Smoked Beef Short Ribs are cooked low and slow until rich and incredibly tender and finished in a wine braising liquid. This is the ultimate comfort food.
Today we have a recipe I’m super excited about! Smoked beef short ribs, slowly smoked until tender and rich and incredibly delicious.
This is what I request every year for Mother’s Day because it’s my favorite meal in the world.
Once upon a time I was a pseudo-vegetarian. It wasn’t until we bought our first smoker that I came around to the meat side. Shortly after that I had my meat epiphany at a restaurant in Honolulu called Chef Mavro (I LOOOOOVE this place!). It was a single cut of meat that did it for me — braised beef short ribs. The meat was so tender it melted in my mouth like butter. I promised if we could learn to cook meat like that I’d convert back to the dark side!
I’ve been a convert ever since, and this cut of meat is why.
Smoked Beef Short Ribs – The Cut
The beef short ribs we are cooking here are typically smaller cuts (around 3 inches of bone) and meaty; and that’s likely how you will see them in the butcher case. Buying Prime, Choice, or even Wagyu cuts for marbling is key so that you get that flavor that makes them magical. We love using Snake River Farms and Double R Ranch for our beef short ribs. It is worth getting them online or through local retailers that sell higher quality cuts.
Types of Beef Ribs
You will commonly see two types of beef ribs.
- Back Ribs – These are among the 13 ribs that run direct from the spine and have the meat between the bones and comprised of the chuck ribs (first 5 ribs) and back ribs (the next 7).
- Short or Plate Ribs – These are similar to pork spare ribs, flat and have the meat on top of the plate. They run toward the lower part of the ribs.
You can see our plate rib recipe and how to smoke short ribs. When buying short ribs, try to select rib cuts that are equal in size so they cook evenly.
How to Prep Beef Short Ribs
I like to trim the silver skin off of the top of the short ribs. This is not fat, it will not render and can be tough and chewy, so use a sharp filet or boning knife to gently remove the silver skin.
You’ll see a thin membrane that, when removed, will expose that gorgeous beef that will pull that smoke in. Unlike pork ribs, you don’t need to take the membrane off the bone side. Leave it there so it can hold that beef on the ribs.
Beef Rib Rub
Coat the ribs in olive oil. The oil will allow the rub to stick to the ribs. Then generously season with a kosher salt, coarse black pepper, and granulated garlic. This is also known as the SPG beef rub. You can do this the day before or just before you smoke it. If you season the day before, it will allow a slight dry brine to occur for more flavor.
How to Smoke Beef Short Ribs
I’ve found that a lower temperature, like 225 or 250 degrees and using a fruit wood or oak is key. That way you complement the beef flavor and not over power it. It’ll also take hours to cook, like five hours or more depending on how thick the meat is.
While the beef ribs are cooking I like to spray with an apple cider vinegar and apple juice spritz. The acidic flavor really complements the beef. After the first hour of cooking I spritz every 30 minutes or so. So be prepared for spending time around your cooker and being sure you have good beer to pass the time; or the wine you may use for the bath. 😉
The Finish – Braising
I wrap when I see the color I am looking for (a rich, red, mahogany sheen), then letting the meat baste in its own juices and getting that collagen to cook out. This will usually happen at around the 3 hour mark. You can also add the meat into a beef broth/wine bath for moisture and flavor as well. I like a combination of broth and wine for flavor.
It’s really about what flavor you want. But in the end, what you want to do is get the beef time on smoke for a few hours, and then finish the cook by getting the internal temperature of the beef ribs to over 200 degrees (between 200-205 is the sweet spot). This is when that fat and collagen all melt away, and the texture of the short ribs is soft like butter and melts in your mouth. It’ll be super tender, but not spongy.
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How Long to Cook Beef Short Ribs
Beef short ribs are done when the internal temperature of the ribs reaches around 200 – 205 degrees Fahrenheit using an instant read thermometer like a Thermoworks MK4 Thermapen.
- At 225 degrees F plan on 6 hours of total time.
