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    You are here: Home » Food » Beef » Smoked Short Rib Irish Beef Stew

    Smoked Short Rib Irish Beef Stew

    March 10, 2022 By Sean Martin 2 Comments

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    Jump to Recipe
    Smoked Short Rib Beef Stew
    Smoked Short Rib Beef Stew
    Smoked Short Rib Beef Stew
    Smoked Short Rib Beef Stew

    What happens when you marry classic Irish Beef Stew with the rich and decadent flavors of smoked Beef Short Ribs? Well, a new favorite Beef stew recipe, that’s what. Short Ribs are smoked low and slow and then simmered in a stout beer broth with vegetables which renders them fork tender and packed with incredible flavor.

    Irish Beef Stew in a cast iron dutch oven.

    Whether you are planning your menu for St. Patrick’s Day or looking for a twist on comfort food, this recipe feeds a crowd and is easy to make (especially if you love that added smoked flavor). This recipe is sponsored by Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. All opinions are our own, and it’s one heck of a recipe.

    Jump to:
    • Smoked Beef Irish Stew Recipe Highlights
    • What is Irish Stew?
    • The Beef Cut – Short Ribs
    • Buying and Preparing Beef Short Ribs
    • Additional Ingredients
    • Seasoning and Smoking
    • The Stew
    • Other Beef Inspired Comfort Foods
    • Irish Beef Stew Recipe with Smoked Short Ribs

    Smoked Beef Irish Stew Recipe Highlights

    • Smoking the Short Ribs adds a smoky underlying flavor to a classic stew.
    • Starch from the potatoes as well as flour help to thicken the stew as it simmers.
    • Simmering the stew with the smoked Short Ribs helps get fork tender Short Ribs for the best texture.

    What is Irish Stew?

    Most regions around the world have their version of a peasant stew, or a stew that was a mix of pantry items and made with cheap cuts of meat and potatoes. This is no exception. Kinda. Traditional Irish Stew is made with mutton (lamb). But this adaptation is using Beef, Short Ribs to be specific, which is just as common and absolutely delicious.

    The Beef Cut – Short Ribs

    We are in love with the Short Rib cut of Beef for this Irish Stew recipe. Short Ribs come from the Plate Rib Primal cut and most commonly you will see these in the butcher counter cut up into 2 or 3 inch slices with the bone on.

    The cut is very marbled and also very tough because of where it’s located on the steer. So, the best way to prepare this cut is to smoke it low and slow, much like Brisket, or to braise it. In this case, we’re doing both. When cooked correctly, the intramuscular fat renders out and you have a tender, fall apart pulled beef experience. It’s so good!

    Buying and Preparing Beef Short Ribs

    It’s important for this Irish Beef Stew Recipe to buy Short Ribs that are similar in size. This makes sure they all cook at the same time and cook evenly. The ribs may look skinny, but over time and with heat, the cut will shrink back from the bone and increase in size.

    The other thing to look for is marbling. Many Short Ribs will have a small amount of silver skin over the top. When you shop for them, try to look for marbling in between the layers. The best butchers will remove that silver skin already.

    Raw and trimmed beef short ribs.
    Look for good intramuscular fat on your Short Ribs for the best flavor.

    If you can’t find Short Ribs, then a great alternative is Chuck Roast that has been cut into one-inch cubes. Follow the same directions for smoking the meat and making the stew. If you haven’t had smoked Chuck, check out this piece for more information.

    Additional Ingredients

    After you find the perfect Short Ribs, it’s simple to find the remaining ingredients. Root vegetables are the base, and then a combination of potatoes, flour, tomato paste, and simmering helps reduce the stew and thicken the texture. Herbs and a stout dark beer add more flavor and aromatics.

    • Root Vegetables – red onion, celery, carrots, garlic, and new potatoes (or yellow potatoes) are our go-to. Russets will disintegrate in the stew, so avoid using russets.
    • Liquids: dark stout style beer, beef stock, Worcestershire, and tomato paste.
    • Aromatics: bacon and fresh thyme.

    Seasoning and Smoking

    Take the trimmed Short Ribs and liberally apply our classic Beef Rub. Place the Short Ribs on the smoker for 3 hours or until the internal temperature of the Short Ribs reads 165 degrees Fahrenheit with a good instant read thermometer, like a Thermoworks Thermapen One. We tend to start on the stew when the ribs have been on for about 2 ½ hours. Then transfer the smoked Short Ribs and place into the broth.

    Smoked Short ribs after 3 hours at 165 degrees Fahrenheit
    Look how much the meat has retracted from the bones as they slowly smoke.

    The Stew

    The stew will braise the Short Ribs in a flavorful liquid. It takes about 90 minutes for the stew to simmer and finish the Short Ribs to fork tender.

