisture and humidity in your water smoker is sufficient, then no, we don’t think you need to spritz.

        Reply
    24. CASSANDRA says

      June 14, 2017 at 3:12 am

      5 stars
      I WOULD LOVE TO TRY THIS RECIPE AND MANY MORE

      Reply
    25. Jill BARTH says

      June 13, 2017 at 11:36 pm

      Short ribs are one thing I just can’t turn down. This looks incredible and I love the clear directions. Cheers!

      Reply
    26. Craig says

      June 12, 2017 at 9:58 am

      Quick question – do you have the bath in the smoker during the initial smoke phase? My smoker (Masterbuilt electric) has a water pan to keep the humidity up during a typical smoke. I figured I would just put in a foil pan with the bath liquid in instead.

      Reply
      • Mary says

        June 18, 2017 at 12:58 pm

        Craig we don’t. We add the batch after the food is smoked. One item we are careful with is cross contamination….with raw meat cooking, that juice we avoid dripping into anything (or splattering) into liquid becoming a health issue. If your water pan is separate from meat, you could totally try that, but just be careful of cross contamination.

        Reply
    27. Lauren Walsh says

      June 11, 2017 at 2:28 pm

      Excellent tutorial on the ribs. I’m going to put it to the test! Looks delicious!

      Reply
      • Mary says

        June 11, 2017 at 3:38 pm

        That’s awesome to hear! Please report back when you make them 🙂

        Reply
    28. jeff says

      June 11, 2017 at 11:43 am

      5 stars
      As always, your short ribs look great. I can see the wine was perfect with the ribs. Since diving more deeply into low & slow, I’ve found those big flavored lush American wines are often the best pairing, even though they’re typically not my normal favorites in other circumstances. Congrats on the viral video, amazing!

      Reply
      • Mary says

        June 11, 2017 at 3:39 pm

        Totally agree! I’m not one to drink lush wines on their own, BUT with the right pairing, heck yes!!!

        Reply
    29. Nancy|PullThatCork says

      June 10, 2017 at 7:29 pm

      Wow, these ribs look amazing. Bet they just melt in your mouth. Lovely wine paring.

      Reply
      • Mary says

        June 11, 2017 at 3:39 pm

        Thanks so much 🙂

        Reply
    30. Pech says

      June 07, 2017 at 12:08 am

      Droool so much beautiful meat in this post – great point about making sure you get consistent meat from the butcher so it all cooks well

      Reply
    31. Marlynn | UrbanBlissLife says

      June 06, 2017 at 1:53 pm

      When that first picture finished loading my first thought was immediately “Holy sh*t!” Because it looks SO delicious and this is my DREAM dish! I love short ribs and usually braise in a slow cooker with a rich red wine but smoked looks event better. Seriously your posts, and this one in particular, REALLY make me want to invest in a smoker someday soon.

      Reply
      • Mary says

        June 06, 2017 at 2:13 pm

        Awe thanks so much 🙂 When you’re finally ready to take the leap let me know! We can walk you through all of your options so you can find the best one for you and your family 🙂

        Reply
      • John says

        August 20, 2017 at 5:38 pm

        I just use a smoker box from Weber or elsewhere. Works with my gas grill beautifully. It’s my new favorite way to cook.

        Reply
      • Betty says

        July 02, 2018 at 12:44 am

        Can you tell me how you can do this in a slow cooker, love short ribs soooo yummy, loved this recipe used in this, but know we are in a garden home and have no place to have a smoker, deck is very small, have a bbq on it but have a slow cooker, nothing any better than ribs. Thanks, if you have the time.

        Reply
        • Mary says

          July 06, 2018 at 12:31 pm

          Betty, you can definitely do this on a slow cooker. It won’t have the smoke flavor, but I would start by seasoning the short ribs. Then get a sear on them in a dutch oven or pan so you have a crust or bark. Then I would place into the slow cooker with your liquids, taking care to modify the liquids so the ribs are relatively covered. You could add a touch of BBQ sauce that may add a touch of the BBQ flavor, but if you are doing the wine braise, I wouldn’t. Just sear, place in slow cooker, add liquid and slow cook until fork tender. Hope that helps!

          Reply
    32. Bill Volckening says

      June 06, 2017 at 1:32 pm

      5 stars
      That looks amazing. I think I know what’s for dinner Friday night.

      Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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    Fire and Wine Cookbook Cover.

    Get Ready for Summer

    Smoked Brisket

    What’s on our Grill

    The Best Gluten Free Drop Biscuits – 5 Ingredients

    Smoked Hot Honey Ribs Recipe

    Vegetarian Chorizo Recipe with Cauliflower

    Hot Honey Pizza on a serving dish

    Hot Honey Pizza with Prosciutto and Ricotta

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    taking the temperature of a porchetta roast on the grill
    We use Thermoworks Signals BBQ Alarm to monitor the internal temperature of the meat while it’s cooking, then double check with an instant read thermometer, like the Thermapen One.

    Vindulge Wine Club

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