- If smoking at 250 degrees plan on 5 hours of total time.
The larger/heavier the ribs, the longer they will take.
The probe should insert like you are putting into room temperature butter. Once the texture is there, it’s ready to pull the ribs and serve with your favorite side like mashed potatoes or a parsnip puree.
So very very good!
Other Rib Recipes for the Smoker
Wine Pairing
You’ve got an incredibly tender texture from the meat, and a lovely smoky 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 a shallow bath of wine for awhile, picking up some of those concentrated fruity flavors, but not as long as a traditional oven roasted wine braise. For this I’m looking for a red wine that 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.
We’ve made this several times, with several preparations (including transferring the meat to a richer braise with vegetables and wine, and serving over polenta with blue cheese), and also what we have here, which is simply prepared over some grilled greens. Both were spot on with Cabernet Sauvignon. But I would avoid an overly tannic wine, like, say, a young Napa Cabernet. Turn to other regions like Sonoma, Chile, or those from Washington State.
Other Options: Sangiovese can also work nicely with its stewy, herbal, and smoky notes. Rhone reds will also offer some lovely savory notes to match the meat. I’m also curious to try it with a moderately rich Syrah.
Check out our Video for our Wine Braised Smoked Beef Short Ribs here!
This post was originally published in May of 2015 and updated in August of 2020 adding more details to the recipe, details on the time as well as temperature.
Smoked Beef Short Rib Recipe
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Jory Shay says
Wondering if smoking the ribs the day before then cooling them in the fridge and brazing them the following day would hinder the process, flavor, and overall end result? I’m planning an evening dinner with friends after work so I would have to split up the total cook time into two sessions.
Sean Martin says
You can definitely do that. If you smoke them the day before take them all the way until they are done. I would also wrap them and let them rest in a cooler (no ice) for an hour. Then when done, I would remove them from the rib bones. Depending on how you want to eat them you can shred it up or slice it up. Then refrigerate. When reheating, I would reheat in aluminum foil, with a touch of apple cider vinegar in an oven at 300 degrees F completely sealed. The ACV will steam and help keep them moist.
Nick H says
Will the bath be enough liquid for a reduction/gravy to finish with over mashed potatoes, or should I double the liquid?
Sean Martin says
There should be enough left over for a gravy. You can always add more stock or wine to the braising liquid as you reduce it too.
Ron says
Hi
Is there a temperature you are shooting for at the 3 hour mark?
Sean Martin says
Ron typically no. Although at 3 hours you see the bones starting to protrude which is the best indicator. They typically will have an internal temperature between 160 and 170 degrees F.
Paul says
I followed the recipe. But after smoking for 7 hours and still only 168 internal temp,, I pulled the ribs and transferred to the Ninja Foodi to finish in the pressure cooker setting (for 30 minutes). They came out great as this is a good recipe. I think the time just isn’t accurate. I would make again because they were really good.
Sean Martin says
Paul thanks for sharing. at 7 hours 168 seems very low. Curious were they cut much larger? Or was your temp accurate? You may want to check because we have made this so many times and I wonder if your thermometer may be off or if you ran a lower temp in the cooker?
Alan says
Best smoked short ribs I have ever made!
Lindy S. says
Been smoking these all afternoon, just put them in the bath in the oven and they smell and look DELICIOUS! Can’t wait for dinner! I can already tell these are going to be 5 stars!! – Any advice on how I would go about doing this with a brisket? Thanks!
Sean Martin says
Lindy – thanks so much for the feedback! For a brisket, you can braise after you smoke it for 5 to 6 hours, then place it in a bath of the wine sauce, cover and smoke until soft or fall apart depending on how you like it. Because brisket is so big, I would flip once in the bath and triple the portions. We also have a merlot spritz in our cookbook for brisket that gives a little extra flavor as well.
Jeffrey Patrick says
This recipe is extremely delicious. It even works with brisket.