    1. Cook Bacon: In a large Dutch oven over medium heat, add olive oil and bacon. Sauté the bacon until crispy, about 6 to 8 minutes. Remove and set aside the bacon and discard the excess bacon grease.
    2. Sauté Root Vegetables: In the same Dutch oven, add the onion, celery, and carrots. Stir often to soften, but not caramelize, about 10 minutes. Add potatoes and stir for 4 minutes. Next add the garlic and stir for one minute.
    3. Thicken: Add the flour and stir to combine with the root vegetables for 1 minute. The flour will help thicken the stew as it simmers along with the starch from the potatoes. Add the stout beer and turn the heat up to medium high to get the beer to simmer, and then simmer for 1 minute. Add the beef stock, thyme, Worcestershire, cooked bacon, salt, and pepper. Stir and bring again to a simmer.
    4. Add Short Ribs: The final step is adding the Short Ribs to the stew, bone side up. This allows the meaty portion of the ribs to slowly braise in the simmering stock. Cover and then simmer for 90 minutes. At that point the internal temperature of the Short Ribs should be over 200 degrees and fork tender. Turn off the heat, remove the ribs, shred meat with a fork, and place that meat back in the stew. Serve with your favorite sides.
    A cast iron pot with smoked short rib Irish stew

    Other Beef Inspired Comfort Foods

    • Smoked Beef Plate Ribs – Better than Brisket
    • Brisket Chili – One of the most popular chili’s on the web
    • Smoked Corn Beef Brisket
    • Red Wine Braised Short Ribs
    A bowl of smoked short rib Beef Irish Stew

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!

    a cast iron pot of beef stew

    Irish Beef Stew Recipe with Smoked Short Ribs

    Irish Beef Stew with smoked Short Ribs, slowly braised for the best and most decadent Irish Beef stew.
    5 from 2 votes
    Print Pin Rate Save Saved!
    Prep Time: 15 minutes
    Cook Time: 4 hours
    Servings: 6 people
    Calories: 465kcal
    Author: Mary Cressler | Vindulge
    Cost: $40.00

    Ingredients

    For the Smoked Short Ribs:

    • 2 pounds Beef Short Ribs
    • ¼ cup Beef Rub

    For the Irish Stew:

    • 2 tablespoons extra virgin olive oil
    • 3 slices thick cut bacon
    • 2 cups red onion, finely diced (about 1 medium red onion)
    • 3 large carrots, skin removed and cut into a large dice
    • 3 stalks celery, large dice
    • 1 pound small yellow potatoes, quartered
    • 4 cloves garlic, finely diced
    • 1 bunch fresh thyme (tied together with kitchen string)
    • 2 tablespoons all-purpose flour (you can sub with 1:1 gluten free flour)
    • 1 cup stout dark beer (you can sub with a gluten free lager)
    • 3 cups beef stock
    • 2 tablespoons tomato paste
    • 2 tablespoons Worcestershire sauce
    • ½ teaspoon kosher salt
    • ½ teaspoon coarse black pepper
    Prevent your screen from going dark

    Instructions

    • Preheat Smoker and Season Meat: Preheat smoker to 275 degrees Fahrenheit using fruit wood or oak. Apply the Beef Rub mix to the trimmed Short Ribs liberally.
    • Smoke Short Ribs: Place Short Ribs on the smoker until they reach the internal temperature of 165 degrees Fahrenheit or about 3 hours. Consider starting the stew at the 2 ½ hour mark.
    • Cook Bacon: In a large Dutch oven over medium heat, add olive oil and bacon. Sauté the bacon until crispy, about 6 to 8 minutes. Remove and set aside the bacon, and discard the excess bacon grease.
    • Sauté Root Vegetables: In the same Dutch oven, add the onion, celery, and carrots. Stir often to soften, but not caramelize, about 10 minutes. Add potatoes and stir for for 4 minutes. Next add the garlic and stir for one minute.
    • Thicken: Add the flour and stir to combine with the root vegetables for 1 minute. The flour will help thicken the stew as it simmers along with the starch from the potatoes. Add the stout beer and turn the heat up to medium high to get the beer to simmer, and then simmer for 1 minute. Add the beef stock, thyme, Worcestershire, cooked bacon, salt, and pepper. Stir and bring again to a simmer.
    • Add Short Ribs: The final step is adding the Short Ribs to the stew. This allows the meaty portion of the ribs to slowly braise in the simmering stock. Cover and then simmer for 90 minutes. At that point the internal temperature of the Short Ribs should be over 200 degrees and fork tender. Turn off the heat, remove the ribs, shred meat with a fork, and place that meat back in the stew. Serve with your favorite sides.

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    Nutrition

    Calories: 465kcal | Carbohydrates: 32g | Protein: 29g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 769mg | Potassium: 1351mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6309IU | Vitamin C: 26mg | Calcium: 105mg | Iron: 5mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge

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    Reader Interactions

    Comments

    1. Damon says

      March 13, 2022 at 8:20 pm

      I’m confused by the bacon. Do you add it to the stew at some point? Thanks.

      Reply
      • Sean Martin says

        March 13, 2022 at 9:33 pm

        Yes, add the cooked bacon back in right before the short ribs.

        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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