Steve shea says
This was phenomenal!! Bought the short ribs with plans to smoke but found this recipe after. The combination of smoking then braising seemed perfect!! It was not overwhelmingly smoky and still very moist at serving. I braided at 250 in the oven btw. And finished with a red wine shallot and butter reduction over saffron risotto. Thanks!!
John Falzon says
Sean. For folks that can not drink or use wine in a receipt. What would you recommend as an alternative; for the bath?
Thank You
Sean Martin says
John, great question. I would say a mix of beef stock, Worcestershire sauce, and some apple cider vinegar (ACV). (I would use red wine vinegar, but if you can’t have that use ACV). I would mix in advance and taste it. It should be slightly acidic, but balanced by the beef stock and savory from the Worcestershire. Maybe try 2 cups stock, 1/3 cup Worcestershire, and 3 tablespoons ACV to start.
Jeff Sieck says
smoking this right now. I’m going to pair it with a nice, acidic, fruit forward Santa Barbara Barbera from Palmino. Will report back, but I think it will be great (nebbiolo would likely also be a good pairing).
Jeff Sieck says
*Palmina (stupid auto-correct)
Sean Martin says
That sounds amazing Jeff!
Michael Woz says
Can I use peach parchment paper instead of foil
Sean Martin says
Yes you can absolutely use Peach Butcher paper. Just be sure no wax on it!
Melissa says
Served with a few green vegetables would be great. Strong meat flavor, fragrant and crunchy
Devin Sanchez says
This is amazing! I was immersed in this recipe, very quickly I was able to try it. Thank you for sharing!
Sean Martin says
Thank you so much for the feedback!
David says
Just put them on about 20 minutes ago can’t even wait to try them
Sean Martin says
OK now you are leaving us hanging….:)
Jeff says
Excellent! I substituted a red dessert wine that had been lingering in the fridge for the apple juice in the spritz. And then I used the same dessert wine with Worcestershire sauce for the bath (just those two…no dry rub, no butter, no broth. I had considerably less liquid in the bath and it worked fine. More than fine…Spectacular! Thanks!
Sean Martin says
Jeff, thanks for the awesome feedback and for a great modification idea! Love that you used a dessert wine! Leave no wine behind.
Matt says
I got a smoker last year and found with recipe when trying out some new foods (I don’t think I had ever had short ribs before). If it’s not my favorite food it is in my top 5 and definitely the best thing I can make on the smoker. I mostly wanted to say thanks for this and helping me realize how tender and delicious short ribs can be.
I’ve played around with the recipe a bit and concluded between the dry rub, the spritz, the smoke, and the braise, you are putting in so much unique flavor unlike anything else that it is almost impossible to go wrong (I did over salt it once so now I skip adding seasoning in the bath). I tenderize the short ribs, let the dry rub sit overnight (I use a strong dry rub with some spice), and do a split of the bath of spritz recipe into the spritz itself. Without seasoning in the bath itself, I like to add garlic, some cuts of onion, some hot sauce, and some whiskey. Even a splash or two of whiskey comes through very well on the final product.
Nelson Daniel Sheppard says
I’ve been using this recipe for years and everytime it seems to taste better…..wouldn’t change a thing except drinking some red wine while it smokes….tks…
Sean Martin says
Oh we totally approve of that message, we should add that to the instructions!!!!! Thanks for the feedback and following along on our bbq journey!
Lynne Scotter says
I’m just smoking these now and almost there and they are falling off the bone , I didn’t have apple juice so used red wine and Worcester sauce for the spritz . Can’t wait to eat them
Thankyou so much for the video
Sean Martin says
Awesome!!! Take photos and share/tag us on Facebook or Instagram!
Louis Sall says
I did this recently and paired it with a 2004 Penfold’s Grange Shiraz, a 2004 Araujo “Eisele Vineyard” Cabernet and a 2009 Pax “James berry Vineyard” Syrah. A fantastic meal!
Mary says
That sounds amazing!!! We love the Penfold’s around here! Thank you for sharing!!
Henry says
Thanks for the GREAT recipe Mary. Definitely a 5 star review from us. My previous attempts with short ribs were 3 star at best (but had to be hungry for that rating). I love recipes with wine as an ingredient. Keep up the awesome work, love your site.
dry rub bbq beef ribs says
Thansk For the sharing for nice tips
Justin says
I used an espresso coffee rub and spritzed with Dr Pepper. Try it, you will not be disappointed.
Joe c says
I have made this many times I cook them on a pellet grill I have paired them with a 2005 Barolo low and slow is the key I have used the 3-2 1 cooking method comes great every time.
Mary says
That’s so great to hear!! And I bet it’s fantastic with Barolo!! Cheers 🙂
Sharon says
Where is the recipe for the gorgonzola polenta???
Mary says
Sharon, we used a recipe inspired by Bon Appetite, there are a number of them out there that you can select. Other options could also include a paring or other root vegetable puree. With lots of butter of course !!!
Village Bakery says
OMG these are amazing!!! Thanks so much for sharing, Mary!
Mary says
Thank you 🙂
Franz Zurita says
I’ve previously smoked OR braised beef short ribs but never the combo until yesterday and it was Da Bomb as the kids say. I put my braising red wine and beef stock underneath the short ribs (they were on a rack above) and the smokey droppings added to the flavor, as did some shallots, garlic, carrots and sprigs of rosemary and thyme. The braising broth was strained, and simmered down to reduce it a bit, and I added a generous slice of butter at end and it made a very flavorful thin broth to drizzle over the meat resting on mashed potatoes. It was tremendous and have leftovers for today.
Mary says
That’s so great to hear! And it all sounds soooo delicious!!! 🙂
Max says
Really good ribs! The spritz built up a delicious acidic crust that through the fatty richness of the beef.
Mary says
So great to hear and thanks for the feedback!!!
Bob Ott says
Excellent! Tried this tonight and really enjoyed it. Paired with a Cabernet Sauvignon from Damiani in the Finger Lakes of New York and went well.
Mary says
Awesome, Sean (pitmaster) is from Rochester and we’ve loved touring the area for fun varietals! Thanks for sharing.
ryan keller says
This recipe looks amazing and I plan on firing up the smoker tomorrow to give it a whirl. As I am fairly new to smoking, one discrepancy I have found across different recipes is the final internal temperature to call the meat done. The 200-205 is something I have found to be a good temperature for meats such as this one but what I have not been able to conclude is now long it should be at this temperature. Should the meat be removed immediately once the desired temperature is met or should it be allowed to sit at that temperature on the heat for a while to further allow the melting of fat and collagen? I hope this make sense. Thanks in advance for the help.
Mary says
Ryan, all great questions. In this specific recipe and for beef brisket/beef ribs/pork shoulder, we use the temp as a guide and are really looking for texture. So the simple answer is that once you insert the meat probe and it easily goes into meat like putting a knife in warm butter, then you are done. The fat is rendered out and you do not need to keep the meat going for any longer.
As the meat is approaching that point, that is when the fat is rendering out. If you keep going, you will then be running the risk of drying out the meat.
Next, you should let your meat rest, as the warmed up cells and all that fat that rendered want to reabsorb that flavor and moisture and letting it rest will allow the cells to cool, thus contracting, and pulling the juices back in. For big cuts, we will use a cooler (no ice) to do this and wrap the meat in a towel.
Kerry berenato says
Wondering how you feel about doing the three hours of smoking then transferring to the oven in the bath. I’ve read once you wrap, they won’t absorb the smoke any longer, and if I keep my oven low, I’d say 300, I might cut down on some cooking time, with all the marbling we should be pretty good. What are your thoughts?
Mary says
Kerry you can totally use your oven. We don’t because the cooker is already running at temp, so we just elect to continue to use the smoker. But if you pre-heat and then just put into the oven, you should be good to go. Just be sure you watch your temp and time like if it was still on the smoker.
Kerry berenato says
Thanks, we’re making them a second time today. We ended up transferring to our Weber gas grill at 300 in the bath, wrapped after the smoke. It turned out perfect. I also made a slurry and created a traditional gravy out of the bath. Four thumbs (and two paws) up from the berenato’s!
Mary says
That’s so awesome to hear!!! That gravy sounds delicious!
Art says
I made these and they were perfection! I followed this recipe after reading many others as this one made total sense. We are doing them again today but with a twist; going to souse vide them for 10 hours first, cut the smoking time down a bit and use the broth wine bath. Can’t wait.
Mike Corken says
Hi Mary Ive just joined and will be trying the recipe this weekend.Im from Africa(Zambia) so have good quality beef,I look forward to reading and learning more from you,
Kind regards,
Mike Corken
tibbs says
Don’t any of the replying posters ever actually make the rib recipe? I am interested in actual critiques, not a bunch of how good it looks or sounds.
Mary says
Hi there! Absolutely, we get comments from readers all the time who try our recipes, and we invite anyone who tries one to let us know what they think. In addition, yes we do tend to get a lot of comments on the photos, which is a testament to receiving an award for Best Original Photography through the Wine Blog Awards. Something we’re really proud of 🙂
I’d love to hear your thoughts should you try this or any other of our recipes. And feel free to reach out with any questions. Cheers
Joscelyn | Wifemamafoodie says
Oh yum! We love short ribs but hardly ever make them at home since it seems difficult to achieve, but I’ll have to send this recipe to my husband for our summertime bbqs!
Mary says
They’re not very difficult at all. The key is just taking your time! Lots of time!!
Justine Y @ Little Dove says
Be still my meat-loving heart! I love ribs and barbecue, but have never attempted barbecue ribs before because I was always afraid I’d screw it up and they’d be way too dry and overdone. Can’t wait to try these! Yum!
Mary says
Ha! Thanks so much 😉 And you won’t screw it up! Just go low and slow, and always use a good thermometer.
Kari says
Those ribs look amazing! I wish I could have a plate of those right now!
Kari
www.sweetteasweetie.com
Dia All The Things I Do says
Oh wow this looks amazing. The breakfast the ribs! All of it. I haven’t had ribs in a while. Now the Texan in me NEEDS BBQ!
Meredith says
I was JUST telling my husband that ribs sound SO good! May have to give these a try, they look amazing! And I love the wine pairing.
Greta says
These look AMAZING! I can’t wait to try this.
Greta | www.gretahollar.com
Mary says
Thanks 🙂
Linda @ 2 Cookin' Mamas says
My mouth is watering just looking at your pics and I definitely should not have looked at it when it is almost dinner time and I am starving! Now how can my dinner live up to these delicious looking ribs.
I have cooked short ribs in my Dutch Oven and they come out so yummy but grilling is our favorite way to cook so I know we will try this out in the near future.
Mary says
I looooooooooove short ribs in the dutch oven. That’s how we traditionally did it before the smoker. So tender and buttery texture. Yum!
Melanie says
Wow this looks so delicious can’t wait to try this. Thanks for sharing
Neely Moldovan says
Oh Im going to have to show this to my husband for us to make!
Mary says
Dooooooo it!!!
Catherine says
Can I celebrate the next holiday with you guys?!! You don’t mess around!
Mary says
Ha! Of course 🙂 You know, the next big one is Memorial Day Weekend… coming up so soon!!!
Erin @ Platings and Pairings says
First off – Your Mother’s Day benedict looks FANTASTIC! Second, these RIBS!!! They look absolutely amazing. I’m constantly inspired by you to get out there and grill – And drink wine… Which I don’t need to much inspiration for… But I’m always a fan of your amazing knowledge on pairings!
Mary says
Awe, thank you!!! And grilling is simply the best! The hardest part is getting yourself out there and turning on the grill. The rest just happens 🙂
MikeW says
Erin, etc all.,a Chamborsin can provide a smoother finish with the ribs that may make you forget the cans altogether
MikeW says
Cabs, not cans